Local spiny lobster and prawns, with beetroot gnocchi in a pesto sauce.

For the Red Beetroot Gnocchi
Ingredients:
Makes 4 Servings
• 1 cup boiled red beets 230 gr.
• 1 cup boiled potatoes 230 gr.
• 1 egg

• 2 cups flour 300gr. + one handful for dusting
• 
pinch of salt (to taste)
• 4 tbsp. olive oil                                                                                                                     
• ½ cup parmesan cheese, (for serving if needed )
Method:
• Boil the potatoes (20min from boiling) and the beets (60min from boiling).
Drain and remove the beets' skin under running water.

• In a big bowl add the flour and mash the beets with a potato masher. Mash and add the potatoes and add the egg and a pinch of salt.

• Mix together with a fork first and with your hands later to create an airy and light dough. On a flat surface dusted with flour, roll a long cylinder of dough and cut it in 1 inch long pieces. Place the gnocchi on some parchment paper, one next to the other.


• Fill a large pot with water and bring it to boil. Add salt and one tablespoon of oil in order not to let the gnocchi stick together and drop 10/12 gnocchi into the water. Don't overcrowd (I did 10 at the time).After 3/4 minutes the gnocchi, once cooked, will come to the surface.

• Remove them from the pot and place them in a bowl.

• In hot pan, add olive oil and lightly sauté gnocchi for 2-3 minutes, then add to the lobster pesto cream direction listed below.

For the Basil Pesto
Makes 4 Servings                                                                                                                                                   

Ingredients:
• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• Salt and freshly ground black pepper, to taste
pepper, to taste and set aside.

Method:
Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped, with the machine running, slowly add the olive oil and process until smooth, add the cheese and pulse until combined.                                                                       Season with salt and pepper.

For the spiny lobster and prawns

Makes 4 Servings   

                                                                                                                                               
Ingredients:
• 6 tablespoons (3/4 stick) butter
• 11/2 or 8 ounce fresh lobster tails,
• 12 ounce 16/ 20 prawns (peeled and deveined)
• ½  cup (packed) thinly sliced fresh basil
• 6 green onions, thinly sliced
• 3 garlic cloves, chopped
• 1 cup cooking cream
• 1 lbs. red beet gnocchi (prep made)
• basil pesto (prep made)
• ½ cup freshly grated parmesan cheese
• Salt and pepper to taste

Method:
• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 5 minutes.

• Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.

• Return same skillet to medium-high heat (do not clean).                                                           Add prawns, half of basil, green onions, and garlic; sauté until prawns bright red, about 3 minutes. Add cream, pesto, boil until sauce is slightly thickened, stirring occasionally, about 3 minutes.                                                                                                                                              Reduce heat to low. Add lobster, beetroot gnocchi and simmer 1 minute.                                                       

Stir in remaining basil.

Season sauce to taste with salt and pepper.                                                                                     
Serve warm and garnish with fresh basil and parmesan cheese, if desired.

Please note: You might have leftover pesto. refrigerate and save. Great with pasta.