PREP/COOK TIME: 35 Minutes
Makes 2 – 4 Servings

INGREDIENTS 

1 Tb – Unsalted Butter

1 Tb – Extra Virgin Olive Oil

½ Lb – Large Shrimp, Peeled, Deveined

2 – 4 Oz Lobster Tails, Shelled, Cut in Thirds

½ Cup – Extra Dry Vermouth

1 Tb – Finely Grated Garlic (About 3 – 4 Cloves)

1 Cup – Heavy Whipping Cream

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper (Optional)

1 Recipe – Gnocchi a Forma Libera, or

1 Package – De Cecco Potato Gnocchi di Patate

1 (2 Oz) Jar - Romanoff® Black Lumpfish Caviar

2 – Finely Chopped, Scallions, Stems and Leaves (For Garnish)

THE NITTY GRITTY

Prepare Gnocchi according to recipe or package, if using store-bought.

In a large non-stick pan, heat butter and oil at medium high till butter is melted. Add shrimp and lobster; sauté till shrimp is slightly pink and opaque—not fully cooked. Douse with vermouth and toss; allow alcohol to dissipate (about 20 – 30 seconds). Add garlic and stir; cook till fragrant. Stir in cream and bring to a simmer; season with salt and pepper to taste. Add cooked gnocchi and toss; simmer in sauce for about 1 minute. Serve immediately. Garnish with scallions and a teaspoon of caviar over each serving and enjoy.

JANUARY 26, 2020