Dennis Prescott

Lobster & Christmas, I love you both.

For some strange (and delicious) reason, lobster and Christmas just seem to be best friends for a lot of folks. Being a Maritimer, I have the good fortune of having access to the most succulent of crustaceans year round, at a fraction of the cost, and from basically our backyard. So, unintentionally, I take for granted that lobster is a total treat and special occasion dish for basically everyone else in the world who doesn’t live in the Maritimers or Maine. And well it should be, it’s a delicious delicacy.

In a previous life I worked in the transportation industry for a time, and learned that plane loads of lobster were shipped overseas at Christmas time. PLANE LOADS. Apparently, it’s a deal all of the place. And I’m all about it. This proud Atlantic Canadian can’t get enough of the idea that people all around the world are chowing down on our pride & joy with friends & family around the holiday table.

In our family we eat lobster a few times over the holiday season, both as is (with a bucket of buttah), or in a rich, delicious chowder. This is kinda of cross of those two.

Here’s a little doozy of a comfort food dish. Fantastic for a special dinner. Bottle of white & a little lobstah = perfect. Date night magic recipe time.

*Note! This recipes serves 2 hungry people. For four, just double up on everything and you’re good to go.*

Lobster Gnocchi with Garlic Cream Sauce

Serves 2

For the garlic cream sauce;

2 tablespoons butter

2 tablespoons flour

6 garlic cloves, grated

1 tablespoon lemon zest

2 cups heavy (whipping) cream

2 tablespoons fresh squeezed lemon juice

½ cup parmesan cheese, grated

Salt & pepper

For the gnocchi;

Your fav recipe (like this one here). You want about 400 grams.

To build;

1 x 1 1/2lb lobster, uncooked

1 tablespoon dill leaves, picked

½ cup mizuna (or arugula)

How?!

First, get your gnocchi rocking.

Bring a large stock pot of salted water to a boil. When boiling, carefully (and quickly) add the lobster to the pot and cook until bright red (8 – 10 minutes). Be brave, you can do it! Transfer to a rack to cool.

Bring a salted pot of water to a boil, and drop in your prepared gnocchi. Cook until they rise to the top of the water and when floating, drain (about 1 1/2 minutes). Toss in a little olive oil and set aside.

Heat a saucepan over medium heat, and melt your butter. When melted, stir in the flour and cook for 1 minute, until the flour is bubbly and frothing. Add the grated garlic cloves and cook 45 seconds longer. Pour in the cream, lemon zest, and lemon juice, and bring to a simmer. Simmer for 5 minutes, until reduced and slightly thickened. Season with salt and pepper to taste.

While the sauce is simmering, crack open the lobster and remove the flesh from the tail, claws, and everywhere else you can get into. Try and keep the tail & claws whole (no worries if you don’t), and dice up the claws and other delicious bits into chunks.

Toss gnocchi together with the sauce, and portion out into 2 dishes. Top with lobster, and sprinkle over greens and fresh dill. Crack some black pepper overtop and serve immediately.

Eat Delicious.