Eastington@Paddington

loosely inspired by “Spiny lobster with potato gnocchi, wilted spinach, and saffron-infused mussel emulsion” from Charlie Trotter’s Seafood by Charlie Trotter

I only had 30 minutes to cook this!

Fabbrica Nduja Alla Vodka sauce heated

Mamma Emma Potato gnocchi heated in the above sauce for 3 mins.

Spinach wilted under hot water (60C)

Lobster belly removed and tails cooked in butter. The tails were too small to remove the meat and cut into medallions.

I did make Trotter’s “Bell Pepper Juice” which is just capsicum juice reduced down.

Tasty! and quick.