· recipe ·
Lobster Gnocchi with Tarragon Cream
Tarragon has a gentle anise aroma that pairs well with shellfish. Use the tender leaves; the tougher stems do little for a short cream sauce.
Time and servings
- Prep
- 40 min
- Cook
- 90 min
- Total
- 130 min
- Servings
- 4
Nutrition per serving
- Calories
- about 610
- Protein
- 26 g
- Fat
- 23 g
- Carbs
- 67 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Poach the lobster gently
Cut the lobster into large bite-size pieces. Melt 1 tablespoon15 ml of the butter in a wide saucepan, add the lobster and 2 tablespoons30 ml of the sparkling wine, cover, and cook over medium-low heat just until the meat reaches 145°F63°C. Transfer it to a plate with its juices.
Reduce the sparkling wine
Finely dice the shallot. Melt the remaining butter in the same pan and cook the shallot until translucent. Add the remaining sparkling wine and simmer until reduced to about 1/3 cup80 ml.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the cream base
While the water heats, add the light cream and black pepper and simmer gently until the sauce lightly coats a spoon. Stir in the peas and chopped tarragon, then remove the pan from direct heat.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the sauce.
Return the lobster
Fold the gnocchi through the sauce over low heat, then return the lobster and its juices only long enough to warm through. Chop the chives and scatter them over the finished plates.
