1 bottle of champagne, less a glass or two for drinking
1 tbs fresh thyme leaves, stems removed
2 tbs butter (preferable unsalted)
1 tbs extra virgin olive oil
1 tps cracked black pepper
¼ lb prosciutto, thinly sliced
½ cup shaved parmesan
1 Cup fresh parsley, loosely packed
2/3 cup extra virgin olive oil
Champagne Poached Lobster: In a large stockpot over high heat, add champagne and cover. Once champagne comes to a boil, add the lobster and cover Let lobster steam for 10 to 14 minutes, until bright red. Once the lobster cools, pick all meat trying to keep the tails and claws whole if possible, slice claws in half and tail into quarters. Note: This amount of champagne can be used for up to 4 lobsters at a time and reused if cooking multiple batches.
Prosciutto: Place a single layer of prosciutto slices on a baking sheet Set oven to low broil Place baking sheet on a lower rack, turning prosciutto once or twice until slices are crispy. Note: Watch the prosciutto carefully as it can burn quickly. Set aside.
Pan seared gnocchi: Preheat oven to 200degrees Heat ¼ Cup of olive oil in a large sauté pan Add a single layer of frozen gnocchi to the pan, be sure not to crowd as they will stick to each other. Once they turn golden brown, turn gnocchi with tongs and brown the other side. Remove gnocchi from pan and keep warm in the oven while cooking additional batches.
Mushrooms: Heat 2 tbs unsalted butter and 1 tbs Extra Virgin Olive Oil in a large sautee pan over medium/high heat. Add mushrooms, salt & pepper and sautee until done. Add fresh thyme and toss together. To add even more flavor, especially if serving this dish for dinner, add any of the seasonings offered by Cellardoor Winery, located in Lincolnville Maine.
Sunnyside Egg: Set oven to high broil and move rack to second-to-highest level Add water to a medium size nonstick sauté pan to a depth of ½ inch and heat over high heat Once water begins to simmer, carefully add 4 eggs and let poach for a minute (water should not cover egg yolks) Place pan under broiler, keeping door open slightly and handle out of oven, cook eggs 2 to 3 minutes until whites are set, yolk should still be bright yellow and runny.
Lobster: Reheat lobster meat in a small amount of champagne heated in a saucepan or by adding to the cooked mushroom mixture.
Assembly: In each of 4 warm serving bowls, place ¼ of the the gnocchi, 8 – 10 pieces. Add mushrooms. Add lobster meat, divided evenly. Add crispy prosciutto, crumbling into large pieces Top with sunny side egg. Garnish with shaved Parmesan cheese, a drizzle of parsley oil and edible flowers before serving.
Advanced Preparation: The Gnocchi should be made in advance (and will keep for weeks) as it needs to be frozen when cooking begins. The lobster and parsley oil can also be prepared in advance, both will keep for a few days in the refrigerator.
Homemade Gnocchi: Pierce the potatoes several times and bake at 400 degrees for about 1 hour, until cooked through. Once the potatoes have cooled enough to handle, remove the skins. Rice the potatoes into a large bowl using a fine setting. It is easier to rice the potatoes while they are still warm.
Add egg yolks and salt, mix gently, keeping potatoes as fluffy as possible. Add half of the flour, gently mix Turn the potatoes out onto a lightly floured work surface. Using a bench scrapper, and your hands, gently incorporate enough flour to form dough. The trick is to add enough flour so the dough is not sticky, but no more than necessary. Cut the dough ball into 3 or 4 portions. Roll out each portion to make an even cylinder about ½ inch in diameter. Using a sharp knife, cut the cylinders into 1 inch sections. Place the gnocchi in a single layer on a lined baking sheet, careful not to have them touch, and place in the freezer for several hours. Once completely frozen transfer the gnocchi in a sealed bag with as little air as possible. Gnocchi will keep in the freezer for several weeks.