Lobster Gnocchi Basic Recipe
This is a semi difficult dish because it takes a bit of time to prepare but well worth the effort. It’s meant to be made out of leftover lobster from a lobster boil.
You want to reserve the lobster broth used to boil the lobsters. Retain all of the lobster bodies that no one has picked over and remover the coral and the tamale plus all the meat you can pick out of the cooked lobster body. Finely mince all three together. Set aside.
Boil and prepare 2-3 pounds of mashed potatoes; let cool.
Add 2 cups of all purpose flour.
1 teaspoon baking powder (very important)
2 eggs beaten
4 tablespoons olive oil
3 tablespoons melted butter
Add minced lobster, tamale and coral
Mix and mash together. Roll out tubes if the dough in 10 inch lengths the thickness of your thumb. Dust with flour to prevent sticking to fingers and board.
Boil the lobster broth, add clam broth if you have it or salted water in a large pot.
Cut the gnocchi in one inch pieces and drop five at a time into the boiling broth.
The gnocchis will pop to the surface, cook them for 3-4 minutes and use a slotted spoon to remove to a warm oiled baking dish.
First version is to cover with a good tomato sauce and Parmesan cheese. If you have sufficient lobster meat add chopped meat to sauce. The secret to the dish is adequate tamale, coral and minced meat to add to the dough. Place in oven for half an hour at 275 degrees. All done.
The next dish is Lobster Gnocchi Casserole with gruyere cheese on next page.
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We highly recommend that for your Maine lobster recipes to come out
perfectly tasty that you use only live, fresh, quality, Maine Lobster.
Nothing compares to the fresh live Maine lobster for taste and texture.
Frozen and canned lobster products really do not compare in quality and a
definite frozen or canning taste and texture is noticeable with frozen
and canned Maine lobster meat and products.
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