First, I took this picture with my iPhone and it’s not the best but my friend Terry was asking for the recipe, so I figured I will post this now and replace the picture the next time I make this.
A little story on how this recipe came to be. Every Fall I have a fancy dinner party, where I pick a theme and I make every course, my friend Chris is the sommelier and I will send him the menu a few weeks out and he will spend a lot of time figuring out the wines for the evening. So now I am in menu preparing mode. The theme this year is Italian and I already know I am making Primo Pork Saltimbocca for the entree. I am also planning on making Braised pork belly with citrus salad for the first course. I will be doing a dry run of that next weekend (poor Bill).
I was thinking I would also have a pasta course. So, I went to Sorrelina’s website (my absolute FAVE Boston restaurant) for inspiration. They had a gnocchi with lobster appetizer and I thought that sounded amazing. I then tried to google gnocchi/lobster recipes and the only ones that came up were cream sauce. Hmm, not going to work, too heavy and a guest is lactose intolerant.
Then I remembered one of my favorite lobster recipes by Jasper White, pan roasted lobster. So, I fiddled around with that recipe and added gnocchi’s to it and TA DA! It was awesome. Alas, it is not going on the menu as I think it’s a little heavy with what I’ve got. So, I continue the search for the perfect pasta dish for my menu……
- 2 Lobsters
- 4 Tbsp Finely chopped shallot
- 2 Tbsp Chopped chives
- 1 Tbsp Chopped tarragon
- 4 Tbsp Unsalted Butter
- ¼ Cup Cognac
- 3 Tbsp Dry White Wine
- Peanut oil
- Bring a large pot of water to boil.
- When water is boiling add the lobsters, cover and cook for 3 minutes. Remove lobsters.
- Meanwhile, heat a pot of water to cook the gnocchi. When water is boiling, cook gnocchi until they rise to the top, drain and set aside.
- Remove the lobster meat from the tail and claws (try to keep in one piece if possible) and knuckle meat. Reserve bodies. Shake excess insides out of bodies.
- Heat a saute pan on high for 5 minutes. Add a drizzle of the peanut oil.
- To the pan add the lobster bodies, tail and claw meat. Cook the lobster for 2 minutes, turn the lobster and the bodies. The bodies are going to add lobster juices to the pan.
- Move the lobster to the side and add the shallots to the pan, cook for 1 minute.
- Add the cognac and ignite. When the flames die down, add the wine, knuckle meat, tarragon and chives. Cook for 2 minutes. Remove and discard the lobster bodies. Add the butter, stirring quickly as the butter thickens the sauce. Add the gnocchi and cook for 1-2 minutes until all the butter is melted and lobster tails are cooked through.
- Season with salt & pepper.