Recipe: Lobster With Tasso

Chef Wilfred Beriau

Gnocchi or Spaetzle

Yield 8

  • 4 each – 1¼ # Maine Lobster (preferably hard shell) blanched  shucked
  • Potato Gnocchi or Spaetzle
  • Peeled cherry tomatoes or diced concassee – 1 1/2  cups
  • Small diced tasso –  ½  cup
  • Baby spinach – 1 lb + –
  • Parsley, Italian – 2 tbsp
  • Vermouth – 1/8 cup + –
  • Zucchini/summer squash balls or tourné for garnish, blanched
  • Lobster stock – as needed
  • Leeks, sliced – ½ cup
  1. To assemble, in a flat bottom sauté pan, heat olive oil and sauté the leeks till golden brown
  2. Add the and tasso, and once rendered deglaze pan with dry vermouth.
  3. Add blanched vegetables, sauté briefly, season and add  spinach and then the liquid.(stock)
  4. Simmer the stock, then mill in the Spaetzle recipe, bring to one boil, add the lobster in larger pieces, cook 2 minutes very gently.

For the Blanching of the Lobster: Measure enough water to cover the lobsters completely, bring it to a boil with salt and vinegar, place the lobster in pot, cook 2 minutes, then plunge into ice water till ready to shuck.  Pick from shell while still warm, dice and use immediately or chill very quickly. You should use this in 1 or 2 days.

If you prefer to use gnocchi:

  • Gnocchi
  • 5 baking potatoes
  • 2 egg yolks
  • 1 whole egg
  • All Purpose flour – 1 cup + –

Yield  10 portions,  more for appetizers or soup garnish

  1. Wash then rub potatoes with olive oil/duck fat and salt and pepper and bake Potatoes for 1 hour at 350.
  2. Remove from oven and spit lengthwise and let cool 10 minutes, then, while still warm “rice” the Potatoes.
  3. Form a well in the potatoes and cut in the flour using a bench scraper, only adding enough flour so that the dough is not sticky.  Do not over work the dough either – this will result in tough gnocchi.
  4. Bring 1 gallon of salted water to a simmer.
  5. Form the gnocchi into desired size (not too big).
  6. Blanch in the water, when they float they are done.

OR

Spaetzle One

  • 1 ½ cups – AP flour
  • ¼ tsp – Salt
  • ¼ tsp – nutmeg
  • 2 – eggs beaten
  • ½ cup – milk
  • 1 t – selected, chopped herbs

Spaetzle Two

  • 2 cups – AP flour
  • 1 tsp – salt
  • 2 – eggs
  • ¾ cups – milk
  • 1 t – selected chopped herbs

Spaetzle 3 – with lobster coral, which is very conducive to this recipe

  • 2 1/2 cups – AP flour
  • ½ t – salt
  • 2 – eggs
  • ½ cup – milk
  • ½ cup – water
  • 1 t – selected chopped herbs
  • Lobster coral, minced
  1. Mix dry ingredients.
  2. Add eggs, coral  and milk together.  Stir into flour, do not over mix.

Add this before you add lobster

  1. Mill over boiling liquid, when they are floating, they are done.
  2. Spaetzle can be milled right into the ragout or done separately and added later.