Maine Lobster Lemon Gnocchi Brown Butter And A Summer Salad Food

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

GRILLED LOBSTER WITH LIME BROWN BUTTER

Steps:

• Lime Brown Butter Sauce: Add 6 tablespoons butter to a sauté pan over medium heat.
• When it has melted and starts to bubble, add the shallots and zest.
• When the butter starts browning, remove from heat and add the lime juice.
• Season the brown butter with salt and pepper.
• Add chopped coriander if desired.
• Serve with Grilled Lobster.
• Grilled Lobster: Preheat grill to high heat. Brush grill until very clean.
• Bring at least 5 L (20 cups) water to a boil in a large pot. Cook lobster for about 4 minutes and remove from water immediately.
• Transfer to baking sheet or shallow baking dish. Note: cook 1 lobster at a time to keep water at a boil.
• When cool enough to handle, split lobsters in half lengthwise with a sharp heavy knife.
• Place lobster halves, shell side up on grill.
• Season the lobster with a little salt and pepper. Grill about 5 to 6 minutes, until lobster meat is just cooked through.
• Serve immediately with the Lime Butter Sauce.

LOBSTER BUTTER - BEURRE DE HOMARD

Steps:

• Place all ingredients in the container of a food processor and whirl until completely incorporated.
• Taste and correct seasoning if necessary.
• Pack into a small mold, pretty dish or roll into a cylinder and refrigerate.
• To serve: spoon onto hot, grilled fish or seafood and allow to melt.

MAINE LOBSTER, LEMON GNOCCHI, BROWN BUTTER AND A SUMMER SALAD

Steps:

• For the gnocchi:.
• Boil the potatoes with skins on until a knife pierces them easily. Remove from the pot and let cool for 10 minutes. Carefully remove the skins (the potatoes will still be hot). Pass the potatoes through a food mill or potato ricer into a large mixing bowl. You can also use a potato masher and mash well. Do not use an electric mixer as this will cause the potatoes to get starchy and gluey.
• Add the flour and zest to the bowl and begin to incorporate by hand. Combine and lightly knead, mixing as little as possible. Cut off medium pieces and roll into 1/2-inch ropes on a well-floured surface. Cut each rope into 1/2-inch pieces using a sharp knife or dough cutter. Place the pieces in a wax or parchment-paper-lined pan that will fit in your freezer. If the gnocchi is sticky, use a little more flour. Freeze the gnocchi thoroughly. This step can be done 3 days in advance.
• For the lobsters:.
• Fill a large pot halfway with water and add salt. Bring to a boil. Add the lobsters one at a time, being careful not to splash yourself. Cook until the lobsters turn red, 10 to 12 minutes. Let cool for 10 minutes on the counter, and then 15 minutes in the refrigerator. When cool enough to handle, remove the meat from the shells and cut into bite-size pieces.
• For the salad:.
• Mix together the summer vegetables and greens.
• For assembly:.
• Bring a large pot of salted water to a boil. Meanwhile, place a large, nonstick pan over medium-high heat and melt the butter. Drop the gnocchi in the boiling water and cook until they float, 1 minute. Drain and gently pour the gnocchi into the pan to brown lightly in the butter. Add the lobster to heat through and season with salt and pepper. The butter should have taken on a brown (not black or light golden) color, and smell nutty. Divide the gnocchi and lobster among plates or shallow bowls. Mix the salad thoroughly with the vinaigrette and top each dish with the salad. Serve immediately.
• Cook's Note:.
• Instead of cooking lobster, pre-cooked crabmeat or shrimp may be used. If substituting uncooked shrimp for lobster, cook the shrimp in a well-seasoned boil of salted water, peppercorns, lemon and bay leaf.