Lobster with wild mushroom and tarragon gnocchi

Method

1. Bring a large pan of salted water to the boil. Put the lobsters into the water and cook for 5 minutes.

2. Remove the lobsters from the pan and plunge them immediately into a bowl of iced water. Once the lobsters are chilled, remove them from the water and separate the tail from the body.

3. For the gnocchi: combine all the ingredients in a bowl and mix thoroughly to form a dough. Roll the dough out into a long sausage and cut into small dumplings.

4. Bring a large pan of salted water to the boil and add the gnocchi. When they rise to the surface, they are cooked. Remove them from the water with a slotted spoon and drain.

5. For the mushroom sauce: warm a pan over medium heat, melt the butter and gently cook the sliced shallots, bay leaf and thyme until soft.

6. Add the mushrooms and sweat for a further minute, then add 100ml of the white wine and reduce until almost dry. Add the madeira and reduce again until the mixture becomes almost sticky. Pour in the chicken stock and reduce by half.

7. Add the cream and reduce by 100ml. Remove the thyme stalks and discard. Remove half the mushrooms and set aside.

8. Pour the remaining contents of the pan into the jug of a blender and blend until smooth. Pass the sauce through a fine sieve. Season with the lemon juice and a pinch of salt.

9. Heat a small amount of the mushroom sauce separately and add the gnocchi, the reserved mushrooms and the chopped tarragon.

10. Warm the lobster tails separately in some more of the mushroom sauce.

11. Coat the lobster claws in the tempura batter and deep fry in vegetable oil until golden brown. Season with salt and lemon juice as soon as they come out of the fryer.

12. To serve, put a lobster in the centre of 4 plates and spoon the gnocchi mixture around them. Warm the remaining mushroom sauce and spoon over the lobster. Garnish with chervil.

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Ingredients

4 x 500g native lobsters, prepared for cooking
1 sprig tarragon, finely chopped
100g tempura batter
vegetable oil, for deep frying
lemon juice, for seasoning
1 small handful chervil, finely chopped, to garnish

For the gnocchi

700g Desiree potatoes, peeled, cooked and mashed
2 egg yolks
90g 00 strong flour
10g potato starch, (fecule)
1 sprig tarragon, finely chopped

For the mushroom sauce

20g Butter
2 large Shallots, finely sliced
1 bay leaf
2 sprigs Thyme
300g fresh wild mushrooms
150ml White wine
150ml Madeira
300ml white chicken stock
150ml double cream
1/2 lemon, juice only

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