Lobster Pasta | Burlock Coast
“Even in warmer weather, pasta is always a hit, and this dish delivers with fresh, light flavors and a creamy sauce that isn’t overpowering or too heavy,” says executive chef Paula DaSilva of Burlock Coast in The Ritz-Carlton, Fort Lauderdale. This pasta is ideal for spring or summer and best when Florida lobster is in season.
Ingredients (serves 4-6):
1 qt. lobster stock (can substitute lobster broth or any seafood base from your local market)
1 qt. heavy cream
4 oz. truffle oil
1/4 lb. Brie, cut into chunks
1-1 1/2 lbs. dry or fresh pappardelle pasta
Reduce the seafood stock or broth in a large saucepot until reduced by 3/4 of the original amount, leaving about a cup of liquid. Add the cream and truffle oil and reduce by 1/4 until the sauce has thickened. Remove pot from heat, add the Brie, and let it steep for 20 minutes.
Use an emersion blender, or a regular blender, to puree the sauce. Strain through a fine strainer and season with salt and pepper to taste.
Boil pasta according to package directions. Divide into portions and serve the sauce over the pappardelle. Burlock Coast serves the pasta with butter-poached lobster, spinach, tomatoes, and asparagus. It also goes great with mushrooms. You can substitute shrimp as well.
Grilled Summer Truffle and Burrata Pizza| Lobster Bar Sea Grille
“Everyone loves pizza and backyard grilling,” says Jeff Pfeiffer, executive chef of this Fort Lauderdale hot spot. “You don’t need to heat up your house by having your oven set at 500 degrees to do this, and it will set your barbecue/pizza night apart from the norm.” While truffles may sound extravagant, Pfeiffer notes that summer truffles from Burgundy can be relatively easy on the pocketbook. “Specialty shops will sell these beauties for around $20 to $30 apiece, and they elevate this dish to incredible heights.”
Ingredients (yields 8 slices):
1 cup crème fraîche
1 tbsp. lemon juice
1 whole egg
8 oz. pizza dough, stretched to 12-14 inches
4 oz. fontina, shredded
3 cups baby arugula
4 oz. fresh burrata
Greek honey
White truffle oil
Fresh cracked black pepper
Summer Burgundy truffles
To make the sauce, whip together the crème fraîche, lemon juice, and egg and refrigerate.
For the pizza, chef Pfeiffer prefers using a gas grill as the even heat eliminates a huge variable. Place a pizza stone on the grates and set the burners to medium-high heat. Allow the grill to heat, covered with the stone inside. When the grill is up to around 500 degrees, remove the lid and place stretched dough on the stone. Brush the crust with a little olive oil. Ladle 4 oz. of the crème fraîche sauce onto the middle and sprinkle with fontina. Replace the cover on the grill with vents open and cook until the underside of the crust is brown and cheese is bubbling, about 7 to 9 minutes.
Using a couple of large metal spatulas, transfer the pizza to a platter or board. Cover with baby arugula. Rip the burrata into 8 pieces and spread over the pizza. Generously drizzle honey over it. Pour a wisp of the truffle oil over the pizza and season with black pepper. Thinly shave as much black truffle as you like, and slice to serve.
Peach, Blackberry, Hazelnut, and Lemon Torte | Louie Bossi’s
Big Time Restaurant Group co-owner Lisabet Summa’s fruity and not-too-rich torte—which has become a favorite at this Fort Lauderdale Italian eatery—is inspired by a dessert she tasted while at London’s Violet Bakery. “It’s a great way to use up extra fruit and is very versatile,” says Summa, who recommends serving it with a spoon of Greek yogurt. “It stays moist and can be made ahead of time. It’s a delightful summer dessert.”
Ingredients (yields 8 slices):
3/4 cup butter
1 cup light brown sugar
1 tsp. vanilla extract
2 eggs
Zest of two lemons
1 1/4 cup spelt four
1 cup plus one tbsp. ground hazelnuts
2 tsp. baking powder
1/4 tsp. salt
7 oz. blackberries or other fruit
7 oz. peaches or other fruit
Preheat oven to 320 degrees, or 285 degrees for a convection oven. Butter a 9-inch cake pan and line with parchment paper. In a mixer, cream butter, brown sugar, and vanilla with whisk attachment. Beat eggs in a bowl and add to the butter mixture in the mixer. Add lemon zest. Beat well on high for 3 minutes. Scrape down and beat for another minute.
Whisk together the spelt flour, ground hazelnuts, baking powder, and salt in a bowl. Fold the dry ingredients into the creamed butter mixture by hand with a rubber spatula. This will form a stiff batter that will be almost dough-like. Spread the mixture in the pan, smoothing it out with the back of a soupspoon. Scatter the berries or other fruit on top of the mixture and press slices of peach or other fruit in a circle all around the top and push down into the batter a little bit.
Bake for about 60 minutes, checking after 45 minutes. The center of the cake should spring back and not feel raw. It should be an even golden brown on top. Allow to cool before turning onto a serving plate.
Facebook Comments