• Home
  • Fall / Autmn
  • LOBSTER BOLOGNESE, FRESH CAPELLINI, BASIL, BROWN BUTTER TRUFFLE SAUCE

LOBSTER BOLOGNESE, FRESH CAPELLINI, BASIL, BROWN BUTTER TRUFFLE SAUCE

LOBSTER BOLOGNESE, FRESH CAPELLINI, BASIL, BROWN BUTTER TRUFFLE SAUCE

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 x 1 1/4 pounds live Maine lobsters cooked (page #), claws and bodies shelled (page #), cut into small dice
6 opal basil leaves cut into small dice
6 sweet basil leaves cut into small dice
2 tablespoons extra virgin olive oil
8 ounces fresh linguine pasta
Bolognese Sauce
1 tablespoon unsalted butter
3 cloves Garlic cut in 1/2, germ removed
3 pounds vine ripened tomatoes peeled and seeded
1/2 chardonnay reduced by 1/2 to a 1/4 cup
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 store bought reference
1/4 cup Cream
2 ounces unsalted butter cut into small dice
1 tablespoon black truffle oil
  • Serves 6
  • Medium

Ingredients

  • Bolognese Sauce

  • Truffle Froth

Directions

Share

Bolognese Sauce:

  1. Combine the onions, garlic and butter in a pot; sweat the onions on medium heat, season lightly with sea salt.
  2. Cook the onions until they are soft and translucent.
  3. Add the tomatoes and heat through, season lightly with sea salt, once the tomatoes are hot add the chardonnay and bring to a boil.
  4. Add the three stocks and boil, reduce heat to low.
  5. 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.
  6. Pass the sauce through a food mill into a bowl over a bowl of ice. Mix to cool.

Truffle Froth:

  1. In a tall pot with high sides reduce the mushroom stock by half on medium heat.
  2. Add the truffle juice and reduce by 1/4.
  3. Add the cream and bring to a boil.
  4. Remove from the heat and add the butter, truffle oil while blending with a hand blender until very bubbly.
  5. Season to taste with sea salt, white pepper and a few drops of fresh squeezed lemon juice.
  6. Keep warm in the pot.

To Serve:

  1. Heat 6 dinner plates in a warm oven.
  2. Bring a pot of water to a boil, adding about 1 tablespoons of salt per quart of water.
  3. Divide the tomato sauce into two pans (it’s easier to mix and plate in two pans.
  4. Gently heat the sauce adding 1 tablespoon of butter to each pan mixing to emulsify.
  5. Add the lobster and heat until just hot, but not overdone.
  6. Cook the pasta for 1 ½ minutes in the boiling water and divide it into the 2 lobster Bolognese pots.
  7. Add the chopped basil and extra virgin olive oil add a few tablespoons of the pasta cooking water to each pan.
  8. 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.
  9. Blend the truffle sauce with a hand blender until frothy. Spoon the froth over the pasta and serve.

Josiah Citrin

A culinary expert and veteran of the gourmet dining industry, Josiah Citrin is a Two-Star Michelin Chef and owner of highly-acclaimed Mélisse restaurant in Santa Monica, California, and co-owner of Lemon Moon Café in nearby West Los Angeles.

A Los Angeles native, Citrin discovered his passion for food from his family at an early age. His mother was a caterer and both grandmothers cooked and enjoyed good food. Their knowledge, combined with his passion for cooking and business, led to his desire to pursue a culinary career. Citrin educated himself by moving to Paris after graduating from Santa Monica High School. In the City of Light, he worked for three years at fine Parisian restaurants Vivarois and La Poste, allowing himself to explore his French heritage while gaining understanding of and respect for the rules of traditional French cooking.

This invaluable experience taught him both the art and discipline of cooking and fine dining and formed the definitive basis of his training. He returned to the United States in 1990 with determination and vision and began applying his skills by working at Los Angeles’ finest restaurants- notably Wolfgang Puck’s celebrated Chinois on Main and then at Granita. After two years, Josiah moved on to join Patina and Pinot Bistro and cooked alongside famed chef and restaurateur Joachim Splichal.

At Patina, Josiah met his future wife Diane, who was making their desserts and later became the pastry chef for Chinois on Main. A marriage in culinary heaven was made. Citrin subsequently became Chef at Capri restaurant in Venice and Jackson’s in West Hollywood.

With a heightened interest in French gastronomy and a spirit for entrepreneurship, Citrin launched his first restaurant, JiRaffe in 1996. Located in Santa Monica, JiRaffe specialized in California French Bistro food and was pioneered together with childhood friend and fellow chef Raphael Lunetta. With Diane serving as business manager, JiRaffe quickly developed a loyal following. Citrin’s lifelong dream of opening his own fine dining establishment led to the sale of his interest in JiRaffe to Lunetta. In 1999, with the encouragement, support and assistance of Diane, Mélisse opened its doors to critical acclaim in Santa Monica and has been impressing the culinary world ever since.

Named after the “lemon balm” herb indigenous to the Mediterranean, Mélisse has become a favorite for southern California locals as well as world travelers searching for an exemplary dining experience and an ideal place to celebrate a special occasion. Citrin is present daily in Mélisse’s kitchen and mentors the careers of younger chefs who are hand-selected and trained. He frequents the weekly Farmers’ Market in Santa Monica, where he inspects and procures the produce himself. Having established a long-standing rapport with the various farmers from Los Angeles’ outlying regions, he hosts a bi-annual dinner at his restaurant in their honor. He also participates in many cooking and charitable events each year, including the Wolfgang Puck Cancer Society Event, Planned Parenthood, Special Olympics, Cystic Fibrosis and Cure Autism Now.

In 2004 Citrin partnered with Lunetta again to open Lemon Moon, a casual and New York-style eatery that caters to a loyal crowd with an eclectic palate. Since opening its doors, it has remained a local favorite.

Citrin’s recent honors include: Two Stars by Michelin Guide Los Angeles (2008, 2009), #1 for Top Food in Los Angeles and #1 American-French Restaurant for Food in Los Angeles by Zagat Guide (2013), Five Stars by Forbes Travel Guide (2013), Wine Spectator Best Award of Excellence (2001-2008), Top 40 Restaurants by Gayot.com since 2006, “Top Ten New Chefs” by Food and Wine magazine (1997) and “Rising Star Chef” by Restaurant Hospitality magazine (1997). He was named among Best Chefs of the Year by Los Angeles magazine in (2012).

In addition, he has been featured on various television food shows and his restaurant and recipes have been written up in numerous national food publications. Citrin has traveled extensively as a Guest Chef for Crystal Cruises. He has been Guest Chef at: the Four Seasons Singapore; the Rheingau Food & Wine Festival in Germany; the Naples, Florida Wine & Food Festival; Manresa Restaurant in Los Gatos. Citrin was also invited to participate in the “Masters of Food and Wine at the Highlands Inn” in 2001 and 2005, an event that attracts the best chefs from around the world.

Having derived incredible satisfaction from his various business ventures over the past decade and raising two beautiful children with Diane, Citrin looks forward to the next step in his business: bringing his refined skills and artistry to a broader international dining audience. His first cookbook, “In Pursuit of Excellence” was released in autumn 2011; it was awarded the gold medal and named Best Cookbook by the Independent Book Publishers Association and was one of three finalists for a Benjamin Franklin Award. “In Pursuit of Excellence” is available at the Mélisse website (www.melisse.com), on Amazon and at selected retailers.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT
next
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT
previous
SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT
next
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT

Add Your Comment