Lobster Gnocchi

Courtesy Chef Jason Cichonski

For the gnocchi

-3 lbs Idaho potato
-1 c ap flour
-2 egg yolks + 1 egg beaten

*additional flour for Rolling

Roast the potatoes in a 400 degree oven until cooked through (about 45 minutes).  Put a large pot of salted water on to boil while they are cooking.
While they are hot remove the skins and pass the potato through a food mill or fine mesh tamis.  Toss the passed potatoes with the flour and gently mix in the egg.  Be care full not to overwork the dough or they will become gummy quickly. Roll the dough into 1/2 inch diameter logs between your hands and the table.  Dust the logs with flour and cut into 1/2 inch pieces.  Put the gnocchi in the pot and wait until they float, wait 45 seconds and remove onto an oiled tray and allow to cool completely, reserve refrigerated until ready to use.


For the lobster

-2 ea  1 1/2 lb lobsters
-1 onion diced
-2 plum tomatoes diced
-2 cloves garlic crushed
-1/4 c white wine
-2 tbsp tomato paste

Separate the lobsters into claws, tails and bodies. in a large pot of salted boiling water  blanch the claws for 3 minutes and the tails for i minute.  Remove the meat and reserve.

Roast the bodies with the remaining vegetables until bright red and fragrant,  add the tomato paste and cook another 2 minutes.  Add the wine and cook until almost dry. Cover the bodies with water and allow to simmer about 45 minutes. Strain the liquid into another pot and reduce by half.


To serve

In a large non stick pan saut√© the gnocchi until golden brown add the chopped lobster meat and the stock and cook for two minutes.  Serve in bowls

 

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