Maine Lobster Lemon Gnocchi Brown Butter And A Summer Salad Recipes

MASCARPONE AND LEMON GNOCCHI WITH BUTTER THYME SAUCE

Steps:

• For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough.
• Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.
• Bring a large saucepan of salted water to a simmer.
• For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside.
• Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat.
• Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
• Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
• Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
• Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
• Fill buns with lobster.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD

Steps:

• For the Mango Butter: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.
• Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Yield: 8 servings For the Lobster: Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter. Yield: 8 servings For the Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts.

MEYER LEMON GNOCCHI

Steps:

• Cover the potatoes in a medium sauce pan and bring them to a boil. Reduce heat and simmer over medium heat, until potatoes are tender (about 8 minutes). Drain potatoes and return them to the pan- shaking over medium heat until dry.
• Use a large rimmed baking sheet and rice the hot potatoes in an even layer.
• In a small bowl whisk the egg yolks, lemon zest, 1 teaspoon olive oil and the salt and pour over the potatoes.
• Sprinkle the flour over the potatoes and stir GENTLY until a dough forms (be careful not to overwork the dough!).
• Carefully roll the dough into four 1/2 inch thick ropes. Using a sharp knife, cut each rope into 1/2 inch pieces. Using a fork, roll each piece along the tines to make ridges in the gnocchi.
• Transfer the gnocchi to the baking sheet, cover with plastic wrap and refrigerate.
• Bring the chicken broth to a simmer in a small sauce pan. Remove from the heat and whisk in the 1 stick of butter- a few pieces at a time- until the sauce is creamy. (Warm the sauce on low heat if necessary). Stir in the lemon juice and season with salt.
• Cook the gnocchi in a large pot of boiling salted water- until they rise to the surface, then cook them for 1 minute longer.
• Gently drain the gnocchi, toss with the remaining 2 tablespoons of olive oil and transfer to a baking sheet until cool.
• Melt 1 tablespoon of the butter in a large nonstick skillet. Add half the gnocchi and cook in a single layer over high heat until golden brown- about 2 minutes. Transfer to a large bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
• Reheat the sauce and pour it over the gnocchi and fold gently with a rubber spatula. Garnish with the chives.
• Enjoy!

ROAST MAINE LOBSTER WITH BOURBON AND BROWN BUTTER

Steps:

• Preheat the oven to 450 degrees.
• Split the lobsters lengthwise. Discard the sac in the head, leaving the tomalley, and slightly crack the claws. Season the 4 lobster halves with salt and pepper.
• Heat an ovenproof saute or baking pan over high heat on the stove, until the pan is very hot. Add the olive oil. Place the lobster halves in the hot pan, shell side down, and cook until the shells turn red, about 2 minutes.
• Remove the pan from the heat and sprinkle the bourbon over the lobsters. Spread 4 tablespoons of the butter evenly over the exposed lobster meat in the tails and put a little in the head cavities. Place the pan in the oven and roast until the tail meat is white and no longer translucent, about 10 to 12 minutes. Do not overcook. Remove and place the 4 lobster halves on 2 plates.
• Return the pan to the stove and heat over high heat. Add the remaining butter and the shallots. Stir well, scraping up the caramelized lobster juices in the pan. Cook until the shallots are soft and the butter turns brown. Add the parsley and the lemon juice, stir well and remove immediately. Pour the sauce over the lobster and serve.