2½teaspoonkosher salt diamond crystal, use ¾ the amount if using morton's kosher salt
2lbslobster tailsshelled
Cream Sauce
4stalksgreen onionwhite part only, sliced very thin
4large clovesgarlicminced
¼tsp crushed red pepper flakes
¼tsp dried tarragon
1teaspoonkosher saltdiamond crystal
¼cupwhite winedry like chardonnay
4cupsheavy cream
juice + zest of 1 lemon
4ozparmesan cheeseshredded (I prefer to shred my own)
Gnocchi
1lbgnocchi
2teaspoonsalt
½cupgnocchi water
Garnish
½cupfresh basilchiffonade
¼cupchivessliced thin
Instructions
Making Lobster
Cut the bottom side of the lobster shells then carefully remove the tail meat in one piece
Boil 2 tablespoon water in a large frying pan then immediately start adding butter, 1 tablespoon at a time. Whisk butter until melted between each addition. Do not boil the butter, you want it to be around 180°F
Once all the butter is melted, add the lobster tails. Cook for 2 minutes each side, covering the pan for the last 1-2 minutes. I used 4-8oz lobster tails
Remove lobster from pan and set aside to cool
Making the Sauce
Remove ¾ cup butter from the lobster pan and set aside. Add green onions, garlic, crushed red pepper, dried tarragon and salt to the frying pan then cook for 2 minutes over medium-low heat
Add white wine and reduce by half
Add heavy cream then bring to a simmer for 40 minutes, stirring occasionally
Stir in lemon juice and zest
Add parmesan cheese, whisk until smooth
Add cut lobster and gnocchi. Thin the sauce with the reserved gnocchi water if too thick
Garnish with basil and chives, serve immediately
Cooking Gnocchi
Cook gnocchi according to package directions. Add 2 teaspoon kosher salt to water before boiling the gnocchi. Drain and add to the finished pasta sauce