At Tutto Il Giorno in New York, they spin the traditional Caprese salad by adding lobster. It's throwing the whole notion of not mixing seafood with cheese right out the window as it's layered with buttery lobster, fresh tomatoes, creamy mozzarella, and basil. "The Caprese salad is a very trendy, modern version of Caprese that is happening right now, especially in the Neapolitan region. Lobster and mozzarella go very well together, especially because the brine of the mozzarella is a nice complement and enhances the flavor of the lobster." Also in reference to the age-old theory that seafood and cheese don't mix, Managing Partner/Executive Chef Maurizio Marfoglia says: "Yes it's true, normally we wouldn't pair cheese with seafood — except Italians don't consider mozzarella to be cheese...it's mozzarella! A category all on its own."
- 2 lobsters (2lbs each)
- 4 round Kumato tomatoes
- 1 Buffalo mozzarella DOP (from Campania, Italy)
- 12 black Gaeta olives
- 1 bunch basil
- sea salt
- extra virgin olive oil DOP (from Sicily, Italy)
- 1 bunch organic greens
Steam the lobsters for roughly five minutes, remove the shell, and cut in half vertically. Carefully wash the tomatoes and cut into quarters, removing the seeds and pulp from the center (saving them for later use). Cut the mozzarella into 12 pieces and place on a small rack so as to drain some of its excess liquid. Pit the olives and finely chop them into a puree of sorts, add the extra virgin olive oil and a pinch of salt, let it marinate. Slice the lobster and alternate it with the sliced Kumato tomatoes and sliced Buffalo mozzarella, recreating the lobsters' original shape. Place each portion on the individual plates, flanking the Caprese with the olive puree with a side of organic greens.