Tidal Lobster Astice with Eggplant, Burrata and Basil Recipe
Whether you’re hosting a dinner party and looking for an impressive entree, or just bored with your salad recipes, you should consider Marea’s. lobster shank recipe, which is a strong argument 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 Lauren Desteno, chef at Altamarea Group. “It’s an opportunity to shed the notion that seafood and cheese can’t go together. It’s also reminiscent of some of the best Italy has to offer: fresh, creamy burrata cheese, perfect seafood, tomatoes, aubergines, basil and olive oil.” “.
Read on 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 Prawn Gnocchi Pasta Recipe
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What are your top 3 tips to master it at home?
- Don’t be too quick to salt the eggplants, it really affects the final product (which is delicious even on its own).
- Make sure the water is boiling before you put the lobsters in, and have the ice water ready before they’re done.
- Kitchen shears are an infinitely better tool for breaking a lobster up and through the shell than a cracker-type tool.
Related: How to Make Classic New England Lobster Rolls
What kind of ingredients should you look for, quality-wise?
- The fresher the burrata, the better.
- Make sure the lobsters are live when you buy them…otherwise the meat will be mealy and inedible.
- White or painted eggplants tend to have fewer seeds, so if you can find them, buy them.
- You want tomatoes that are ripe but not too mushy (if they are, they are very difficult to peel).
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What would you serve this dish with?
To pair with a wine, I would choose a slightly mineral rose, such as the Graci Etna Rosato from Sicily.
I would literally serve this with anything on our menu! It pairs wonderfully with any of our raws, followed by pasta and whole branzino, or perhaps our main course of scallops.
Related: 52 Best Lobster Recipes
What are your other favorite ways to cook with lobster?
I love a buttered lobster, it’s classic. But I also really like par-cooked (boiled or steamed) lobster that is sliced at the shell and then sautéed with lots of lightly browned garlic, Calabrian chilies, and a little butter. It’s also great to treat the claws and knuckles like ‘snails’ and serve them with garlic parsley butter and a good bread. Bread dipping is mandatory for the last two preparations!
