Go Back
–+ servings
Lobster Bolognese, Fresh Capellini, Basil, Brown Butter Truffle Sauce

Lobster Bolognese with Brown Butter Truffle Sauce

Josiah Citrin
4.93 from 68 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine International
Servings 6 servings

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

Instructions
 

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.

Notes

Lobster Bolognese, Fresh Capellini, Basil, Brown Butter Truffle Sauce
Tried this recipe?Let us know how it was!