Lobster Bolognese

Bolognese sauce, which varies from household to household in Italy, is a meat sauce that originated in Bologna. Traditionally it is made with pork, veal, or beef or a combination of all three; it also contains pancetta, carrots, onions, celery, tomatoes, rosemary, oregano, basil, and flat-leaf parsley. The ingredients are stewed together and finished with cream, butter, and Parmesan cheese. I, among others, am guilty of replacing the usual meats with just about anything else. Using seafood means a shorter cooking time; otherwise, this recipe follows the classic recipe fairly closely Lobster Bolognese has been on the menu at Olives for a long, long time. I came up with it as an economical way to serve lobster in the winter, when the prices skyrocket beyond their usual exorbitant level. It can also be made with diced salmon or shrimp.

Serves 4 as an entrée

2 tablespoons olive oil
1/2 Spanish onion, cut into small dice
1 carrot, peeled and cut into small dice
1 celery stalk, cut into small dice
1 cup dry white vine
6 cups Lobster Stock (page 42)
1 cup chopped fresh or canned tomatoes
1/2 cup light or heavy cream
1 tablespoon unsalted butter
1/2 pound cooked fresh lobster meat, chopped (about 2 cups)
3/4 pound pappardelle

Place a large skillet over medium-high heat and when it is hot, add the oil. Add the onion, carrot, and celery and cook for 5 minutes. Add the wine and cook for 5 minutes. Add the lobster stock and tomatoes and cook until the liquid has reduced by two-thirds, about 20 minutes.

Add the cream and butter and cook for 3 minutes. Add the lobster meat.

While the sauce is cooking, bring a large pot of water to boil over high heat. Add the pappardelle and cook until tender. Drain.

Add the pasta to the lobster sauce and serve immediately.

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R E C I P E S :

Lobster cocktail with yellow tomato and horseradish vinaigrette
Garlic scampi and panfried cornmeal-crusted beefsteak tomatoes
Gorgonzola-stuffed figs with balsamic glaze
Roquefort Caesar Salad
Everyday Polenta
Lobster Bolognese
Roast Chicken with Herb and Lemon Paste
Pan-roasted rib eye with gorgonzola vidalia onions
Artichoke-crusted salmon with mint vinaigrette
Strawberry Rhubarb Crumble

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