THE MAIN DISH

Lobster & Blueberry Dinner

From Chef David Turin of David’s Restaurants, Portland & South Portland & Chef Paolo Laboa, Solo Italiano, Portland

Episode 1 - August 23, 2020

Gnocchi

Ingredients:

  • 2 medium to large Russet potatoes, peeled -  about 2+ pounds

  • 2 C flour – approximately – double zero is preferable

  • 1 egg

  • Dash of nutmeg

  • Sea salt some for water, some for the potato after cooking

  • A handful of Parmigiano cheese, finely grated

Instructions:
1. Cut potatoes in smallish chunks, cover with water and add a little sea salt.  Boil until tender, turn off pot and let sit another few minutes in the water before draining.
2. Drain and cool to room temp.
3. Mash potato using a ricer, hand masher or fork will do fine
4. Combine with egg, flour, nutmeg, and cheese
5. Roll into gnocchi and layout on floured board or baking sheet until ready to cook.

Blueberry basil butter

Ingredients:

  • ½ # unsalted butter, soft

  • 1 C fresh wild Maine blueberries, or Wyman’s frozen will work (thawed and drained)

  • 2 T Fresh basil, chopped

  • 1 T maple syrup. ( David likes this but Paolo – maybe not!!)

  • 1 T sea salt

Instructions:

Combine all ingredients with a fork, combine until fully blended.

Lobster with tomato and basil

Ingredients:

  • 2 Lobsters, live about 1 – 1 ¼ # each

  • Olive oil

  • 1 medium onion, diced

  • 4 cloves garlic, crushed

  • 2 -3 large ripe tomatoes, roughly chopped

  • White wine

  • Red pepper flakes

  • Fresh basil, chopped

  • Sea salt

  • Pepper

  • More olive oil and or Butter (if you want the sauce a little creamy – David likes this Paolo not so much!!)

  • Fresh Pecorino Romano, grated

Instructions:
1.Put ½ inch of water in the bottom of a pot large enough to hold the lobsters, cover the pot and bring the water to a boil
2. Steam the lobsters for 6 minutes covered over a full flame
3. Remove lobsters and dunk into cold water until cool enough to handle.  Reserve the cooking water for later.
4. In a medium sauté pan or small braiser, gently sauté the onions first then add the garlic in the olive oil until being careful not to burn the garlic.  Deglaze with some white wine then add the tomato, red pepper flakes and some of the basil
5. Break the lobsters down.  Remove the digestive track and brain from the lobster body and Place the lobster body and shells in the braising tomato sauce.  Simmer and taste…keep it going until the gnocchi is ready to cook

Put it all together

1. Thin the sauce with the lobster water as needed.

2. Drop the gnocchi into the sauce to cook

3. Place the lobster meat into the sauce for just a moment to heat

4. Serve onto places with a dash of olive oil, a shave of Romano and some fresh basil and a crack of fresh pepper

5. Serve with fresh bread and soft blueberry butter