Recipe by Byerly’s St. Louis Park Food Expert Joan Donatelle


For the Lobster Stock:
2 (4-ounce) lobster tails, meat removed from shell
½ medium onion
1 tablespoon fresh parsley
4 cups water

For the Gnocchi:
2 cups milk
¾ cup semolina
1 egg yolk
1 cup grated Grana Padano, divided
4 tablespoons unsalted butter, melted and divided
Pinch freshly grated nutmeg
Pinch salt
Pinch pepper

For the Lobster Cream Sauce:

1 tablespoon olive oil
1 tablespoon butter
1 shallot, sliced
8 ounces lobster meat, chopped
1/4 cup prosecco
1/2 cup lobster stock
1/2 cup cream
Pinch salt
Grind white pepper
Pinch crushed red pepper flakes
Pinch curry powder
Finely diced fresh parsley for garnish

Preheat the oven to 425 F.

To create lobster stock: In a large saucepan, combine the lobster shells (meat removed), onion, parsley and water to create lobster stock. Bring to a simmer and cook for 30 minutes. Strain and continue to simmer and reduce.

To create gnocci: In a medium saucepan, heat milk until it comes to a boil. Reduce the heat, sprinkle in the semolina, whisking constantly. Continue whisking for approximately 10 minutes. When the semolina begins to pull away from the sides of the pan, remove from the heat. Stir in the egg, 1/2 cup grated cheese, 2 tablespoons of butter, and nutmeg, salt and pepper to taste. Spread mixture onto a rimmed sheet pan. Smooth semolina so it is 1/2 inch thick. Cut semolina with a 2 inch pastry cutter. Layer cut semolina in an overlapping row into individual buttered baking dishes. Brush with remaining butter and sprinkle with remaining cheese. Bake for 15 minutes.

To create lobster sauce: Heat a 10 inch sauté pan over medium heat. Add the olive oil and butter. Stir in the shallot. Add lobster meat (removed earlier from shells). Deglaze the pan with lobster stock and Prosecco. Simmer to reduce by half. Add the cream and let it simmer vigorously. Add white pepper, crushed red pepper flakes and curry powder. Spoon lobster sauce over gnocchi. Sprinkle with parsley to garnish.

Amount: 2 servings


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