Hello foodies! I recently had an amazing dining experience at Bambola in Chicago’s West Loop, and I couldn’t wait to share it with all of you. Bambola is a unique restaurant that takes you on an aesthetic and culinary journey for the senses. Their menu draws inspiration from the rich traditions and ancestral techniques of Eastern and Western cultures, spanning from Italy to China. The restaurant’s touchstone is Istanbul, a historic gateway between East and West, where cultures and influences mix seamlessly. Bambola’s focus is on utilizing exciting products and flavorsome spices that have been widely exchanged and mastered by these cultures since the 13th century. Executive Chef Chris Pandel is the mastermind behind the kitchen, and he truly knows how to create dishes that are both delicious and visually stunning.
During my visit, I was blown away by the Miso Lobster Gnocchi, a dish that perfectly blended succulent lobster, delicate gnocchi, and a rich miso sauce that was simply divine. I knew that I had to recreate it at home so that I could enjoy it whenever I wanted.
So, I’m thrilled to share my own version of Bambola’s Miso Lobster Gnocchi with you. This simple recipe captures all the flavors of the original dish and is easy to follow for anyone. I hope you give it a try and let me know what you think!
Miso Lobster Gnocchi/Ravioli
Ingredients
- 1 lb gnocchi or Ravioli
- 4 tbsp butter
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 lb lobster tail cut into bite-size
- 2 tbsp white miso paste
- hot sauce I used raisin hot sauce
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1 tbsp olive oil
- egg (Optional) sous vide
- chopped parsley or basil (Optional)
Instructions
- Cook the gnocchi or ravioli according to package instructions. Drain and set aside.
- In a large pan over medium heat, heat butter. Add minced garlic and and cook for 1-2 minutes, until fragrant.
- Add the cooked lobster meat to the pan and sauté for 2-3 minutes, until heated.
- Add white wine and let it cook down for 1-2 minutes.
- Add the miso paste and hot sauce to the pan and stir to combine.
- Add heavy cream to the pan now. Let the sauce cook for 2-3 minutes, until slightly thickened.
- Add the cooked gnocchi/ravioli to the pan and stir to coat with the sauce.
- Add red pepper flakes, lemon zest and juice to the pan and stir to combine.
- Season with salt and pepper to taste.
- Serve the gnocchi and lobster mixture in bowls, garnished with chopped parsley or basil and grated Parmesan cheese.