Maine lobster with potato gnocchi, blood orange, citrus fennel fresh basil and cerignola olives
Lobster, poached 1 1/2 lbs
Garlic 1/2 clove
Fennel 1/3 of a head
Blood orange 1 ea
Olives 6 ea
Extra virgin olive oil 4 T
Basil 8 leaves
Gnocchi
Slowly heat the olive oil in a nonstick saute pan. Add 1/2 a clove of thinly sliced garlic and lightly toast.
Next add fresh basil and shaved fennel along with your previously poached and chopped lobster meat.
Now add the potato gnocchi and quickly saute 2 minutes on high heat salt to taste.
Finish with segments of blood oranges, olives, and a teaspoon of freshly squeezed lemon and blood orange juice.
Lobster, poached 1 1/2 lbs
Garlic 1/2 clove
Fennel 1/3 of a head
Blood orange 1 ea
Olives 6 ea
Extra virgin olive oil 4 T
Basil 8 leaves
Gnocchi
Slowly heat the olive oil in a nonstick saute pan. Add 1/2 a clove of thinly sliced garlic and lightly toast.
Next add fresh basil and shaved fennel along with your previously poached and chopped lobster meat.
Now add the potato gnocchi and quickly saute 2 minutes on high heat salt to taste.
Finish with segments of blood oranges, olives, and a teaspoon of freshly squeezed lemon and blood orange juice.
