September 6, 2007
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One of my Favorite dishes..
New Orleans, LA
A while back in Culinary school I made a dish for a “Friends and Family” type dinner. It was Butter-poached Lobster, Herb Gnocchi, and Steamed Asparagus with an Herb oil sauce. I would have to say, that dish was one of my top 10 dishes of all time. The rich, tender, moist Lobster paired with the Gnocchi and al dente Asparagus.. flawless.. I borrowed the gnocchi recipe from Thomas Keller’s Bouchon.. I changed the recipe and added different herbs and cheeses, very delicious!
Butter-poached Lobster, Herb Gnocchi, and Steamed AsparagusSometimes you just gotta enjoy life and eat rich! (sumptuous; elaborately abundant) And it doesn’t have to cost you an arm and a leg. Preparing the meal at home can easily save you tons of money.. cut the food cost and service fees. But most of the time it’s so much easier to pay the professionals to do the work. I’m all for it! =)
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Comments (21)
I’m new to your page…but I already love it! Thanks for giving me so much food to drool and try to perfect over…
I love the word Gnocci. I don’t know what it is, or tastes like, but it’s fun to say!
I’ve just had lunch but that makes me want to pick up a lobster for dinner!
that does loook good.
Looks wonderful!
i love gnocchi!
great dish and beautiful plating.
I never understood why lobster is so expensive until I went lobster-hunting in the FL Keys this summer. Those spiny little buggers take a lot of work to catch…but they are soooo delicious!
Can you add the price of all the things you post?
bouchon is such a great place – I was there last spring at the yountville location. it was a perfect dinner.
i want to eat that right NOWWW =)
that looks scrumptious!
Maybe that’s not as sophisticated a word as one that your dish might deserve, but I mean well. Really well.
hm…have you showed this before? either still yummy.
i think chef_eats needs a makeover. =)
i had gnocci just once and fell in love. that dish looks amazing!
Your dish looks great! The herb oil kind of reminds me of Bobby Flay’s green aioli that he uses in almost every competition. LOL. (no offense). In case you are wondering, I went to Bouchon for dinner, and no, there was no last minute cancellation at the French Laundry – but I drove by just to take a look. Next time, I’ll remember to make reservation 2 months in advance.
i’ll have about 4 orders of that ^_^
i think i’d love to try this recipe sometime this semester… is the recipe simple?
I think I almost went crazy making gnocci once. I’ll stick to easier stuff, and eat it when some pro makes it!
that looks really good! =)
dining out is such a luxury to me. always make me feel good. =)
traveling is always a good deal. can’t go wrong with that!
we stomped all overrrr v tech! omg it was a beautiful game.
That brings me to a question, what are the top 10 dishes you have created?
is lobster not THE MOST BEAUTIFUL thing in the world?? That green herb oil elevates the photo to another gorgeous level.
Mmmm! Have you tried the gnocci at Restaurant August with truffle oil? Yum!