Lobster Gnocchi Soup

I had a leftover lobster tail and some fresh gnocchi (I didn't make the gnocchi, it was store bought) and decided to make a soup with them.  My inspiration was clam chowder and corn chowder together, in other words a cream soup using my lobster and gnocchi's along with diced potatoes.  I used all of the lobster tail to make this soup, shell and all, so it is a great use of leftovers.  When I started making the soup, I had an idea of the ingredients, but I added more along the way.  So, several ingredients didn't have a photo cameo, sorry about that.

 I love having a lot of color in soup.

Ingredients for Lobster Stock:

Lobster Shell

1 Yellow Onion

5 cloves Garlic (not pictured)

8 cups Water

1 tablespoon Sea Salt

1 stalk Celery

1 Carrot (not pictured)

Ingredients for Lobster Gnocchi Soup:

Lobster Stock

Lobster Tail Meat

1 Yellow Onion

5 Russet Potatoes

Package of Fresh Gnocchi

2 cups frozen Sweet Corn

2 cups Heavy Whipping Cream

1 tablespoon Sea Salt (not pictured)

1 tablespoon Fresh Thyme (not pictured)

2 teaspoons Garlic Powder (not pictured)

1 teaspoon Smoked Paprika (not pictured)

Process for Lobster Stock:

Peel onion and cut into quarters.

Peel garlic.

Clean and cut carrot into quarters.

Clean and cut celery into quarters.

Add all ingredients to a pressure cooker pot.

Set pressure cooker to high for 30 minutes.

Allow pressure to naturally release.

Pour stock through a metal sieve into a large stock pot.

 Dice lobster meat.

 Peel and dice onion.

 Peel and dice potatoes.

 Remove Thyme leaves from stems.

Bring stock to boil and add potatoes, onions, corn, thyme, and sea salt.

Cook for 5-8 minutes or until potatoes are fork tender.

Add gnocchi and cook until gnocchi floats.

Sprinkle smoked paprika and garlic powder into soup and stir.  

Pour in cream and cook until it boils, turn off heat and serve.

Enjoy!

Lobster Gnocchi Soup

Printable Recipe Found Here

Ingredients for Lobster Stock:

Lobster Shell

1 Yellow Onion

5 cloves Garlic

8 cups Water

1 tablespoon Sea Salt

1 stalk Celery

1 Carrot

Ingredients for Lobster Gnocchi Soup:

Lobster Stock

Lobster Tail Meat

1 Yellow Onion

5 Russet Potatoes

Package of Fresh Gnocchi

2 cups frozen Sweet Corn

2 cups Heavy Whipping Cream

1 tablespoon Sea Salt

1 tablespoon Fresh Thyme

2 teaspoons Garlic Powder

1 teaspoon Smoked Paprika

Process for Lobster Stock:

Peel onion and cut into quarters.

Peel garlic.

Clean and cut carrot into quarters.

Clean and cut celery into quarters.

Add all ingredients to a pressure cooker pot.

Set pressure cooker to high for 30 minutes.

Allow pressure to naturally release.

Pour stock through a metal sieve into a large stock pot.

Process for Lobster Gnocchi Soup:

Dice lobster meat.

Peel and dice onion.

Peel and dice potatoes.

Remove Thyme leaves from stems.

Bring stock to boil over medium high flame and add potatoes, onions, corn, thyme, and sea salt.

Cook for 5-8 minutes or until potatoes are fork tender.

Add gnocchi and cook until gnocchi floats.

Sprinkle smoked paprika and garlic powder and stir.  

Pour in cream and cook until it boils, turn off heat and serve.

Enjoy!

Colcannon

Colcannon is a traditional potato dish. In Ireland potatoes are as plentiful as recipes to use them.  This is a wonderful mashed potato recipe that is traditionally made with kale and of course butter.  To be authentic, I used Irish Butter as well. If I had thought about it, I could have looked for some thick European style cream.  Irish butter is made from milk that is milked from pastured cows in the Summer. Ireland has beautiful pastures of green grass for their cows, so why wouldn't the milk these cows produce taste amazing?  I ask you truthfully, our cows here in the USA don't always get grass, some get corn instead.  Anyway off my soap box.  Truthfully, for everyday we eat Cabot butter or Costco butter.  Today is special.  As an Irish family I wanted us to remain as true to an authentic Irish meal as possible.    

 The green and white are beautiful together in this Irish dish, and delicious.

Ingredients for thie Recipe Are:

2 1/2 lbs. Russet Potatoes

Bunch of Kale

1 cup plus 2 tablespoons Irish Butter

2 tablespoons Vegetable Oil

1 cup Heavy Whipping Cream

6 cloves Garlic

Sea Salt

Freshly Ground Pepper

Wash and scrub potatoes clean.

Pour 1 inch of water into pressure cooker pan and place rack in water.

Pierce potatoes with a knife twice.

Place potatoes in pressure cooker pan and set in pressure cooker.

Set pressure cooker to high for 10 minutes.

Wash and cut kale into small 1/2 inch pieces.

Preheat 10 inch skillet over medium flame.

 Add 1 tablespoon vegetable oil, and one tablespoon butter to pan.

Press garlic into pan, and add kale.

Saute kale just until bright green.

 When potatoes are done cooking add them to a large oven safe dish and mash with potato masher.

Add cream, 1/2 cup butter, and kale to potatoes and stir.

Sprinkle salt and pepper, as much as you prefer.

Serve with a well lengthwise down the center filled with the remaining 1/2 cup butter divided and spanning the dish.

Enjoy!

Colcannon

Printable Recipe Found Here

Ingredients:

2 1/2 lbs. Russet Potatoes

Bunch of Kale

1 cup plus 2 tablespoons Irish Butter

2 tablespoons Vegetable Oil

1 cup Heavy Whipping Cream

6 cloves Garlic

Salt

Freshly Ground Pepper

Process:

Wash and scrub potatoes clean.

Pour 1 inch of water into pressure cooker pan and place rack in water.

Pierce potatoes with a knife twice.

Place potatoes in pressure cooker pan and set in pressure cooker.

Set pressure cooker to high for 10 minutes.

Wash and cut kale into small 1/2 inch pieces.

Preheat 10 inch skillet over medium flame.

Add 1 tablespoon vegetable oil, and one tablespoon butter to pan.

Press garlic into pan, and add kale.

Saute kale just until bright green.

When potatoes are done cooking add them to a large oven safe dish and mash with potato masher.

Add cream, 1/2 cup butter, and kale to potatoes and stir.

Sprinkle salt and pepper, as much as you prefer.

Serve with a well lengthwise down the center filled with the remaining 1/2 cup butter divided and spanning the dish.

Enjoy!