Lobster with Burrata & Peaches
Servings: 4
INGREDIENTS
2 lobsters, each about 1 1/2 lbs
extra-virgin olive oil
2 tsp red wine vinegar
1 1/2 lbs heirloom tomatoes, preferably a mix of sizes and colors, cut into 1/2-inch pieces
1 lb ripe peaches (2 large), peeled, pitted, and cut into 1/2-inch pieces
2 tbsp fresh basil chiffonade
kosher salt and freshly ground black pepper
1 tsp fresh lemon juice
pinch of crushed red pepper
8 oz burrata
flaked sea salt
A few torn leaves of young spicy greens, such as baby mustard greens or arugula
DIRECTIONS
Bring a large pot of water to a boil over high heat. Add the lobsters and cook uncovered for about 8 minutes. Check for doneness by twisting a tail off; the meat should be opaque throughout. If it's still translucent, continue cooking for another 1 to 2 minutes.
Drain and let cool. Remove the meat from the tails and claws and slice it into 1-inch pieces. (If not using right away, cover and refrigerate for up to 1 day.)
Meanwhile, in a medium bowl, whisk 2 tablespoons olive oil into the vinegar. Add the tomatoes, peaches, and basil, and toss gently to coat. Season with kosher salt and black pepper and let sit for at least 30 minutes and up to 2 hours.
Put the lobster pieces in a medium saucepan. Add 1/4 cup olive oil, the lemon juice, and crushed red pepper, and season lightly with kosher salt. Heat over very low heat, gently tossing the lobster occasionally, until warmed through; be careful not to overcook the lobster.
To serve: Slice the burrata in half. With the cut side up, slice each half lengthwise and then crosswise to create 1-inch pieces. Carefully transfer the burrata to serving plates, leaving space in between each piece. Season each piece of burrata with flaked sea salt and a little black pepper.
Toss the tomatoes and peaches together, then distribute evenly on the plates, next to and on top of the burrata. Drizzle a little of the juices from the tomatoes and peaches over the plate.
Divide the lobster evenly among the plates and drizzle some of the juices from the saucepan over the plates. Finish with a few leaves of greens.
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