If you have ever tried our Lobster Gnocchi, you will know it’s an amazing creation by Chef Patrick MacIsaac. Watch as he and The Kilted Chef make it at home.
Lobster Gnocchi with Glen Breton Whisky
Recipe by Chef Patrick MacIsaac, Glenora Distillery
Chef Patrick’s Smoked Tomato Sauce
20 halved Roma tomatoes that have been smoked for 45 min....(use tinned and liquid smoke if not possible.)
6 whole cloves garlic
1/4 cup chopped parsley
1/2 cup fresh basil
3 sliced shallots
2 tbs fresh oregano
1 tbs fresh tarragon
1 cup diced carrots
1 cup diced celery
2 cups diced onions
1 bay leaf
Keep tomatoes to one side.
In a decent size stock pot sweat all ingredients including bay leaf in some olive oil. cook till tender and light brown..deglaze with half cup of white wine...reduce by half..add tomatoes and cook reduce on med heat .puree with hand blender and strain thru med sized sieve salt and pepper to taste.
GNOCCHI
3 large boiled potato..russet Burbank works good.
1 egg 1 yolk
salt and pepper
1 tbs fresh chopped parsley
1 tbs fresh chopped chives
flour
Ya gotta rice your potatoes! Take cool riced potatoes ...mix eggs herbs salt and pepper together by hand add flour untill its a bit dryer than biscuit dough.
Roll out a snake of the dough and cut about 1/2 inch long and place into boiling salted water allow to float for a minute. Remove from water and place on a oiled pan to cool.
And a saute pan nice and hot add olive oil 4 oz of lobster, little bit of green onions, 2 oz Glenn Breton whisky, then 4 oz ladle of the tomato sauce finish with grated Parmesan cheese cook for a few minutes toss in 4 oz of gnocchi garnish with Parmesan cheese and a bit of pancetta.