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1
Combine wine, onion and garlic in a large pot over medium heat.
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2
Bring to a boil and add the lobsters.
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3
Cook until lobsters turn bright red, about 10 minutes.
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4
Remove from pot and set broth aside to cool.
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5
Shell the lobsters, cutting the tail meat crosswise into 1-inch-thick pieces and leaving the claws whole.
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6
Set aside.
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7
Finely chop the shells.
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8
Combine the chopped lobster shells, lobster broth, tomatoes, lemon and chicken broth in a large saucepan.
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9
Simmer over medium heat until reduced to 1 quart, about 30 to 45 minutes.
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10
Strain.
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11
Set aside.
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12
Place the potatoes in a saucepan and cover with cold water.
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13
Simmer over medium heat until tender, about 30 minutes.
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14
Drain.
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15
Let cool slightly, peel and pass through a ricer into a large bowl.
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16
Stir in the artichokes, salt, pepper and flour.
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17
Place the dough on a lightly floured surface.
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18
Knead the dough, adding more flour if necessary, until it is smooth and slightly sticky.
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19
Shape the potato mixture into small dumplings.
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20
Set aside.
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21
Pour the lobster broth into a medium saucepan.
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22
Bring to a simmer over medium heat.
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23
Add the saffron.
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24
Working in batches, place the gnocchi in the simmering broth.
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25
Cook 10 seconds after the dumplings rise to the surface, about 5 minutes total time.
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26
Remove with a slotted spoon and divide among 6 warmed bowls.
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27
Ladle the broth over the gnocchi, divide the lobster and garnish with basil and scallions.
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28
Serve immediately.
