Lobster Burrata Recipe
Arugula & tomatoes tossed in an aged balsamic vinaigrette topped with poached lobster & stracciatella, served with grilled crostini
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Poach the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 6-8 minutes until they are bright red and cooked through. Remove from the pot, let cool, then remove the meat from the shells and chop into bite-sized pieces.
- 2
Prepare the Salad
In a large bowl, combine the arugula and halved cherry tomatoes. In a small bowl, whisk together the aged balsamic vinegar, olive oil, salt, and black pepper. Pour the vinaigrette over the salad and toss gently to coat.
- 3
Grill the Crostini
Slice the baguette into 1/2-inch slices. Brush both sides with olive oil and grill on medium heat for about 2-3 minutes per side until golden and crispy. Rub with a garlic clove while still warm.
- 4
Assemble the Dish
On a serving platter, arrange the dressed arugula and tomatoes. Top with the poached lobster meat and dollops of stracciatella cheese. Serve with grilled crostini on the side.
