Potato Dumplings and Lobster in Sherry Tarragon Sauce
Instructions:
- Potato Dumplings
- 1 1/2 lbs. yellow-flesh potato, skin on
- 1/2 cup fl our
- 2 eggs
- 2 egg yolks
- 1/2 tsp. salt
- 1 tsp. white pepper
- 1/2 tsp. nutmeg
- 1/2 cup potato starch
- 1/2 cup extra fl our for dredging
- Lobster in Sherry Tarragon Sauce
- 1/2 cup olive oil
- 4 medium vine-ripened tomatoes, coarsely chopped
- salt and pepper
- 1 tbsp. sugar
- 1/2 cup basil, sliced
- 1/2 cup oregano, sliced
- 3 tbsp. orange juice, or the juice from 1 orange
- 2 tsp. orange zest, or the zest from 1 orange
- 12 oz. lobster meat
- 4 oz. sherry
- 1 cup whipping cream
- 1/4 cup tarragon, leaves only, sliced
- 1/4 cup chives, sliced
- Potato Dumplings
- In a medium pot of salted water, cook the potatoes, skin on, until tender when poked with a fork. Drain very well.
- While still warm, peel the potatoes and press through a ricer. Place riced potato in a bowl and quickly fold in the fl our, eggs, egg yolks, salt, pepper, nutmeg, and potato starch.
- Portion the dumplings using a mini ice cream scoop or a tablespoon. Roll them into balls between the palms of your hands, then roll them in fl our. Set on a tray lined with parchment paper then refrigerate for 30 minutes.
- In a very large pot of boiling salted water, drop the dumplings and let simmer for 15 minutes or until they fl oat to the surface.
- Place on paper towels to dry.
- Lobster in Sherry Tarragon Sauce
- Preheat the oven to 250ËšF.
- In a large bowl, combine 1/4 cup of the oil, tomatoes, salt, pepper, sugar, basil, oregano, orange juice, and orange zest.
- Transfer to a baking sheet and roast for 30 minutes. In a large frying pan over medium heat, heat remaining oil.
- Add lobster meat and roasted tomato mixture and sauté for 3 minutes. Deglaze the pan with the sherry.
- Add cream, then add the dumplings and slowly bring the liquids to a simmer.
- Just before serving, add the tarragon and chives