Happy 2018, everyone!
Instead of a New Year's resolution, my husband and I decided to set a challenge for ourselves: no meat (except fish/shellfish) for the month of January. Ladies & gentlemen, welcome to "Pescatarian January"!
This is quite the challenge, indeed. If you follow me on Instagram, you know we love to cook a lot of meat. So now we have to get pretty creative to keep things interesting. The recipe I have for you today has been my favorite thus far. While it may not be the healthiest meal of all time, it is a perfect special occasion meal....or just for a cozy Sunday Supper inside!
First, I want to give a quick shout out to this delicious cheese plate. When 5 o'clock hits on a Sunday at the Harrington house, you better believe a cheese board is coming out. Here, we have 4 different types of cheese: Mild Cheddar, Spanish Manchego, French Brie, and a Bleu Cheese. For accompaniments, green olives and figs. It's so fun to try different combinations like the figs with the Bleu or olives with the Manchego.
Time for the main event!
2 Lobster Tails
1 package of potato gnocchi
1 bunch asparagus cut into 1-inch pieces
Kerrygold butter (or any quality butter)
Lemon citrus salt (or just regular salt)
Black Lava Salt (optional)
Leaving the actual tail intact, de-shell the main part of the lobster and place on a pan covered in aluminum foil. Season with a little oil and citrus salt, and broil for 15 min (or until done). While they are cooking, follow the instructions on your gnocchi. The ones I used boiled for 4 minutes and then you drain them. In a cast iron skillet, melt 3 pats of butter and add a pinch of dill and a few of sage. Season with salt and pepper. Once it starts to foam (about 3 minutes), add the gnocchi and garlic. The gnocchi will need to brown which will take about 15 minutes. While this is cooking, saute your asparagus in another pan. Once they are bright green, add them to your gnocchi. When the lobster is done, pull the meat out of the shell and chop it up. To finish it all up, I took one small pan and melted 3 more pats of butter and dill and let it brown.
To build your bowl: fill with gnocchi and asparagus mixture, top with a hearty helping of lobster, drizzle with brown butter and dill sauce, and top with a fresh sprig of dill and the black salt.
The Beer Pairing
This is one of my all time favorite beers. I will let the Brewmaster Garrett Oliver describe it for you:
Dry, sharp and crackling with flavor, Brooklyn Sorachi Ace is reminiscent of lemongrass, verbena, dill and lemon peels.
With all those different and fresh flavors, this beer was a perfect pairing to this dish. The dryness helped cut thru the richness while the lemony notes added a splash of brightness. The dill notes were complimentary and the grassy verbena flavors added another element of depth. Pour this beer into a white wine glass to class things up!
There you have it folks!
I hope you give this one a try and as always, tag me in your photos!
Have a great week!
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!