Pillowy soft ricotta gnudi, tender lobster, and a silky butter–anchovy sauce: this elegant dish from Chef Scott Conant’s New York City restaurant Fusco is the ultimate celebration of spring. Bright green peas and seasonal ramp leaves balance the richness of the lobster and cream, while trout roe (optional) adds a final pop of luxury.
It’s a dish that feels both rustic and refined—handmade gnudi nestled in a velvety sauce, finished with sweet lobster meat and fresh garden flavors. Perfect for a dinner party, special occasion, or any time you want to cook like a Michelin-star chef at home.
🦞 Quick Recipe Card: Lobster Gnudi with Bagna Cauda
Recipe: Scott Conant’s Lobster Gnudi
Prep Time: 45 minutes (plus overnight chilling)
Cook Time: 30 minutes
Total Time: ~1 hour 15 minutes + overnight chill
Skill Level: Advanced
Serves: 4
Ingredients
Gnudi
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3 cups semolina
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8 oz sheep’s milk ricotta, drained 24 hrs
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¼ cup mascarpone
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2 tbsp lobster roe (coral)
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1 egg yolk
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¼ cup finely chopped lobster meat
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3 tbsp 00 flour
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1 tbsp Parmigiano Reggiano, grated
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1 ½ tbsp panko
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1 tsp kosher salt
Bagna Cauda & Assembly
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2 tbsp olive oil
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2 shallots, thinly sliced
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2 garlic cloves, thinly sliced
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1 thyme sprig
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½ tsp crushed red pepper
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1 bay leaf
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4 anchovy fillets
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1 ½ cups dry white wine
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½ cup heavy cream
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1 lb unsalted butter
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3 oz lobster meat, diced
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16 ramp leaves, halved
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½ cup blanched peas
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Snipped chives & trout roe (optional)
Special Equipment
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Stand mixer with paddle
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Fine mesh sieve
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Large sauté pan
✅ Pro Tip: Resting gnudi overnight in semolina gives them their signature pillowy texture and prevents them from falling apart when boiled.
Step 1: Make the Gnudi
Mix ricotta, mascarpone, lobster roe, egg yolk, flour, Parmigiano, panko, salt, and lobster meat until smooth. Roll into small balls, coat in semolina, and refrigerate overnight.
Step 2: Create the Bagna Cauda
Cook shallots, garlic, thyme, red pepper, bay leaf, and anchovies in olive oil. Deglaze with wine, reduce, then stir in cream and butter. Strain and season.
Step 3: Cook & Assemble
Boil gnudi until cooked through (about 5 minutes). In a sauté pan, combine bagna cauda, gnudi, peas, lobster meat, and ramp leaves. Simmer until sauce thickens.
Step 4: Plate with Elegance
Serve in shallow bowls, garnished with snipped chives and trout roe. Pair with a crisp white wine like Sauvignon Blanc or Vermentino.
Why This Dish Stands Out
Unlike heavier lobster pasta dishes, Conant’s Lobster Gnudi is delicate yet complex. The semolina-coated gnudi have a light, airy bite, while the bagna cauda sauce provides savory depth from anchovies and butter. Fresh peas and ramps brighten everything, making this dish a celebration of both land and sea.
Bring Fresh Maine Lobster Home
At Pine State Seafood, we deliver fresh Maine lobster tails and meat straight to your kitchen—perfect for recreating Scott Conant’s Lobster Gnudi with Bagna Cauda. When you start with the best lobster, every dish becomes restaurant-quality.