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serves 4
For
gnocchi:
2 russet potatoes
3 egg yolks
1/2 cup water
1 teaspoon
salt
ground white pepper to taste
1 1/2 cups flour
4 1-1/2 pounds
lobsters, steamed for 5 minutes
1 teaspoon olive oil
For sauce:
1/2 cup butter
1 cup toasted walnuts, finely chopped
rind of one
lemon, julienned
to taste salt and pepper
1 tablespoon fresh lemon
juice
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh Italian
parsley
For the gnocchi:
Peel potatoes, cut into 3/4-inch chunks,
boil until tender, drain and passed through a ricer.
Place the potatoes on
a work surface dusted with a little flour. Add the egg yolks, water and salt
and pepper to taste and mix lightly by hand. Add all but 3 tablespoons of the
flour a little at a time, kneading gently just until incorporated. The dough
should be soft but not elastic.
On a work surface, form the mass into a
log. Divide the log into smaller portions and using your hands, roll out into
1/2-inch-long pieces. Dust them well with flour. Hold a flour-dusted fork,
concave side up, in one hand. With the other hand, push a piece of dough into
the tines, making an indentation with your thumb. Then roll the dough off the
tines, making a shape like a tiny bowl with ridges on the bottom.
Flour the
fork and repeat with rest of dough. Remove lobster claws. Crack claws, and
remove the meat.
Cut lobsters in halves, rub with oil and grill on a hot
grill for 8 minutes. Pull the meat from the shells and set aside. Cook gnocchi
in boiling water for 4 to 5 minutes. Drain.
For the sauce:
Melt
butter in a large skillet. Stir in walnuts and lemon strips and cook 5 minutes.
Stir in the lobster meat and gnocchi and cook 2 minutes. Season with salt and
pepper. Add lemon juice. Remove from heat and stir the parmesan.
Divide
among 4 plates. Sprinkle with parsley. Serve.
