Lobster Gnocchi

I know that lobster is not found in local waters. Lobster is still a highlight of the week when I have it for a meal.

2 pounds sheep's milk ricotta, drained overnight in 2 layers cheesecloth

4 large eggs

1/3 cup grated Parmesan cheese

2 tablespoons melted butter

2 teaspoons lemon zest

1/2 teaspoon salt

1 cup all-purpose flour

4 1-pound lobsters, cooked

Butter Sauce (see Monday's recipe)

Place drained ricotta in a latge bowl. add eggs, Parmesan, melted butter, lemon zest, and salt; mix well. Using 2 tablespoons, shape dough into oval-shaped dumplings. Place flour in shallow dish and toss each dumpling in flour; shake off excess flour. Bring 2 quarts of salted water to a low simmer over medium-low heat; add dumplings, in batches, and gently simmer 3 to 5 minutes, or until set. Strain; keep warm.

Cut lobster meat into 8 equal sized pieces, keeping claw meat intact. Divide butter sauce into 4 shallow serving bowls. To each bowl, add meat from one lobster. Divide gnocchi evenly among bowls. Toss to coat. Season with salt and pepper, toss again.

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Enjoy!!!

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