0 Ratings
Recipe courtesy of local island Chef Jesse MacDonald.
- 6 Servings +
2 lb Russet Potatoes (about 4 medium, scrubbed)
6.75 oz Unbleached All-Purpose Flour (more for kneading and rolling)
1 tsp Kosher Salt
4 oz of lobster meat, chopped and dried
1 large Large Egg (lightly beaten)
4 oz Lobster Meat
1 L Heavy Cream
2 tbsp Deep Roots Distillery Absinthe
0.50 lemon, juiced
0.50 Chopped Dill
Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with potato masher or rice with a ricer. Make sure no lumps are present but potatoes are not overmixed.
Combine mashed potato, flour, and egg in a large bowl. Add seasonings and remaining ingredients
Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into 1/2-inch pieces
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top and float. Remove from water and lightly toss in olive oil so gnocchi doesn’t stick together.
In a large sauce pan, combine cooked lobster, Deep Roots Distillery Absinthe, cream, lemon and dill. Stir until heated thoroughly.
In serving bowls place cooked gnocchi and top with lobster cream sauce and sprinkle with additional fresh dill to garnish if desired.
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