Homard Poché Recipe
Poached Lobster, Swirl of Tomato Chorizo, Squid Ink Gnocchi, Chorizo Cream Sauce
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Ingredients
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Lobster
Tomato Chorizo Swirl
Squid Ink Gnocchi
Chorizo Cream Sauce
Method
Preparing Lobster
- 1
Poach the Lobster
In a large pot, bring water and salt to a gentle simmer. Add the lobster tails and poach for 5-7 minutes until cooked through. Remove and set aside.
Making Tomato Chorizo Swirl
- 2
Cook the Chorizo
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chorizo and cook until browned. Stir in diced tomatoes, season with salt and pepper, and let simmer for 10 minutes.
Making Squid Ink Gnocchi
- 3
- 4
Cook Gnocchi
Bring a pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface. Remove with a slotted spoon and set aside.
Making Chorizo Cream Sauce
- 5
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Sauté chopped onion until translucent. Add chorizo and cook until browned. Stir in heavy cream, season with salt and pepper, and cook for another 5 minutes until slightly thickened.
Plating
- 6
Assemble the Dish
On a plate, create a swirl of the tomato chorizo mixture, place the poached lobster tail on top, and add the squid ink gnocchi. Drizzle with chorizo cream sauce and serve.