Photo: c. foodblogchef 2021
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LOBSTER WITH FRIED GNOCCHI, TOMATOES, AND PEA PUREE
Serves 2
Ingredients:
2 lobster tails
6-8 boiled gnocchi per person (homemade or from the market)
1 cup of frozen peas
1 smallish shallot chopped
1-2 cloves of garlic chopped
pinch of red pepper flakes (optional)
1 cup bottled clam juice, fish stock, or chicken stock
¼ cup dry white wine
1 heaping tablespoon of chopped fresh tarragon
1 heaping tablespoon of fresh flat leaf parsley
2 tablespoon olive oil
1 tablespoon butter
4 cherry tomatoes
pinch of white pepper and salt to taste
pea sprouts for garnish (optional)
Preparation:
Make the Pea Purée:
1. In a medium sauce pan, sauté the garlic and shallot over medium heat until just translucent (not browned).
2. Add the red pepper flakes and stir for a few seconds.
3. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.
4. Add the peas and white pepper and boil for a minute and remove from heat.
5. Strain the peas reserving the liquid.
6. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.
7. Taste and adjust the salt to taste.
Sauté the lobster and tomatoes:
1. Add a tablespoon of olive oil to a skillet and sauté the lobster tails covered over medium heat for about 5 minutes adding a ¼ cup of water to create steam.
2. Remove the lobster tails and cut them lengthwise to gently remove the flesh from the shell and set aside.
3. To the same skillet, add a bit more oil if needed, and sauté the tomatoes cut face down for a minute or two to your desired doneness. Remove from heat and set aside.
Boil and fry the gnocchi:
1. Boil the gnocchi according to package directions, or if you’re using fresh homemade gnocchi, add the gnocchi to well salted boiling water. Wait for them to rise to the surface and continue cooking for a minute. Remove from the water using a slotted spoon to drain the water.
2. To the same skillet you cooked the lobster in, over medium high heat, melt a tablespoon of butter and fry the boiled gnocchi until golden brown on two sides.
Plate the dish:
1. Spread the pea purée equally on two plates and top with 4 half tomatoes on each plate. Distribute the fried gnocchi and top with chopped lobster meat. Garnish with pea sprouts.