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Lobster Knödel with Herbed Stock


If you've chosen an off-dry aromatic white to begin a meal, lobster knödel with herbed aspic broth makes a nice first course. The crisp, fruity flavors of J.J. Prüm's 1997 Wehlener Sonnenuhr Riesling Spätlese perfectly complement the rich, nuanced flavors of the knödel, but you could easily match the dish with any other high-acid Riesling, or even a tart Vouvray or Fumé Blanc. The richness of the dish requires a wine with good acidity on the finish.

Gadeleto's Seafood Market and Restaurant, New Paltz
Number of Servings
Serves 4-6
For the knödel 2 1-pound lobsters 1-¼ pound bay scallops 3 eggs 2 large baked potatoes, insides only 3 shallots, finely chopped 1¼ cup heavy cream Sea salt or table salt Cayenne pepper 1 1/2 cups all-purpose flour For the broth Reserved lobster shells (from above) 2 large leeks, white part only, chopped 1 small can (6 ounces) tomato paste 6 bay leaves 1 bunch fresh thyme 10 black peppercorns 3/4 cup dry sherry 2 carrots, chopped 2 stalks celery, chopped 1 gallon water 2 carrots, finely chopped Sea salt to taste 1 bunch fresh tarragon, chopped 1 tablespoon butter
Steam the lobsters and set aside to cool. When cool, remove meat and chop finely. Reserve shells for the broth. Purée raw scallops and eggs in a food processor until smooth. Working in a glass bowl set within an ice-filled container, fold together scallop mousse, lobster meat, and remaining ingredients. Chill in refrigerator for two hours. To cook, form into dumpling shapes with a small scoop or teaspoon and drop into barely simmering water. Try to keep them as round as possible and approximately the size of a walnut. Simmer 10 minutes; remove to plate and cool. Add shells, leeks, tomato paste, bay leaves thyme, peppercorns, 1¼2 cup sherry, 2 chopped carrots, and celery to 1 gallon of water in a large stockpot, and simmer until reduced by half. Strain into a second stockpot, pressing juices out of lobster shells and vegetables. Add finely chopped carrots to second pot and again reduce by half. Pour stock into a blender and purée until smooth. Stir in salt, 1¼4 cup sherry, tarragon and butter. To serve, heat the knödels in a 225°F oven for about 10 minutes; meanwhile, heat the broth just until warm—it should be the consistency of thin pan gravy. Pour sauce over the knödels and serve immediately.
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