Le Bernardin's Luxe Lobster at Home: Butter-Poached with Truffled Gnocchi

Instructions

1. 1

   **Prepare Lobster**: If frozen, thaw lobster tails in the refrigerator overnight or under cold running water for 30-60 minutes. Using kitchen shears, cut along the top of each lobster tail shell, from the wide end down to the fan. Carefully crack open the shell and remove the raw lobster meat in one piece. Discard the shell. Pat the lobster meat very dry with paper towels. Cut each tail into 3-4 medallions.

2. 2

   **Start the "Shellfish Reduction" Sauce**: Heat 1 tbsp olive oil in a small saucepan over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   **Build the Sauce**: Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3-5 minutes. Add the fish stock (and optional tomato paste). Bring to a gentle simmer and reduce by about one-third, until slightly thickened and concentrated in flavor, about 10-15 minutes.

4. 4

   **Cook Gnocchi**: While the sauce is reducing, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Drain well.

5. 5

   **Sear Gnocchi**: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium-high heat. Add the cooked gnocchi in a single layer (work in batches if necessary to avoid overcrowding). Cook, stirring occasionally, until the gnocchi are golden brown and slightly crispy on several sides, about 5-7 minutes. Keep warm.

6. 6

   **Finish the Sauce**: Remove the sauce from the heat. If using, stir in the heavy cream. Whisk in the cold butter, one cube at a time, until it's fully incorporated and the sauce is glossy and emulsified. Stir in 1 tsp truffle oil. Taste and season with salt and freshly ground black pepper as needed. Add more truffle oil if desired. Keep warm over very low heat, do not boil.

7. 7

   **Butter Poach Lobster**: In a separate medium saucepan, combine 1 stick (1/2 cup) of unsalted butter and 1/4 cup water or fish stock. Heat over low-medium heat until the butter is melted and simmering gently. Add the lobster medallions to the butter bath. Poach gently, turning once, until the lobster is opaque and just cooked through, about 3-5 minutes depending on thickness. Be careful not to overcook, or it will become tough.

8. 8

   **Assemble and Serve**: Divide the seared gnocchi among two warm serving plates. Arrange the butter-poached lobster medallions on top of the gnocchi. Spoon a generous amount of the warm truffle-infused shellfish sauce around and over the lobster and gnocchi. Garnish with fresh chopped chives or parsley. Serve immediately.