Taste
DRINK / CHEERS / CUISINE / FOOD FILES
BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS
A particularly delicious dish at chef Matt Carter’s House Brasserie is his Maine Lobster Gnocchi ($20). Carter starts by breaking down lobster, making stock from the bodies before boiling them to make a bisque as well as to portion off sumptuous pieces for the final dish. He then combines truffles with white button mushrooms, herbs and butter, emulsifying this into a compound butter that flavors the entire dish. To create the gnocchi, he uses aged Yukon and russet potatoes along with flour, eggs and seasonings. Crispy fingerlings cooked in clarified butter further bring together the classic lobster and butter combination in a new way while providing texture. The dish is topped with Parmesan cheese, chives and herbs to add depth to the flavor along with a garnishing of seasonal edible flowers for brightness. House Brasserie, 6936 E. Main St., Scottsdale; 480.634.1600; www.thehousebrasserie.com. So Scottsdale! May ‘18
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