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.
- 100 gm flour,
- 300 gm flour, semolina
- 4 large eggs
- olive oil as needed
- water as needed
- 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)
- 10 lobster bodies, roasted and crushed
- 2 Tablespoons tomato paste
- approximately 1 Quart grapeseed oil, or to cover
- 1 Tablespoon salt
- Mix the dry ingredients.
- Form a well in the flour & begin to work in the eggs. Add water & oil as necessary.
- When all is incorporated and a ball forms knead the dough for 10 minutes.
- 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
- Sweat carrot, onion, celery and garlic in the oil.
- Add the wine, reduce almost dry.
- Add the tomato paste and lobster meat. Cook for several minutes. Cook to reduce liquid by 1/3 to 1/2.
- Add the Darjeeling tea, kombu & clove.
- Add the cream & tomato cook till rich & the lobster is very tender, Finish with herbs at service.
- 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).
- Combine all in a narrow straight-sided pot (the oil will cover the bodies more easily).
- Cook over low heat for one hour.
- Steep off heat for one hour.
- Strain when cool.
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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