« Executive Chef Wolfgang Maier - M/S Regatta | Home | Lobster Dumplings »

Rock Lobster Bolognese a la Chef

From: Ship of the Month- M/S Paul Gauguin
Serves 8

Ingredients:
1 lobster tail (10oz)
1 lf oz clarified butter
1 fl oz Pernod
1 fl oz Brandy
4 fl oz White Wine (Chabli dry)
5 fl oz fish stock
5 fl oz lobster bisque
2 fl oz thick pasteurized cream
5 oz butter
5 shallots
Fresh Herbs: Cilantro, basil and thyme
2 red sweet peppers
1 oz tomato paste
2 pieces roma tomato
Mixed spices: fresh garlic, chili, celery salt
8 oz angel hair pasta
1 tsp saffron
1 oz virgin olive oil

Preparation:
Blanch the lobster tail in a Fond made from fish stock, white wine, and Pernod and root vegetables for 5 minutes.

Take lobster out of the shell, cut 4 nice medallions and the rest into cubes. Sauté the shallots and lobster cubes with butter until the mixture becomes ragout, add in the tomato, garlic, fresh herbs and tomato paste.

Deglaze with wine and brandy and cook for 8-10 minutes.

Now you have a ragout. Add the lobster bisque and reduce the Bolognese for five more minutes. Cook the pasta until al dente in water with saffron, virgin olive oil, celery salt and a bit of garlic. Use the stem from the herbs when you cook the pasta. Gives always a good test.

Before you serve Bolognese grill the lobster medallion and garnish with malosol caviar served on to of the pasta and the Bolognese.