Homemade Butter, Parisian Gnocchi, Butter Poached Lobster & Corn

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

Homemade Butter

• 4 cups 35 percent cream
• 2 cups ice

Parisian Gnocchi

• 110 grams homemade butter
• 230 ml water
• 3 whole eggs
• 50 grams grated parmesan
• 155 grams flour

Corn Puree

• 6 cobs fresh ripe corn
• 1/2 cup 35% cream
• 1/2 cup fresh buttermilk

For the Dish

• 1 whole lobster
• Puffed amaranth
• Canola Oil
• Micro basil
• Brown butter

Method:

Make the Homemade Butter

1. Place cream into a food processor and pulse until the cream clots together and separates from the buttermilk.
2. Strain the buttermilk from the butter. Place the butter into a bowl filled with ice water and squeeze it together. Form into a log and place in the fridge.

Make the Parisian Gnocchi

1. Place the water and butter in a pan with a pinch of salt and set over heat
2. until the butter has melted.
3. Remove the pan from the heat. Add the flour and cheese. Beat
4. vigorously to form a dough.
5. Once the mixture has cooled slightly, beat in the eggs. Transfer the
6. mixture to a piping bag.
7. Bring a pan of salted water to a boil. Dip sharp scissors into the hot water and snip the length of the gnocchi off, wetting the scissors between each snip.
8. Snip the end of the piping bag and pipe out the mixture, cutting the gnocchi along the way. Work in batches to not overcrowd the pan.
9. Once they float to the surface, remove using a slotted spoon and
10. transfer to either a bowl of iced water or a hot pan to crisp up if you’re
11. eating straight away. Be careful not to overcook them, or they will turn
12. mushy.
13. If eating straight away, add a knob of butter to a hot pan and allow to
14. foam. Add the gnocchi to the pan and allow to crisp up.
15. Once the gnocchi have crisped, coat them with the corn sauce, and plate.

Make the Corn Puree

1. Remove the kernels from 5 cobs of corn. Place cobs and kernels into a pot with buttermilk and cream.
2. Cook the corn until soft.
3. Remove the cobs. Place the kernels and cream/buttermilk mixture into a blender. Season with salt, add a nob of butter and blend until smooth. Add a little more cream if the mixture is too thick.

Make the Lobster

1. Remove the tail and claws and place a skewer through the tail. Blanch the tail for 2 minutes and the claws for 4 minutes.
2. Remove from water and place in an ice bath.
3. Remove lobster meat from the shells, leaving the skewer in the tail. Set aside.

Make the Brown Butter

1. Place 1/2 cup butter into a pan, melt down. Place lobster back into the pan for about 2 minutes and warm through.
2. Plate your dish and garnish with brown butter and micro basil.