Lobster Bolognese

This dish is definitely one of the finer things in life.  Don't let this particular post scare you away from my blog because most of my dishes are simple, yet elegant.  This one is more detailed but just make a double batch so the next time all you have to do is pull it out of the freezer.  It's worth it, I promise.

Ingredients:
12 oz lobster tail (I buy two small ones, they are cheaper)
1 can of lobster stock (found on the soup aisle- you can forgo this if you can't find it)
1 bottle of clam juice (found by the tuna fish)
1/2 lb of bulk sausage or basically 2 links and take the sausage out- I use habnero chicken but italian will do
Olive oil for sauteeing onion
1/2 yellow onion finely diced
10 garlic cloves minced
10 very ripe Roma tomatoes or other really red tomato coarsley chopped
1 teaspoon anchovy paste (optional)
2 Tablespoons of white truffle oil- not optional and you should always keep this on hand
1/4 cup of heavy cream or half and half
salt, pepper- I like smoked salt
12 basil leaved juliened (means to roll them up and cut them into strips)
6 small fresh mozzerella balls cut in half (this is also optional)
your choice of pasta.  I recommend pappardelle or spagetti

Cut the lobster shells up the back and pull the lobster meat out and set aside.  In a sauce pan, add the lobster stock and the clam juice AND the lobster shells (this is why it's ok if you don't find lobster stock- you are making your own- add 1 cup of water if you don't have lobster stock and cook a little longer).  Bring to a boil and then continue to simmer. 

Sautee the onion and garlic in a very large skillet.  Add the sausage and cook until brown.  If it is chicken sausage, you should not need to drain the fat, otherwise, drain excess fat. Make sure that you have made the sausage as fine as possible with the spoon or spatula.  It is not the star of the dish, more a subtlety. Add the diced tomatoes and cook until they begin to soften.  Using a ladle, add one ladle of your simmering lobster stock to the skillet.  As it reduces you can add additional ladles.  all in all you will probably add 4 ladles in the course of cooking the sauce. If you chose to use anchovy paste, add to the sauce.

Bring a large pot of salted water to a boil for your pasta.  By the time it boils, your sauce will be close to ready so you can add the remaining lobster stock to the pasta water for additional flavor.

Dice the lobster into 1/4" sections and add to the sauce.  Cooking the lobster too long will cause it to be rubbery.

Now it's time to season the sauce with your salt, pepper and truffle oil.  Right before you drain your pasta, add the cream to your sauce.  Turn off the sauce and add the halved mozzerella balls and the basil.

These porportions would serve 6 generous portions.  When I have frozen the sauce, I'm astounded how much better it is the next go 'round.  It's so rewarding to have an impromptu dinner with lobster bolognese so don't skimp on the sauce!

I know this sounds awfully difficult but it really isn't.  I would love to hear your feedback when you make it!

Bon Apetite!