Gnocchi with Lobster
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 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
Instructions
  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.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/09/20/gnocchi-lobster/