Wild lobster with gnocchi and brassica texture

0

Are you up for a cooking challenge? This wild lobster recipe is a piquant dish that will put your culinary skills to the test.

This is the signature dish of Executive Chef, Philippe Farineau at Ashford Castle, a hotel in Ireland. It is loved by guests and staff alike. Serve the wild lobster with Atlantic seaweed, brassica texture and Harenga caviar for an elegant dining experience.

This recipe includes a few tricks of the trade which you may enjoy to try out if you love trying new recipes. To cook the wild lobster, you first need to prepare court bouillon. This is basically 5 litres of water with salt lemon and orange zest, star anises, thyme, bay leaves, onion and 10 peppercorn. The wild lobster is then cooked in this mixture until it is soft, succulent and infused with appetising flavours.

Enjoy this unique adventure in your kitchen. If you have tried this recipe, let us know!

Wild lobster with gnocchi and brassica texture recipe

5 from 1 vote

Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Moderate to Difficult

Prep time

1

hour 

Cooking time

1

hour 

30

minutes

Total time

2

hours 

30

minutes

Ingredients

  • ¾ kg baker potatoes, scrubbed

  • 1 cup (or more) plain flour

  • 1 large egg yolk, beaten

  • 1 teaspoon sea salt

  • large pinch of freshly grated nutmeg

  • 1 tablespoon olive oil

  • 3 tablespoons fresh chopped seaweed (sea lettuce/pepper dillisk/nori) or dried seaweed

  • potato ricer or food mill

  • 1 large broccolini

  • 600 g lobster

  • purple broccoli

  • Cavolo Nero (a type of kale)

  • kale

  • zest of 1 lemon

  • zest of 1 orange

  • 2 star anises

  • thyme

  • 2 bay leaves

Method

  • Gnocchi
  • Preheat the oven to 205°C.
  • Pierce the potatoes in several places and bake until soft, about 1 hour. Cool slightly and cut potatoes in half.
  • Working in batches, scoop the hot flesh of the potatoes into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature. 
  • Line a large baking sheet with parchment paper. Transfer the potatoes into a large bowl. Add 1 cup flour; toss to coat. Form a well in the centre of the potato mixture.
  • Add the egg yolk, sea salt, and nutmeg; stir with a fork until the mixture is evenly moistened (mixture will look shaggy).
  • Turn the mixture out onto a lightly floured work surface. Knead until the dough comes together, sprinkling dough with flour very lightly only if the dough is very sticky.
  • Form the dough into a ball and divide it into 4 pieces. Roll each piece between your hands and work the surface into a 2 cm-thick rope. Cut each rope into 2 cm pieces.
  • Place the gnocchi on a prepared baking sheet. 
  • Working in batches, cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface of the water.
  • Continue to simmer the gnocchi until cooked through and tender, stirring occasionally about 4 minutes. Using a slotted spoon, carefully transfer the gnocchi to a bowl.
  • Drizzle the gnocchi with olive oil and toss to coat.
  • The gnocchi can be made up to 2 days ahead. Cover and refrigerate. 
  • Brassica Texture
  • Use about 1 large full broccolini, cut the head and keep the small leaves and the stem.
  • Cook the green broccoli head for about 2 minutes in a large pot of boiling salted water. Then refresh the cooked broccoli in an ice bath to keep the nice green colour.
  • Drain the water and with a hand blender mash the broccolini.
  • Peel the stem of the green broccolini until all the fibre is gone and cook it in boiling water. 
  • For the purple broccoli, just cook for about 30 seconds, the same as the kale.
  • Lobster
  • For the lobster, prepare a court bouillon (5 litres of water with 200 g salt,1 lemon zest, 1 orange zest, 2 star anises, thyme, 2 bay leaves, ½ onion and 10 g peppercorn).
  • Leave the court bouillon to boil for about 10 minutes then add the lobster.
  • For a lobster of 600 g, you will need to cook it for about 6 minutes or you can also add the lobster to the court bouillon and remove the pot from the stove and leave the lobster to cool down in the court bouillon.
  • When the lobster is cooked, remove the shell.
  • You can make a lovely bisque (creamy lobster sauce with a tomato base) with the shell.
  • For the seaweed, the following works really well: sea purslane, samphire, sea fennel, sea radish and especially the truffle of the sea (pepper dillisk).

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

{“@context”:”https://schema.org”,”@type”:”Recipe”,”name”:”Wild lobster with gnocchi and brassica texture recipe”,”image”:[“https://www.thesouthafrican.com/wp-content/uploads/2021/06/wild-lobster.jpg”,”https://www.thesouthafrican.com/wp-content/uploads/2021/06/wild-lobster-500×500.jpg”,”https://www.thesouthafrican.com/wp-content/uploads/2021/06/wild-lobster-500×375.jpg”,”https://www.thesouthafrican.com/wp-content/uploads/2021/06/wild-lobster-480×270.jpg”],”description”:””,”keywords”:[“Recipes”,”wild lobster”,”gnocchi”,”brassica texture”,”Red Carnation Hotel Collection”],”author”:{“@type”:”Person”,”name”:”Dirnise Britz”},”datePublished”:”2021-06-21T20:15:56+02:00″,”prepTime”:”PT1H”,”cookTime”:”PT1H30M”,”totalTime”:”PT2H30M”,”recipeCategory”:[“Main”],”recipeCuisine”:[“Global”],”recipeYield”:””,”nutrition”:{“@type”:”NutritionInformation”},”recipeIngredient”:[“u00be kg baker potatoes, scrubbed”,”1 cup (or more) plain flour”,”1 large egg yolk, beaten”,”1 teaspoon sea salt”,”large pinch of freshly grated nutmeg”,”1 tablespoon olive oil”,”3 tablespoons fresh chopped seaweed (sea lettuce/pepper dillisk/nori) or dried seaweed”,”potato ricer or food mill”,”1 large broccolini”,”600 g lobster”,”purple broccoli”,”Cavolo Nero (a type of kale)”,”kale”,”zest of 1 lemon”,”zest of 1 orange”,”2 star anises”,”thyme”,”2 bay leaves”],”recipeInstructions”:[{“@type”:”HowToSection”,”name”:”Gnocchi”,”itemListElement”:[{“@type”:”HowToStep”,”name”:”Preheat the oven to 205u00b0C.”,”text”:”Preheat the oven to 205u00b0C.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-1610696865725483″,”image”:””},{“@type”:”HowToStep”,”name”:”Pierce the potatoes in several places and bake until soft, about 1 hour. Cool slightly and cut potatoes in half.”,”text”:”Pierce the potatoes in several places and bake until soft, about 1 hour. Cool slightly and cut potatoes in half.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242975084801766″,”image”:””},{“@type”:”HowToStep”,”name”:”Working in batches, scoop the hot flesh of the potatoes into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.u00a0″,”text”:”Working in batches, scoop the hot flesh of the potatoes into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.u00a0″,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242975422602073″,”image”:””},{“@type”:”HowToStep”,”name”:”Line a large baking sheet with parchment paper. Transfer the potatoes into a large bowl. Add 1 cup flour; toss to coat. Form a well in the centre of the potato mixture.”,”text”:”Line a large baking sheet with parchment paper. Transfer the potatoes into a large bowl. Add 1 cup flour; toss to coat. Form a well in the centre of the potato mixture.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242976182672383″,”image”:””},{“@type”:”HowToStep”,”name”:”Add the egg yolk, sea salt, and nutmeg; stir with a fork until the mixture is evenly moistened (mixture will look shaggy).”,”text”:”Add the egg yolk, sea salt, and nutmeg; stir with a fork until the mixture is evenly moistened (mixture will look shaggy).”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242976524262666″,”image”:””},{“@type”:”HowToStep”,”name”:”Turn the mixture out onto a lightly floured work surface. Knead until the dough comes together, sprinkling dough with flour very lightly only if the dough is very sticky.”,”text”:”Turn the mixture out onto a lightly floured work surface. Knead until the dough comes together, sprinkling dough with flour very lightly only if the dough is very sticky.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242976686582882″,”image”:””},{“@type”:”HowToStep”,”name”:”Form the dough into a ball and divide it into 4 pieces. Roll each piece between your hands and work the surface into a 2 cm-thick rope. Cut each rope into 2 cm pieces.”,”text”:”Form the dough into a ball and divide it into 4 pieces. Roll each piece between your hands and work the surface into a 2 cm-thick rope. Cut each rope into 2 cm pieces.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242976901463102″,”image”:””},{“@type”:”HowToStep”,”name”:”Place the gnocchi on a prepared baking sheet.u00a0″,”text”:”Place the gnocchi on a prepared baking sheet.u00a0″,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242977389773393″,”image”:””},{“@type”:”HowToStep”,”name”:”Working in batches, cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface of the water.”,”text”:”Working in batches, cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface of the water.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242978302193794″,”image”:””},{“@type”:”HowToStep”,”name”:”Continue to simmer the gnocchi until cooked through and tender, stirring occasionally about 4 minutes. Using a slotted spoon, carefully transfer the gnocchi to a bowl.”,”text”:”Continue to simmer the gnocchi until cooked through and tender, stirring occasionally about 4 minutes. Using a slotted spoon, carefully transfer the gnocchi to a bowl.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242978532444052″,”image”:””},{“@type”:”HowToStep”,”name”:”Drizzle the gnocchi with olive oil and toss to coat.”,”text”:”Drizzle the gnocchi with olive oil and toss to coat.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242978868774251″,”image”:””},{“@type”:”HowToStep”,”name”:”The gnocchi can be made up to 2 days ahead. Cover and refrigerate.u00a0″,”text”:”The gnocchi can be made up to 2 days ahead. Cover and refrigerate.u00a0″,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242978973524405″,”image”:””}]},{“@type”:”HowToSection”,”name”:”Brassica Texture”,”itemListElement”:[{“@type”:”HowToStep”,”name”:”Use about 1 large full broccolini, cut the head and keep the small leaves and the stem.”,”text”:”Use about 1 large full broccolini, cut the head and keep the small leaves and the stem.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242979752554501″,”image”:””},{“@type”:”HowToStep”,”name”:”Cook the green broccoli head for about 2 minutes in a large pot of boiling salted water. Then refresh the cooked broccoli in an ice bath to keep the nice green colour.”,”text”:”Cook the green broccoli head for about 2 minutes in a large pot of boiling salted water. Then refresh the cooked broccoli in an ice bath to keep the nice green colour.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242979852084600″,”image”:””},{“@type”:”HowToStep”,”name”:”Drain the water and with a hand blender mash the broccolini.”,”text”:”Drain the water and with a hand blender mash the broccolini.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242980024984683″,”image”:””},{“@type”:”HowToStep”,”name”:”Peel the stem of the green broccolini until all the fibre is gone and cook it in boiling water.u00a0″,”text”:”Peel the stem of the green broccolini until all the fibre is gone and cook it in boiling water.u00a0″,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242980116744762″,”image”:””},{“@type”:”HowToStep”,”name”:”For the purple broccoli, just cook for about 30 seconds, the same as the kale.”,”text”:”For the purple broccoli, just cook for about 30 seconds, the same as the kale.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242980210624841″,”image”:””}]},{“@type”:”HowToSection”,”name”:”Lobster”,”itemListElement”:[{“@type”:”HowToStep”,”name”:”u200bFor the lobster, prepare a court bouillon (5 litres of water with 200 g salt,1 lemon zest, 1 orange zest, 2 star anises, thyme, 2 bay leaves, u00bd onion and 10 g peppercorn).”,”text”:”u200bFor the lobster, prepare a court bouillon (5 litres of water with 200 g salt,1 lemon zest, 1 orange zest, 2 star anises, thyme, 2 bay leaves, u00bd onion and 10 g peppercorn).”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242980865275003″,”image”:””},{“@type”:”HowToStep”,”name”:”Leave the court bouillon to boil for about 10 minutes then add the lobster.”,”text”:”Leave the court bouillon to boil for about 10 minutes then add the lobster.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242981131905154″,”image”:””},{“@type”:”HowToStep”,”name”:”For a lobster of 600 g, you will need to cook it for about 6 minutes or you can also add the lobster to the court bouillon and remove the pot from the stove and leave the lobster to cool down in the court bouillon.”,”text”:”For a lobster of 600 g, you will need to cook it for about 6 minutes or you can also add the lobster to the court bouillon and remove the pot from the stove and leave the lobster to cool down in the court bouillon.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242981214865225″,”image”:””},{“@type”:”HowToStep”,”name”:”When the lobster is cooked, remove the shell.”,”text”:”When the lobster is cooked, remove the shell.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242981256325281″,”image”:””},{“@type”:”HowToStep”,”name”:”You can make a lovely bisque (creamy lobster sauce with a tomato base) with the shell.”,”text”:”You can make a lovely bisque (creamy lobster sauce with a tomato base) with the shell.”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242981613675560″,”image”:””},{“@type”:”HowToStep”,”name”:”For the seaweed, the following works really well: sea purslane, samphire, sea fennel, sea radish and especially the truffle of the sea (pepper dillisk).”,”text”:”For the seaweed, the following works really well: sea purslane, samphire, sea fennel, sea radish and especially the truffle of the sea (pepper dillisk).”,”url”:”https://www.thesouthafrican.com/food/recipes/wild-lobster-with-gnocchi-and-brassica-texture/#wpzoom-rcb-direction-step-16242981788795675″,”image”:””}]}],”aggregateRating”:{“@type”:”AggregateRating”,”ratingValue”:”5.0″,”reviewCount”:1}}

.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-default .recipe-card-image .wpzoom-recipe-card-print-link .btn-print-link { background-color: #222222; } .wp-block-wpzoom-recipe-card-block-recipe-card.is-style-default .details-items .detail-item .detail-item-icon { color: #222222; } .wp-block-wpzoom-recipe-card-block-recipe-card.is-style-default .recipe-card-notes .recipe-card-notes-list>li::before { background-color: #222222; }

For more elegant dishes and ideas to prepare for your family and friends, head over to our recipe page. We have so many options for you to try out.

Love potjiekos? We are currently running the ultimate potjieskos recipe competition. If you have a potjiekos recipe to share, enter our ultimate potjiekos cookoff competition here and stand a chance to win R1000! Also, each recipe published as part of this competition will receive R100.

Or, if you would like to submit any other recipe for publication, please complete our recipe form here.

Choose your Reaction!
Leave a Comment

Your email address will not be published.

Latest Posts
error: