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JULIAN MARUCCI, TAGLIATA
For this recipe, Julian Marucci, executive chef at Tagliata, says he decided to focus on the combination of lobster and eggplant. “Eggplant has a natural bitterness that goes well with sweet flavors,” he says. “The remaining ingredients complement the lobster and eggplant.”
Extra-virgin olive oil 2 tablespoons shallot, minced 1 teaspoon ginger, minced 1 teaspoon garlic, minced 1 tablespoon celery, minced 2 small eggplants, peeled and medium diced 1 tablespoon capers 1 ounce pistachios, toasted and chopped 11⁄2 ounces honey 11⁄2 ounces aged sherry vinegar 13 ounces rigatoni 2 lobsters, 1 pound each 1 lemon 1 piece of burrata 2 sprigs of fresh basil, small leaves 1 teaspoon chives
1. Sauté shallots, ginger, garlic, celery in extra-virgin olive oil, carefully cooking to just sweat the vegetables without color. 2. Add eggplant to saute pan. Season with salt and pepper stirring frequently, cooking on low to medium heat. 3. Once the eggplant is soft and tender, add capers, nuts, honey, and vinegar. Taste and set aside to be mixed with pasta. 4. Boil roughly five quarts of water, season with salt. Cook pasta according to package. Strain pasta and mix with eggplant mixture in a large bowl. (Don’t rinse pasta with water). Add some olive oil and stir. 5. Cool pasta in refrigerator. 6. Cook lobster in boiling water for 9-12 minutes, depending on size of pot and lobster. Once cooked, chill in ice water, then clean and dice meat.
To Serve: Toss pasta with more olive oil, if needed. Add lobster meat, lemon juice. Plate in a large bowl, garnish with torn burrata, a drizzle of oil, basil leaves, and chives. Save tail meat to use as garnish.
Jane Marion | Baltimore Magazine