(Photo courtesy of Melissa Ostrow)
Da Vinci Ristorante’s Chef Shingara “Peppino” Singh has just created a very unique summer hybrid: Lobster Gelato. Available by special request only during the month of September, Chef Peppino has daringly combined two special summer treats—lobster and ice cream—to produce Lobster Gelato: fresh Maine lobster with milk, heavy cream, vanilla and sugar, sprinkled with a butterscotch-honey-mango sauce and delicately served in a chilled lobster tail.
Chef Peppino has long experimented successfully with distinctive gelato flavors, including serving his signature Beef Carpaccio with celery sorbetti and shaved parmiggiano and his creamy gorgonzola gelato served on top of a poached pear. Other savory gelato flavors have included arugula and basil.
This lobster gelato certainly sounds intriguing to me, as do Chef Peppino's other exotic gelato flavors. And if you want to try to make your own lobster gelato, here is Chef Peppino's recipe.
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1 cup lobster glazed
1 cup lobster meat
1 vanilla bean
Boil vanilla bean with cream and milk and strain after. Add everything and put in ice cream machine and grain.
2 cup honey
1 lb butter
5 lobster body
1 cup mango pulp
1 cup chopped mango
Cook the lobster body with butter than reduce and strain. Mix all ingredients and add one pinch of salt.
Put the sauce on the plate. Scoop the ice cream inside of the lobster tail and garnish with the sauce and fresh mint.
Da Vinci Ristorante
162 Columbus Avenue