Rock Lobster Bolognese a la Chef
M/S Paul Gauguin
Ingredients:
1 Lobster Tail (10 oz)
1 fl 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 Pepper
1 oz Tomato Paste
2 pcs Roma Tomato
Mixed Spices: Fresh Garlic, Chili, Celery Salt
8 oz Angel Hair Pasta
1 Tsp Saffron
1 oz Virgin Olive Oil
Preparation:
- Blanche the whole Lobster Tail in a Fond made from Fish Stock, White Wine, Pernod and Root Vegetable for 5 min.
- Take the Lobster out of the shell, cut 4 nice Medallions and the rest cut in small cubs. Sauteed the Shallots, Lobster cubes with butter until the mixture becomes Ragout, add in Tomato, Garlic, Fresh Herbs and Tomato Paste.
- Deglaze with some Wine and Brandy and cook for 8 - 10 min.
- Now you have a Ragout. Add the Lobster Bisque and reduce the Bolognese another 5 min. Cook the Pasta al dente in water with Saffron, Virgin Olive Oil, Celery Salt and a bit Garlic. Use the stem from the Herbs when you cook the pasta. Gives always a good test.
- Before you serve the Bolognese grill the Lobster Medallion and garnished with Malosol Caviar served on the top of the Pasta and the Bolognese. Have a look to the Picture.
Serves 8
Courtesy of Executive Chef Tobias Schreiber, Radisson Seven Seas Cruises
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