Whether you’re hosting a dinner party and looking for an impressive entree, or you’re just bored with your go-to salads, you should consider Mareait is lobster tip recipe, which is why lobster and burrata should always be served together.
“This dish has been on the menu at Marea NYC since we opened our doors,” says Altamarea Group Chef Lauren Desteno. “It’s a chance to avoid the idea that seafood and cheese can’t be paired. It’s also reminiscent of some of the best Italy has to offer: fresh and creamy burrata cheese, seafood sea parfaits, tomatoes, aubergines, basil and olive oil.”
Keep reading to find out how to make the famous dish and Desteno’s top tips for mastering it at home.
Related: How to Make Marea’s White Shrimp Gnocchetti Pasta Recipe
What are your top 3 tips for mastering it at home?
- Don’t rush salting the eggplant – it really affects the end product (which is delicious even on its own).
- Make sure your water is boiling hot before you put the lobsters in, and your ice water is ready before they’re cooked.
- Kitchen scissors are an infinitely better tool for breaking down a lobster and getting through the shell than a cracker type tool.
Related: How to Make Classic New England Lobster Rolls
What type of ingredients should you be looking for, in terms of quality?
- The fresher the burrata, the better.
- Make sure the lobsters are alive when you buy them…otherwise the meat will be mealy and inedible.
- White or graffiti eggplants tend to have fewer seeds, if you can find them buy them.
- You want tomatoes that are ripe but not very soft (if they are, it’s very difficult to peel them.
What would you serve this dish with?
For a food-wine pairing, I would choose a slightly mineral rose, such as Graci Etna Rosato from Sicily.
I would literally serve it with anything on our menu! It pairs beautifully with any of our crudos, followed by pasta and whole branzino, or perhaps our scallop entrée.
Related: 52 Best Lobster Recipes
What are your other favorite ways to cook lobster?
I love a boiled lobster with butter, it’s classic. But, I also really like a partially cooked (boiled/steamed) lobster that is cut into the shell and then sautéed with lots of lightly browned garlic, Calabrian chiles, and butter. It’s also good to treat claws and knuckles like ‘snails’ and serve them with a garlic and parsley butter and good bread. Bread soaking is mandatory for the last two preparations!