Recipes

Galatoire's Bistro: lobster gnocchi with cheese

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Posted: Jul 9, 2014 5:02 PM by Chef Kelley McCann/AE Stevenson
Updated: Jul 9, 2014 5:20 PM
Source: WBRZ

  Rating: 0.0 (0 votes)

Topics: gnocchi, lobster, galatoire's, kelley mccann

BATON ROUGE - Executive Chef Kelley McCann of Galatoire's Bistro on Perkins Road stopped by the studio on Wednesday to show off how to make an elegant spin on a comfort food classic with the restaurant's lobster gnocchi with cheese.

Ingredients

  • 3 1 3/4-pound live lobsters
  • 3 tablespoons olive oil
  • 1/4 cup tomato paste
  • 2 large plum tomatoes, chopped
  • 1/3 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, sliced
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 fresh Italian parsley sprigs
  • 6 cups whipping cream
  • 1 1/2 pounds fettuccine or linguine
Preparation
Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Chef Kelley McCann frequents the set of WBRZ News 2 at 4 as he comes by to prepare the latest offerings from the menu at Galatoire's Bistro.

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