Lobster Bolognese is a somewhat complex recipe, the creation of our dear friend Rick Moonen. Rich in flavor with pleasurable textures that entice the palate. Outstanding.
Lobster Bolognese--photo Copyright Aspen Restaurant in Old Saybrook, CT, courtesy of Facebook

Lobster Bolognese
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Pasta Dough:
  • 100 gm flour,
  • 300 gm flour, semolina
  • 4 large eggs
  • olive oil as needed
  • water as needed
Lobster Bolognese:
  • 2 Tablespoons olive oil
  • 1 Quart carrot, brunoise
  • 1 Quart onion, brunoise
  • 1 Quart celery, brunoise
  • 2 cloves garlic, minced
  • 1 Quart shelled lobster knuckle meat
  • 1/2 pint white wine
  • 1 gallon Lobster Stock, reduced by 1/2
  • 2-3 ounces tomato paste
  • 2 Tablespoons Darjeeling tea, ground
  • 3 inch square kombu or konbu, ground
  • 1/2 Tablespoon cloves, freshly ground
  • 12-16 ounces to 1 Quart cream
  • 1 Quart tomato concasse
  • 1 pint fine herbs (tarragon, chervil, chives and parsley)
  • ground Darjeeling tea
  • kombu (grind very fine in a spice grinder)
  • Lobster Oil (recipe follows)
Lobster Oil:
  • 10 lobster bodies, roasted and crushed
  • 2 Tablespoons tomato paste
  • approximately 1 Quart grapeseed oil, or to cover
  • 1 Tablespoon salt
Pasta Dough
  1. Mix the dry ingredients.
  2. Form a well in the flour & begin to work in the eggs. Add water & oil as necessary.
  3. When all is incorporated and a ball forms knead the dough for 10 minutes.
  4. Allow the dough to rest for at least 15 minutes. Run through a pasta machine to make any shape you desire. Cook in boiling water when dried for 8 to 10 minutes, depending on shape. Cook until al dente. For more info, see Delicate Homemade Pasta
Lobster Bolognese
  1. Sweat carrot, onion, celery and garlic in the oil.
  2. Add the wine, reduce almost dry.
  3. Add the tomato paste and lobster meat. Cook for several minutes. Cook to reduce liquid by 1/3 to 1/2.
  4. Add the Darjeeling tea, kombu & clove.
  5. Add the cream & tomato cook till rich & the lobster is very tender, Finish with herbs at service.
  1. Garnish the dish with a sprinkle of 50/50 ratio ground Darjeeling tea & kombu (grind very fine in a spice grinder) and lobster oil (recipe follows).
Lobster Oil
  1. Combine all in a narrow straight-sided pot (the oil will cover the bodies more easily).
  2. Cook over low heat for one hour.
  3. Steep off heat for one hour.
  4. Strain when cool.
Many versions of Bolognese can be found in the culinary world, but we think our version is unique because we plate a dish of intensity of flavor. The soft braised lobster flavor of the sauce is powerful, complimented by tea, seaweed and the supple delicacy of fresh hand made pasta. The Bolognese sauce is made with a special second flush, a second picking of Darjeeling tea (a classically richly aromatic, flavorful tea that traditionally accompanies seafood) that has been selected from several recently harvested crops. (Second flush is the tea world equivalent of second picking in the wine world). This yields a stunningly crisp and powerful flavor from the leaves. The Kombu seaweed, the same seaweed used to make Japanese dashi broth and miso soup brings great sea flavors that integrate both the tea and the lobster in complementing flavors. Finishing with lobster oil reiterates to the diner the opulence of the dish. When black truffles are in season we shave them over the dish as a final touch of luxury.

Rick Moonen, author of this recipe owned "rm", his glorious seafood restaurant in NYC for a short, but deliciously wonderful time. His mastery with seafood is unparalelled in the world of contemporary gastronomy. - Robert Angelone, Publisher

Serve with an Italian white wine.

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