Serves: 4 People
Ingredients:
2 1½ lbs lobsters or pre cooked lobster 1 claw ½ tail per person
¼ cup crème fraiche
¼ cup bacon diced
2 tbl white truffle oil
1/4 lb oyster or cremini mushrooms
2 tbl diced parsley
2 tbl diced chives
2 tbl chicken stock
Gnocchi
2 Idaho Potatoes, peeled, boiled & milled through ricer and cooled.
1 cup all purpose flour
2 whole large eggs
1 tbl white truffle oil
1 tbl diced chives
Salt and pepper to taste
Preparation:
Combine chilled potatoes, eggs, truffle oil, and slowly add flour while gently mixing so the potato does not get over worked. When combined add salt and pepper to taste.
Gently roll out into long rolls on a floured surface and cut using a sharp knife into small dumpling sized balls.
In a large pot bring salted water to a boil and cook gnocchi in water until the gnocchi float to the top. Remove from the water with a strainer and toss in a bowl with extra virgin olive oil and chill in the refrigerator until ready to use.
Reserve the water and par cook the lobster for 5 minutes. When finished shock in a water and ice bath until cool. When chilled crack the lobster and remove all meat rough chop and reserve.
In a large sauté pan on medium to low heat add extra virgin olive oil, add the mushrooms and sweat them down. When the mushrooms have released most of their water add the diced bacon and cook further until the mushrooms are slightly caramelized. Add the crème fraiche, chicken stock, truffle oil, and gently heat. Quickly reheat the gnocchi in boiling water and add to the sauce. Add the lobster and gently cook the lobster until hot. Add the herbs and toss until combined, season to taste and serve.