Lobster - Premium Seafood

Truffle oil with its earthy essence has a very concentrated flavour and should be used in moderation. This is one instance where “a little is heavenly” and “more is not better.” You will find truffle oil in specialty food markets.

• 2 live lobsters (1 ½ lb/650 g each)
• 4 tbsp (60 mL) butter, divided
• 1/3 cup (75 mL) diced celeriac
• ¼ cup (60 mL) chicken stock
• 1 tsp (5 mL) white truffle oil gnocchi (recipe follows)
• lobster emulsion (recipe follows)
• white truffles, as garnish (optional)

Bring a large pot of water to a boil. Add lobsters, bring back to a boil and cook for 2 minutes. Remove lobsters; pull off tails and claws, reserving tails for another use. Return claws to boiling water and cook for 5 minutes longer. Lift claws from water and, while warm, remove shells with scissors, keeping the claw meat in one piece.

Reserve and refrigerate claw meat. Cut lobster bodies in half; discard eyes and stomach sac and rinse well under water to clean. Break shells and bodies into smaller pieces and reserve for emulsion.

Prepare gnocchi and lobster emulsion.

Place lobster claw meat on a small baking sheet and brush with 1 tbsp (15 mL) softened butter. Place in preheated 350°F (180°C) oven for 5 minutes to warm. In a skillet, heat 1 tbsp
(15 mL) butter, add celeriac and saute until soft, about 4 minutes. Add reserved gnocchi, chicken stock and remaining butter. Simmer until stock has slightly thickened and coats gnocchi. Add truffle oil and adjust seasoning.

To serve: divide gnocchi among 4 plates; top gnocchi with a lobster claw that has been sliced on the diagonal.

Whisk the lobster emulsion to create a froth and gently spoon around gnocchi. If using truffles, shave slices on top to garnish plates.

Serves 4.

Gnocchi

• 2 medium russet potatoes
• ½ to ¾ cup (125-175 mL) all-purpose flour
• 2 egg yolks, beaten
• 1 tsp (5 mL) salt
• olive oil

Bake potatoes in a preheated 375°F/190°C oven for 1 hour or until completely cooked. Peel potatoes while still warm, and mash or press through a ricer. Place warm potatoes in a bowl and make a well in the centre. To the well, add ½ cup (125 mL) flour, egg yolks and salt; gently fold with a wooden spoon until ingredients are incorporated and the mixture is on the wet side. Roll the dough into a ball and portion into three pieces.

On a floured word-surface, roll each piece of dough into 1/8-inch (0.25-cm) strips and cut into ½-inch (1-cm) pieces. Drop pieces into a large pot of boiling water and cook until the gnocchi float to the top. Remove gnocchi with a slotted spoon, place on a baking sheet and drizzle with olive oil. Cool and reserve.

Lobster Emulsion

• 2 tomatoes, chopped
• 1/3 cup (75 mL) diced carrot
• 1 ½ tbsp (20 mL) fresh tarragon
• 2 cups (500 mL) heavy cream (35% M.F.)

In a saucepan over medium-high heat, add bodies and sauté for 2 minutes; add carrots and tarragon and sauté for an additional 2 minutes. Add enough water to on low heat for 1 hour.

Strain stock through a fine-mesh strainer into a small saucepan. Return stock to simmer and reduce to 1 cup.

Add cream and simmer until reduced to 2 cups. Keep warm.