Serves 4
Ingredients
3 tablespoons olive oil
80g butter
2 garlic cloves, crushed
2 lobster tails, halved, meat removed and cut into 1cm pieces
8 baby roma tomatoes, halved
Salt and pepper, to season
1 tablespoon coarsely chopped parsley, to serve
Salt and pepper, to season
Bisque
1 tablespoon olive oil
Shells and heads of 12 banana prawns
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
2 garlic cloves, chopped
1 bay leaf
60ml dry white wine
2 tablespoons tomato paste
1 pinch of saffron threads, soaked in 1 tablespoons boiling water
1 litre water
160ml (⅔ cup) thickened cream
2 tablespoons unsalted butter
Salt and pepper, to season
Gnocchi
200g sebago potatoes, chopped
100ml milk
2 ½ tbs butter, melted
55g flour, plus extra, to dust
1 egg
1 tablespoon chopped basil
½ tablespoons grated parmesean
Zest of ½ lemon
Salt and pepper, to season
Method
To make bisque, heat oil in a large frying pan over medium heat. Add prawn shells and heads and cook, stirring, for 5 minutes or until oil is bright orange and fragrant. Add onions, carrots, celery, garlic and bay leaf and cook, stirring often, for a further 5 minutes or until soft.
Add wine and cook for 30 seconds, then stir in tomato paste, drained saffron and water. Bring to the boil, then reduce heat and simmer, uncovered, for 15 minutes or until stock has reduced by half.
Transfer to a food processor and process until smooth. Strain mixture through a fine sieve into a medium saucepan, then return to heat and stir in cream. Simmer for 2 minutes or until heated through, then remove from heat and season with salt and pepper. Set aside.
Meanwhile, to make gnocchi, cook potatoes in a medium saucepan of salted boiling water for 10 minutes or until tender. Drain, then return to saucepan over low heat and steam-dry for 5 minutes. Mash potatoes, then set aside.
Combine milk and butter in a medium saucepan over medium heat and bring just to the boil. Add flour and stir vigorously with a wooden spoon for 1 minute or until mixture comes together. Remove from heat and stand for 1 minute.
Beat egg into mash, then stir in milk mixture with basil, parmesean and lemon zest. Mix thoroughly, adding some extra flour if mixture is too moist. Season with salt and pepper.
Roll gnocchi dough out onto a lightly floured work surface into 2cm-diameter logs, then cut into 2cm pieces. Cook in a medium saucepan of salted boiling water for 1-2 minutes or until gnocchi rises to the surface, then continue to cook for a further 2 minutes. Drain, then set aside.
Heat 1 tablespoons of oil and half the butter in a large frying pan over medium-high heat, then add garlic and lobster and cook for 2-3 minutes or until lobster is cooked through.
Meanwhile, toss tomatoes with remaining oil in a small bowl. Heat a frying pan over medium heat. Add tomatoes and cook for 1-2 minutes or until softened. Season with salt and pepper.
To finish gnocchi, heat remaining butter in a large frying pan over medium heat and fry gnocchi for 1 minute to coat in butter.
Place tomatoes and gnocchi in serving bowls, then pour over bisque. Top with lobster, then garnish with parsley to serve.
