Pasta/Potato Gnocchi with Maine Lobster

By latin1

Fabulous and rich!

Ingredients

• For basil oil:
• 4 oz Chanterelle mushrooms
• 1 1/2 tbsp olive oil
• 1 tbsp minced shallot
• 1 1/4 cup heavy cream
• 4 oz Maine Lobster
• 1 0z roasted garlic puree
• Kosher salt and white pepper to taste
• 1 tbsp butter
• 4 tbsp grated Parmesan cheese
• Basil Oil (recipe follows)
• Parsley sprigs for garnish
• 3 cups basil
• 1 cup olive oil

Details

Servings 2

Preparation

Step 1

In large saute pan over medium heat, cook mushrooms in olive oil until soft, about 5 minutes. Add shallots and cook for 2-3 minutes.
Add cream, cooked gnocchi, lobster, garlic, salt and pepper; bring to boil. Reduce heat to medium; simmer until gnocchi are warmed through, 1-2 minutes.
Serve while hot, garnishing each portion with 2 tbsp Parmesan cheese and 4 tsp of basil oil.

For basil oil:
Blanch basil leaves about 2 seconds in boiling salted water; shock immediately in ice bath; squeeze out water.
In a blender, puree basiland 1/2 cup olive oil to paste; add remaining 1/2 cup olive oil.
Refrigerate overnight; strain. will hold refrigerated up to 2 weeks.