Chef Gotti's Choux Balls with Lobster, Burrata and Caramelized Aubergine

Antipasto
Piatto Unico
Difficult Level
High
Cooking Time
1.5 h
Cost
High
Francesco Gotti, executive chef at Bobadilla Restaurant in Bergamo and winner of the Italian final of the prestigious Global Chef competition, shares his recipe with ITALY Magazine readers: "Bigné Ripieno con Astice, Burrata e Melanzane Caramellate" (Choux Balls with Lobster, Burrata and Caramelized Eggplant).

Ingredients

flour
450 gr
eggs
14
butter
300 g
water
600 ml
salt
a pinch
aubergines
1
caster sugar
40 g
fresh mango
500 g
mixed leaves
60 g
lobster
2
burrata
2

Preparation

For the caramelized Aubergine:

Slice the aubergine thinly and roll in the caster sugar. Place in the oven at 80 degrees for two hours until caramelised.

For the bigne:

Melt the butter with the water in a pan over a low heat. As soon as the butter has melted turn off the heat and tip the flour and salt in – all in one go – beating the mixture vigorously until a ball forms.  Remove from the pan and set aside (on a cold surface) to cool. When cool put in a food processor and beat in one egg at a time until the dough is formed.  Use an ice cream scoop to create small balls, place on a lightly greased baking tray and cook at 180 C° for 20 minutes. Set aside to cool.

For the lobster:

Cook the lobster in a steamer for 8 minutes and then cool in iced water.  Cut the lobster meat away from the shell allowing half a lobster per person.

For the sauce:

Blend the head of lobster until smooth and heat in the oven until the sauce reaches 60 degrees.

For the mango and burrata:

Prepare a mango brunoise and slice the burrata.

Preparing the plate:

Prepare each plate with a bed of misticanza (mixed leaves) and the mango brunoise.  Slice each bigne in half and fill with the lobster, burrata  and caramelized aubergine. Place it on the plate with drizzle of lobster sauce. Sprinkle with herbs to garnish.

 

Location