ON THE MENU AT PAUL’S LANDING


LOBSTER CAPRESE


Ingredients 5 oz. cold water lobster meat ½ ball of burrata cheese 1 oz. of arugula 4 - 5 baby heirloom tomatoes 1 tsp. balsamic reduction 1 tsp. lemon oil or extra light olive oil with a squeeze of lemon salt and pepper to taste


Preparation: • Poach Lobster meat and chill for a couple of hours.


• Reduce 1 cup of balsamic vinegar in a saucepan until it has reduced by almost half. The result will be a more concen- trated balsamic flavor. The longer you let the vinegar simmer, the thicker it will get. You will only need 1 tsp. for each plate of Lobster Caprese, but the reduc- tion can be saved for up to three months in a sealed container and refrigerated.


• To assemble, toss arugula and toma- toes with salt, pepper and lemon oil. Ex- tra light olive oil can be used; just add a squeeze of fresh lemon juice. Arrange on a plate and top with burrata and lobster.


• Drizzle the balsamic reduction over all and enjoy.


The Vinoy 2021 47


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