Lobster Bolognese with Brown Butter Truffle Sauce

From the ocean’s to the earth’s finest ingredients: lobster and truffles combined in an incredibly delicious dish with an Italian accent.

Enjoy this delicious lobster Bolognese recipe with brown butter truffle sauce.

Ingredients

• 1 ¼ pounds live Maine lobsters x 3
• 6 opal basil leaves
• 6 sweet basil leaves
• 2 tablespoons extra virgin olive oil
• 8 ounces fresh linguine pasta

Bolognese Sauce:

• 1 tablespoon unsalted butter
• 3 cloves garlic
• 3 pounds vine ripened tomatoes
• 1/2 chardonnay
• 1 cup chicken stock
• 1/2 cup veal jus
• sea salt
• fresh ground black pepper

Truffle Froth:

• 1 cup mushroom stock
• 2 cups truffle juice
• 1/4 cup cream
• 2 ounces unsalted butter
• 1 tablespoon black truffle oil

Bolognese Sauce:

• Combine the onions, garlic and butter in a pot; sweat the onions on medium heat, season lightly with sea salt.
• Cook the onions until they are soft and translucent.
• Add the tomatoes and heat through, season lightly with sea salt, once the tomatoes are hot add the chardonnay and bring to a boil.
• Add the three stocks and boil, reduce heat to low.
• Cook on low, stirring often being careful not to let burn on the bottom until all the liquid has evaporated and the sauce is thick.
• Pass the sauce through a food mill into a bowl over a bowl of ice. Mix to cool.

Truffle Froth:

• In a tall pot with high sides reduce the mushroom stock by half on medium heat.
• Add the truffle juice and reduce by 1/4.
• Add the cream and bring to a boil.
• Remove from the heat and add the butter, truffle oil while blending with a hand blender until very bubbly.
• Season to taste with sea salt, white pepper and a few drops of fresh squeezed lemon juice.
• Keep warm in the pot.

To Serve:

• Heat 6 dinner plates in a warm oven.
• Bring a pot of water to a boil, adding about 1 tablespoons of salt per quart of water.
• Divide the tomato sauce into two pans (it’s easier to mix and plate in two pans.
• Gently heat the sauce adding 1 tablespoon of butter to each pan mixing to emulsify.
• Add the lobster and heat until just hot, but not overdone.
• Cook the pasta for 1 ½ minutes in the boiling water and divide it into the 2 lobster Bolognese pots.
• Add the chopped basil and extra virgin olive oil add a few tablespoons of the pasta cooking water to each pan.
• Season to taste, spin the pasta around a meat fork and lay it down in the center of the heated plates, spoon the lobster Bolognese in a line over the paste.
• Blend the truffle sauce with a hand blender until frothy. Spoon the froth over the pasta and serve.