Lobster & Peach Burrata Salad – Sextant Wines
By Proprietor, Nancy Stoller
Wine Pairing: Sextant Grenache Blanc
This beautiful and elegant salad can be served as a main entree or first course. Set the mood for a spectacular lunch or splendid summer evening complimented by an elegant bottle of Grenache Blanc by Sextant Wines.
3 Ears of Corn
1 Fennel Bulb
3 Roma Tomatoes
6 Burrata Ball ( per plate )
6 Lobster Tail ( per plate )
2 Spring’s Tarragon ( leaves only )
2 ounces Grapeseed Oil
Maldon Sea Salt to Taste
Peach Gastrique Ingredients
8 ounces Sugar
8 ounces Rice Vinegar
8 ounces Yuzu ( or lemon juice )
1 teaspoon Ginger Powder
3 pounds of peeled & pitted peaches
Step 1: Begin making your Peach Gastrique by lightly caramelizing the sugar & vinegar together. Add the Yuzu & ginger powder and reduce until it is a syrup consistency. Remove from stove and blend peaches & syrup together in a blender.
Step 2: Poach Lobster Tails in salted boiling water for 6-8 minutes or until fully cooked. Once cooked, remove tails and place in ice bath.
Step 3: Peel corn & char on the grill. Once Cooked, cut corn off the cob and put in a large mixing bowl.
Step 4: Dice up tomatoes & fennel and toss in a large bowl with the corn. Toss with lemon, oil & sea salt for platting
First, take a spoonful of peach gastrique and drizzle on plate. Place 1 ball of burrata and vegetables in each plate. The vegetables should yield about 6 salads total. Take lobster tails & cut in half. Place one full lobster tail per plate either in the shell or with the meet removed. Sprinkle with a pinch of salt and you’re ready to serve with a glass of Sextant Grenache Blanc!