2007 Paccheri With Caprese Lobster Salad Recipes

2007: PACCHERI WITH CAPRESE LOBSTER SALAD

Steps:

• Prepare the salad: bring a large pot of generously salted water to a boil. Add the lobster and cook for 11 minutes. Remove the lobster and reserve the cooking water. When the lobster is cool enough to handle, remove the meat from the shell and cut it into 1/2 -inch pieces.
• In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil. Season to taste with sea salt.
• Return the lobster water to a boil. Stir in the pasta and cook for 7 minutes (it should still be firm).
• Meanwhile, set a 10-inch sauté pan over medium heat and pour in the olive oil. When it starts to shimmer, add the garlic and sauté until golden around the edges. Add a ladleful (about 1/2 cup) of the pasta water to the sauté pan.
• Using a slotted spoon, transfer the paccheri to the sauté pan. Cook over medium-high heat for about 2 minutes, or until the pasta is al dente. Stir in the parsley.
• Divide the pasta among 4 plates (or 6 if serving as an appetizer). Top each with the lobster salad.

CAPRESE SALAD WITH BURRATA

Steps:

• Slice each tomato into 3 or 4 thick slices. Place on a serving tray or platter.
• Pull Burrata cheese apart into pieces and place on top of tomatoes. Add basil leaves, then drizzle with olive oil. Season generously with salt and pepper and drizzle with balsamic glaze.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.