Lobster Parisian Gnocchi Recipe

This lobster Parisian gnocchi recipe combines buttery homemade gnocchi, sweet corn purée, succulent lobster, and nutty brown butter into an elegant restaurant-quality dish. Featured on Bring on the Karbs, hosts Josh and Erica Karbelnik showcase how simple ingredients can be transformed through technique into a luxurious meal that celebrates both comfort food and fine dining.

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

• Place cream into a food processor and pulse until the cream clots together and separates from the buttermilk.
• 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

• Place the water and butter in a pan with a pinch of salt and set over heat
• until the butter has melted.
• Remove the pan from the heat. Add the flour and cheese. Beat
• vigorously to form a dough.
• Once the mixture has cooled slightly, beat in the eggs. Transfer the
• mixture to a piping bag.
• 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.
• 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.
• Once they float to the surface, remove using a slotted spoon and
• transfer to either a bowl of iced water or a hot pan to crisp up if you’re
• eating straight away. Be careful not to overcook them, or they will turn
• mushy.
• If eating straight away, add a knob of butter to a hot pan and allow to
• foam. Add the gnocchi to the pan and allow to crisp up.
• Once the gnocchi have crisped, coat them with the corn sauce, and plate.

Make the Corn Puree

• Remove the kernels from 5 cobs of corn. Place cobs and kernels into a pot with buttermilk and cream.
• Cook the corn until soft.
• 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

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

Make the Brown Butter

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

Serving Suggestions