Lobster and Burrata
Recipe courtesy of Ron Calafell, Executive Chef, Rockrimmon Country Club (Stamford, Conn.)
Ingredients
- lobster - 1.25 lb, poached, chilled and cleaned, split the tail in half and use the nicer of the two claws
- burrata - 1 pc., 4 oz., room temp, cut into three pieces and seasoned with sea salt
- snap peas - 3 ea., blanched, chilled and cut on the bias into halves
- grape tomatoes - 2 ea., cut in half, arinated in white balsamic simple syrup
- Pea Purée
- extra-virgin olive oil - 1 Tbsp.
- small shallot - 1 ea., peeled and minced
- English peas - 1 cup, shelled
- vegetable stock - 3 cups, hot
- watercress - 1/2 bunch
- Sea salt - to taste
- Greek yogurt - 2 oz.
- Garnish
- candied lemon zest
- pea tendrils
- sea salt
- extra-virgin olive oil
Instructions
Procedure for Pea Purée
- In a medium saucepan, sweat minced shallots in extra-virgin olive oil until translucent.
- Add peas and continue to cook for 3 minutes.
- Season with salt.
- Add hot stock to cover peas.
- Simmer for 3-4 minutes, or until tender.
- Transfer mixture to a stainless pan and chill in refrigerator until completely cold.
- Stain peas and reserve liquid.
- Add peas and yogurt to a vitamix, just enough liquid to cover.
- Purée until smooth. (Chef's note: You may need to add more liquid to achieve right consistency.)
- Adjust seasoning to taste with sea salt.
- Transfer purée to clean squirt bottle and keep chilled.
Procedure for Candied Lemon Zest
- Use three small sauce pots of water to simmer :2 with 2 cups of water each, 1 with simple sugar mixture (1/2 cup water and ½ cup of sugar).
- Peel the skin of one lemon.
- With a paring knife, remove all the pith.
- Julienne the skin.
- Once the water has boiled, add the julienned skin to the first pot of simmering water. Cook for 2 minutes.
- Transfer the lemon skin to the second pot of water and continue to cook for two minutes. This process removes the bitterness from the lemon skin.
- Finally, transfer the skin to the third pot with the simple syrup mixture and cook until translucent (5-10 minutes).
- Remove from simple syrup and let cool on parchment paper.
To Assemble
- Using a chilled plate, begin by putting the pea purée down the center of the plate.
- Next, place the three pieces of burrata on top of the purée, spacing evenly and offsetting each piece just a bit.
- The lobster goes down next, alternating between the pieces of burrata.
- Snap peas and marinated tomatoes are then placed between the burrata and lobster meat
- The plate is finished with the pea tendril, candied lemon zest and few dots of purée.
