Gnocchi with Lobster

gnocchi lobster

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……

Gnocchi with Lobster
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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
  • Gnocchi
  1. Bring a large pot of water to boil.
  2. When water is boiling add the lobsters, cover and cook for 3 minutes. Remove lobsters.
  3. 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.
  4. 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.
  5. Heat a saute pan on high for 5 minutes. Add a drizzle of the peanut oil.
  6. 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.
  7. Move the lobster to the side and add the shallots to the pan, cook for 1 minute.
  8. 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.
  9. Season with salt & pepper.