Lobster gnocchi is the perfect dish to elevate any dinner with its rich flavors and luxurious texture. Combining pillowy potato gnocchi with succulent lobster meat creates a mouthwatering experience that feels both indulgent and comforting. It’s a restaurant-quality meal you can easily recreate at home.
This recipe brings together fresh ingredients and simple techniques to highlight the natural sweetness of lobster while complementing it with a creamy sauce. Whether you’re celebrating a special occasion or just craving something extraordinary, lobster gnocchi is sure to impress. Let’s dive into making this delicious dish that’s as stunning as it is satisfying.
Ingredients
To create an unforgettable Lobster Gnocchi dish, we need carefully selected ingredients that balance richness and freshness. Below, we break down everything you’ll need to prepare the gnocchi, craft the luscious lobster sauce, and add finishing touches for elegance.
For the Gnocchi
- 2 pounds russet potatoes (about 4 medium), peeled and quartered
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 teaspoon salt
For the Lobster Sauce
- 1 ½ pounds fresh cooked lobster meat, chopped into bite-sized pieces
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup heavy cream
- ½ cup dry white wine
- Zest of 1 lemon
- 1 tablespoon fresh tarragon, chopped
- Salt and freshly ground black pepper, to taste
Garnishes and Extras
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon juice
- Extra butter for finishing (optional)
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Gnocchi | Russet potatoes | 2 pounds |
| All-purpose flour | 1 ½ cups | |
| Egg | 1 large | |
| Salt | 1 teaspoon | |
| Lobster Sauce | Fresh cooked lobster meat | 1 ½ pounds |
| Unsalted butter | 3 tablespoons | |
| Garlic | 2 cloves | |
| Shallot | 1 small | |
| Heavy cream | 1 cup | |
| Dry white wine | ½ cup | |
| Lemon zest | Zest of 1 lemon | |
| Fresh tarragon | 1 tablespoon | |
| Salt & pepper | To taste | |
| Garnishes & Extras | Grated Parmesan cheese | ¼ cup |
| Fresh parsley | 1 tablespoon | |
| Lemon juice | 1 teaspoon | |
| Butter (optional) | Extra as needed |
By assembling these vital components, we prepare the foundation for our Lobster Gnocchi Recipe, ensuring each bite offers a harmonious blend of flavors and textures.
Equipment Needed
To prepare our Lobster Gnocchi Recipe flawlessly, having the right equipment on hand is essential. Each tool helps us create the perfect texture and flavor, from the gnocchi dough to the delicate lobster sauce.
| Equipment | Purpose |
|---|---|
| Large Pot | Boiling potatoes and cooking gnocchi |
| Potato Ricer or Masher | Achieving smooth, fluffy potatoes for gnocchi dough |
| Mixing Bowl | Combining gnocchi ingredients |
| Fork or Gnocchi Board | Shaping gnocchi with characteristic ridges |
| Skillet or Sauté Pan | Searing lobster, cooking sauce ingredients |
| Whisk | Emulsifying the cream sauce smoothly |
| Chef’s Knife | Chopping garlic, shallots, and fresh herbs |
| Measuring Cups and Spoons | Ensuring precise ingredient measurements |
| Colander or Strainer | Draining cooked gnocchi and lobster meat |
| Grater | Zesting lemon and grating Parmesan cheese |
Before starting, we recommend arranging everything within reach. Carefully measuring ingredients and tools helps us stay organized and focused on creating our sumptuous dish.
Our ultimate goal is to combine delicate, airy gnocchi with tender lobster enriched by a velvety cream sauce. Using these essential tools guarantees a seamless process and restaurant-quality results every time.
Prep Work
Before diving into cooking, let’s focus on the essential Prep Work to ensure a smooth process. Proper preparation of the lobster and gnocchi dough sets the foundation for our Lobster Gnocchi Recipe, delivering balanced textures and deep flavor.
Preparing the Lobster
To highlight the sweetness and tenderness of fresh lobster, we must handle it carefully during prep.
- Start by bringing a large pot of salted water to a rolling boil.
- Submerge the live lobster headfirst into the boiling water for 8-10 minutes until the shell turns bright red.
- Remove the lobster and immediately plunge it into an ice bath to stop the cooking process.
- Once cooled, crack the claws, tail, and knuckles using a lobster cracker or the back of a chef’s knife.
- Remove all meat carefully, avoiding bits of shell or cartilage.
- Cut the lobster meat into bite-sized chunks.
- Pat the lobster meat dry with paper towels to remove excess moisture, enhancing browning during searing.
| Step | Time/Notes |
|---|---|
| Boil lobster | 8-10 minutes |
| Ice bath cooling | 5 minutes |
| Meat extraction & chopping | Gentle handling, bite-sized pieces |
This method locks in lobster’s delicate brininess and ensures perfect tenderness in every bite.
Making the Gnocchi Dough
Creating pillowy gnocchi dough demands precise technique and ingredient handling for an airy result.
- Bake or boil 2 pounds of russet potatoes with skins on until fork-tender.
- While still warm, peel potatoes and pass through a potato ricer or mash finely to avoid lumps.
- Spread the mashed potato out on a clean surface and let it cool slightly for easier handling.
- Add 1 teaspoon of salt and 1 cup of all-purpose flour gradually to the potatoes.
- Crack 1 large egg into the mixture.
- Combine ingredients gently with your hands or a bench scraper, using light pressure to bring the dough together.
- Avoid overworking to keep gnocchi tender — the dough should be soft but not sticky.
- Divide dough into equal portions and roll into ¾-inch diameter ropes.
- Cut into 1-inch pieces and shape with a fork or gnocchi board for characteristic ridges.
| Ingredient | Measurement | Preparation Notes |
|---|---|---|
| Russet potatoes | 2 pounds | Bake or boil with skins on |
| Salt | 1 teaspoon | For flavor |
| All-purpose flour | 1 cup | Add gradually to dough |
| Large egg | 1 | Lightly beaten |
By following these steps, our gnocchi will be flawlessly light, soft, and ready to soak up the luscious lobster sauce.
Cooking Instructions
Follow these detailed steps to cook the lobster gnocchi to perfection. From boiling the delicate gnocchi to preparing a luscious lobster sauce, we’ll guide you through creating a standout dish.
Boiling the Gnocchi
- Bring a large pot of salted water to a gentle boil. Use about 4 quarts of water with 1 tablespoon of salt for every pound of gnocchi.
- Carefully add the shaped gnocchi in small batches to avoid overcrowding, which can cause sticking.
- Once the gnocchi floats to the surface, let them cook for an additional 30 seconds to ensure they are cooked through.
- Using a slotted spoon, remove the gnocchi and transfer them to a warm dish or directly into the skillet with sauce.
| Step | Detail | Timing |
|---|---|---|
| Water preparation | 4 quarts salted water | Until boiling |
| Gnocchi cooking time | Cook until gnocchi floats + extra | ~1-2 minutes total |
Tip: Fresh gnocchi cooks quickly. Overcooking can make them mushy.
Preparing the Lobster Sauce
- In a large skillet, melt 3 tablespoons of unsalted butter over medium heat.
- Add finely chopped 1 garlic clove and 1 shallot, sautéing until softened and fragrant, about 2 minutes.
- Pour in 1/2 cup dry white wine and simmer until reduced by half, approximately 3-4 minutes.
- Stir in 1 cup heavy cream, lemon zest from 1 lemon, and freshly chopped 2 tablespoons tarragon.
- Add 8 ounces of cooked lobster meat, cut into bite-sized pieces, stirring gently to combine.
- Season with salt and freshly ground black pepper to taste.
- Let the sauce simmer on low heat for 5 minutes to marry the flavors and thicken slightly.
A velvety, aromatic sauce enhances the lobster’s natural sweetness and coats the gnocchi perfectly.
Combining Gnocchi and Sauce
- Add the boiled gnocchi directly into the skillet with the lobster sauce.
- Gently toss the gnocchi to ensure each piece is evenly coated in the creamy lobster sauce.
- Cook together for 1-2 minutes over low heat to warm through and allow the flavors to meld.
- Taste and adjust seasoning as needed. For extra richness, stir in 1 tablespoon of butter if desired.
- Plate the gnocchi and garnish with grated Parmesan cheese, freshly chopped parsley, and a light squeeze of lemon juice for brightness.
Serve immediately to enjoy the perfect balance of tender gnocchi and succulent lobster in a luxurious sauce.
Serving Suggestions
To elevate our Lobster Gnocchi Recipe, thoughtful Serving Suggestions help highlight the dish’s luxurious textures and flavors. Here are some perfect pairings and presentation tips:
Wine Pairings
Choosing the right wine enhances the creamy lobster sauce and delicate gnocchi. We recommend:
| Wine Type | Flavor Profile | Why It Works |
|---|---|---|
| Sauvignon Blanc | Crisp, citrus, herbaceous | Cuts through cream, complements tarragon and lemon zest |
| Chardonnay | Buttery, oaky, medium-full bodied | Matches richness of sauce and lobster |
| Vermentino | Light, floral, with bright acidity | Refreshes palate between bites |
Side Dishes
Pair the gnocchi with simple sides that balance richness and add texture:
- Light salad with mixed greens, lemon vinaigrette, and shaved Parmesan
- Steamed asparagus or green beans with a splash of lemon juice
- Garlic bread toasted with herb butter to soak up leftover sauce
Garnishes and Finishing Touches
Garnishing enhances both appearance and flavor. Serve the gnocchi topped with:
- Freshly grated Parmesan cheese for a salty, savory boost
- Chopped fresh parsley adding vibrant color and freshness
- A few delicate drops of lemon juice to brighten each bite
- Optional: a small pat of unsalted butter melted over the dish for extra silkiness
Presentation Tips
- Serve the lobster gnocchi immediately while the sauce is warm and coats every pillow of pasta.
- Use shallow, wide bowls to showcase the sauce and chunks of lobster meat.
- Arrange a few lobster tail pieces on top to highlight the star ingredient.
By following these serving suggestions we ensure each bite of our Lobster Gnocchi delights the senses with balanced richness and fresh brightness.
Make-Ahead Tips
To enjoy our Lobster Gnocchi Recipe with minimal stress, we recommend prepping key components ahead of time. This approach saves moments on the day of serving and ensures every bite remains vibrant and flavorful.
Preparing Gnocchi in Advance
- Make the dough early: We can prepare the gnocchi dough up to 24 hours before cooking.
- Store properly: Wrap the dough tightly in plastic wrap and refrigerate.
- Shape just before cooking: Shape and boil the gnocchi when ready to eat to maintain their light texture.
Cooking and Storing Lobster Meat
- Cook lobster: Boil and extract the lobster meat following the recipe instructions.
- Refrigerate: Store the cooked lobster meat in an airtight container in the fridge for up to 48 hours.
- Avoid freezing lobster meat: To preserve tenderness and flavor, we avoid freezing lobster meat.
Preparing the Lobster Sauce Ahead
- Make the sauce: Prepare the lobster cream sauce up to one day in advance.
- Cool quickly: Let the sauce cool to room temperature, then refrigerate in a sealed container.
- Reheat gently: Warm the sauce over low heat, stirring frequently to prevent separation.
- Add fresh lobster last: Stir in the lobster meat only just before serving to keep it tender.
Timing Summary for Make-Ahead Steps
| Component | Make-Ahead Time | Storage Method | Reheat Instructions |
|---|---|---|---|
| Gnocchi dough | Up to 24 hours | Wrapped in plastic wrap, refrigerated | Shape and boil fresh before serving |
| Cooked lobster meat | Up to 48 hours | Airtight container, refrigerated | Add fresh to sauce when serving |
| Lobster cream sauce | Up to 24 hours | Sealed container, refrigerated | Reheat gently on low heat |
“Preparing these elements early frees us to focus on assembly and presentation, delivering a restaurant-quality experience with ease.”
By strategically splitting preparation, we guarantee the signature richness and delicate textures of our Lobster Gnocchi shine through without compromise.
Conclusion
Lobster gnocchi offers a unique way to elevate your home cooking with a dish that’s both indulgent and approachable. By focusing on fresh ingredients and simple techniques, we can create a meal that feels special without overwhelming effort.
This recipe invites us to enjoy the perfect harmony of tender gnocchi and succulent lobster in a creamy sauce that’s bursting with flavor. Whether for a celebration or a cozy night in, it’s a dish that impresses every time.
With a little preparation and the right tools, making lobster gnocchi at home becomes a rewarding experience that brings restaurant-quality dining straight to our table.
Frequently Asked Questions
What ingredients are needed to make lobster gnocchi?
You need russet potatoes, all-purpose flour, an egg, and salt for the gnocchi. For the lobster sauce, use fresh cooked lobster meat, unsalted butter, garlic, shallot, heavy cream, dry white wine, lemon zest, fresh tarragon, and seasoning. Garnishes include Parmesan cheese, fresh parsley, lemon juice, and optional butter.
How do I prepare the lobster for this recipe?
Boil live lobster for 8-10 minutes, then cool it in an ice bath. Carefully extract the meat from the claws and tail, removing shells. Use fresh lobster meat for the best flavor and texture.
What equipment do I need to make lobster gnocchi?
You’ll need a large pot for boiling, a potato ricer or masher, a mixing bowl, a fork or gnocchi board for shaping, a skillet for cooking lobster sauce, and a whisk for emulsifying the sauce.
How do I make light and fluffy gnocchi?
Bake or boil russet potatoes, then mash them smoothly. Combine with flour, an egg, and salt to form a soft, non-sticky dough. Shape into small pieces and boil until they float to ensure light, airy gnocchi.
What is the best way to cook the lobster sauce?
Sauté garlic and shallot in butter, then deglaze with dry white wine. Add heavy cream, lemon zest, fresh tarragon, and lobster meat. Simmer gently, whisking to create a smooth, rich cream sauce.
How should I serve lobster gnocchi for the best presentation?
Serve immediately in shallow bowls with lobster tail pieces arranged on top. Garnish with Parmesan cheese, chopped parsley, and a few drops of lemon juice. Adding a pat of butter enhances silkiness.
What wine pairs well with lobster gnocchi?
Sauvignon Blanc, Chardonnay, and Vermentino complement the creamy sauce and delicate gnocchi, enhancing the dish’s richness and freshness.
Can I prepare lobster gnocchi in advance?
Yes. Make the gnocchi dough up to 24 hours ahead and refrigerate. Cooked lobster can be stored up to 48 hours in an airtight container. The lobster cream sauce can be made a day ahead and gently reheated before serving.