Lobster Gnocchi

Executive Chef for Mercy in Minneapolis stopped by the TCL kitchen to make delicious Lobster Gnocchi.


1 cup Ricotta
¼ cup Basil Puree
¾ tsp salt
½ cup All purpose flour

Mix salt and AP together with a Whisk
Mix ricotta and Basil Puree together
Fold in 1/4 flour and work together 10 seconds
add another quarter at a time

Salsa Verde

4 oz Cilantro
4 oz Scallions
8 oz Basil Evoo
2 ea Lime Juiced & Zested
1 T Paprika
To Taste salt
To Taste pepper

-Take scallions and rub with oil and grill until charred all over, allow to cool for 5 min and then chop
-chiffonade cilantro and mix with scallions and remaining ingredients
-Season to taste

Poach Lobster Tail
1 ea Lobster Tail
1 ea slice orange
1 t coriander
1 t salt
1/8 t pepper

Poach lobster tail at 120F

1 ½ cup Melted Butter
4 cups white wine
2 ea shallots
5 ea tarragon
2 ea Eggs
6 ea Yolks
4 Tbsp lemon juice
2 tsp salt

Melt Butter
reduce wine w/ shallots, tarragon by 75%, strain
combine eggs yolks with immersion blender
drizzle in slowly warm wine mix then lemon, salt
Pour into a 1qt ISI canister
charge 2x
cook for 45 min in 145F water bath

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