Seared Sea Scallops with Fresh Ricotta Gnocchi in Lobster Bisque:

After a week traveling up the coast of Maine and sampling many exceptional regional cuisines, it was an inevitability to be inspired by fresh lobster. We traveled first to Camden, Kennebunk, and Newburyport, with dinners at several local hot spots including Natalie’s at the Harbor Inn, as well as Ken Oringer’s Earth, both of which presented differentiating experiences and menus. On the drive back we thought of variations on everything we tasted and how to make something unique. The results were most wonderful, and am looking forward to new dishes in the beautiful new bowls V got me for my birthday. (appetizer is curry crab cakes with spicy avocado sauce)

SECRET INGREDIENT: Maine lobster shells and brandy for fresh base

Seared Sea Scallops with Fresh Ricotta Gnocchi in Lobster Bisque

Lobster Base

• Lobster shells from 3 lobsters
• Onion
• Garlic
• Celery
• ½ cup Brandy
• Fennel fronds
• Roma tomato
• Parsley
• Pepper corns
• 2 Tbl Tomato paste
• 4 cups water
• clam juice

Lobster Bisque

• Shallot
• Garlic
• Dark Roux (butter & flour)
• White wine
• Worchester
• Tobasco
• Smoky paprika
• Tomato paste
• Sherry
• Thyme garni
• Lobster base

Ricotta Gnocchi

• Ricotta (whole milk) 15oz
• 1 egg
• ½ cup Parmesan Reggiano
• ¾ + cup flour
• salt