This recipe for Lobster Bolognese, shared in the Maine Fishermen’s Association cookbook, Catch, comes from Chef Melisa Bouchard of DiMillos on the Water in Portland, Maine.
Recipe provided by
Melissa Bouchard, Chef
- 1/2 pound cooked fresh lobster meat, chopped (about 2 cups)Shop
- 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
- 2 cloves of garlic chopped fine
- 1 cup Chianti
- 2 cups marinara sauce
- 1/2 cup light or heavy cream
- 1 tablespoon butter
- 4 Italian hot sausage casing removed
- 1 pound pasta—fettuccine,Pappardelle, etc.
- Fresh Pecorino Romano cheese
- Basil chiffonade
- Serves: 4
Place a large skillet over medium-high heat and when it is hot, cook the sausage. Clean the pan and add the oil. Saute the onion, garlic, carrot, and celery and cook for five minutes.
Deglaze with the wine and cook for five minutes. Stir in marinara and cook until the liquid has reduced by two-thirds, about 20 minutes. Add the cream and butter and cook for three minutes and then fold in the lobster meat.
While the sauce is cooking, bring a large pot of water to boil over high heat. Add the pasta and cook until al dente. Layer the sauce over the pasta and finish with fresh basil and Romano cheese.