TABASCO® GNOCCHI WITH BUTTER-POACHED LOBSTER, ROASTED CORN, CILANTRO AND A PEPPER JACK MORNAY SAUCE

TABASCO® Potato Gnocchi

Ingredients Weight Measure
Kosher salt, divided 6 Tbsp.
Cold water 1-1/2 gal.
Potatoes, chef's, large, peeled, cubed 1/2" 5 lbs.
Eggs, whole 5 ea.
TABASCO® brand Original Red Sauce 4 oz.
All-purpose flour 2-3 cups
Water 2-3 qts.
Butter, clarifed 4 oz.

Pepper Jack Mornay Sauce

Ingredients Weight Measure
Heavy cream 1 qt.
Butter, clarified 2 oz.
All-purpose flour 2 oz.
Pepper Jack cheese, cabot or any premium nonprocessed cheese, cubed 1/2" 2 lbs.
Kosher salt 2 Tbsp.

Roasted Corn

Ingredients Weight Measure
Bi-color corn ears, husked 12 ea.
Olive oil as needed
Kosher salt as needed
Cilantro, sprigs 12 ea.

Butter and TABASCO®–Poached Lobster

Ingredients Weight Measure
Butter, unsalted 3 lbs.
Maine lobster, claws, raw, in shell 12 ea.
TABASCO® brand Original Red Sauce 4 oz.

Method

  1. To prepare TABASCO® Potato Gnocchi, add 2 Tbsp. kosher salt to 1-1/2 gal. cold water in a large pot. Add the potatoes and bring to a boil.
  2. When potatoes are fork tender, remove and drain in a colander. Set potatoes in a stainless steel bowl and mash. Preferable tools include a potato ricer or food mill. If using a traditional masher, be careful not to overwork the potato.
  3. Once mashed potatoes are cooled, add eggs, 2 Tbsp. salt and TABASCO® Sauce. Mix thoroughly.
  4. Once incorporated, coat your hands with flour and slowly add flour to the potato mixture, kneading the dough mixture with your hands as you go. Make sure the dough remains moist but forms a noticeable dough.
  5. Bring 2-3 qts. of water with 2 Tbsp. salt to a boil and reduce to a simmer. Form the gnocchi dough into little oval balls about 3/4" in length and 1/2" in width and drop in the water. Make sure the water is not at a full boil because the bubbles will break the gnocchi apart.
  6. The gnocchi will fall to the bottom of the pot. When they rise, remove them from the top with a slotted spoon and set them on a wax-paper-covered sheet pan, making sure they do not touch each other.
  7. To prepare the Butter and TABASCO®–Poached Lobster, place butter in a medium saucepan. Melt the butter over a medium-low heat.
  8. Add the lobster claws to the pan. Once they turn red, let them stay in the butter for an additional minute. Remove from pan and reserve the butter.
  9. With a pair of kitchen scissors, cut the claw lengthwise along the front and back. Remove the meat in a whole piece, making sure that the cartilage has been removed.
  10. Add the TABASCO® Sauce to the reserved butter. Bring back to a low simmer over medium heat.
  11. Place par-cooked lobster in butter-TABASCO® mixture and leave for 2-4 minutes or until cooked. Remove the lobster and reserve.
  12. To prepare the Pepper Jack Mornay Sauce, bring the cream to a slight boil in a medium-sized saucepan. Make a roux in a small sauté pan by mixing the clarified butter and flour over medium heat until fully combined. Add to the heated cream and slowly bring to a boil and then reduce to a simmer, making sure to stir constantly so as not to burn the bottom.
  13. Once the sauce has picked up a little bit of consistency, slowly add in the cheese, stirring constantly. Use immediately after all the cheese is melted into cream. Take care not to cook too long or the cheese will break, ruining the sauce.
  14. Strain through a fine mesh strainer (chinoise).
  15. Season with salt and serve immediately.
  16. To prepare the Roasted Corn, lightly coat the corn ears with oil and sprinkle with salt.
  17. Place on a preheated medium-hot outdoor grill.
  18. Make sure to move corn around on grates until all sides are browned and roasted.
  19. Remove and cut kernels off the cobs carefully, running the knife blade behind the kernels on the vertical-standing cobs. Serve warm.
  20. To bring the dish together, place the melted butter-TABASCO® mixture over a low heat. Place lobster claws in mixture just to warm.
  21. While lobster is cooking, sauté 1/4 of all of the gnocchi in a separate sauté pan with 1 oz. clarified butter for each batch. When gnocchi have browned on all sides, remove from heat but keep in saute pan.
  22. Immediately ladle 4 oz. of sauce over the batch in the pan. Toss gnocchi in sauce, coating evenly.
  23. Place a ring mold in the center of the plate. Spoon 1/3 of this batch of gnocchi into the mold, pressing down delicately but fimly so that the gnocchi will stay once the ring mold has been removed.
  24. Once the ring has been removed, spoon 1 oz. more of the sauce over the gnocchi. Remove the lobster from the saucepan and place a single claw on top of the gnocchi tower.
  25. Sprinkle roasted corn around the tower and place a cilantro sprig on top. Serve immediately.

Yield: 12-14 servings