- 2 Maine lobsters (1 1/2 pounds each)
- 1 cup kosher salt
- 2 Idaho russet potatoes
- 1/4 cup AP flour
- 1 pound butter, to be clarified
- 5 additional tablespoons butter
- 3 medium shallots, sliced
- 1 cup dry white wine (e.g. Chablis)
- 1 1/2 cups chicken stock
- 1 1/2 pounds green peas, fresh or frozen, shelled
- Salt to taste
Using a pair of kitchen scissors, cut into the lobster shells and open them. Remove the meat from the bodies, tails and claws, and reserve. See Lobster Tip below.
Preheat oven to 400° F. Spread a pan with 1 cup of kosher salt and place potatoes on top. Cook for 10 minutes. Remove from oven and split potatoes lengthwise while still hot.
Scoop potato flesh from inside of skin and put through a sieve. Then, add AP flour bit by bit. Mix just enough to make dough, not too watery, not too dry. Do not over-mix. Divide dough into 3 balls. On a cutting board, roll the balls into cylinders, 1/2-inch in diameter. Cut cylinders into 1 1/2-inch long pieces. This should yield 20 to 22 gnocchi. See Gnocchi Tip below.
Bring a gallon of water to boil and salt heavily. Place gnocchi in simmering water. Remove each one when it floats to the top. Place on parchment paper. Reserve.
To clarify the butter, slowly melt 1 pound of butter and remove the foam that appears with a ladle. Discard foam and reserve remaining clarified butter.
Melt one additional tablespoon of butter in a pan and add shallots. Cook slowly over medium-low heat until the shallots are translucent. Add wine slowly, and reduce by half. Add the chicken stock and salt to taste. Add shelled peas to the simmering mixture. Cook for 1 minute.
Put mixture into a blender, along with 2 tablespoons of fresh butter. Blend and reserve hot.
Cook lobster tail and claws in the reserved clarified butter for 4 minutes over medium heat. (The butter should barely be simmering.)
Put 2 tablespoons of fresh butter in a non-stick Teflon pan and cook until it is lightly brown. Add the gnocchi and sauté over medium-high heat for a few minutes until warmed through.
Place 5 gnocchi in the center of each plate. Slice lobster and distribute evenly on top of gnocchi. Pour sauce around each plate. Divide up lobster claws and head to garnish plates and serve immediately.
LOBSTER TIP: "There are many different methods to extract the meat from a lobster shell. I suggest flash boiling the lobsters for 1-2 minutes in heavily salted water with a dash of vinegar. In addition to killing the lobster in a way that is more comfortable for some, this will also help the meat separate from the shell. Remove lobster from the water and twist its tail off in one motion. Using a pair of kitchen scissors, cut from the belly towards the head and down each claw. Cut down the belly-side of the tail and spread back the shell. Pull the meat out with a small fork, keeping pieces as intact as possible. Keep as much shell intact as possible as well, as you can use it for garnish later. (If you destroy the shell in the process, don't worry; you can always use it to make lobster bisque!)" - Chef Michel
GNOCCHI TIP: "Many people are familiar with making gnocchi by boiling potatoes and putting them through a sieve, then using egg and Parmesan as binding agents. A wise chef and dear friend in France taught me a different method. My technique involves baking the potatoes to ensure that they are light and fluffy and then simply using flour to form the balls. The result is light, airy gnocchi that let the subtle flavors of the dish shine through. Try both ways and see what works best for you." - Chef Michel
