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1
For the gnocchi, place the potatoes on a work surface dusted with a little flour.
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2
Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands.
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3
Add all but about 3 tablespoons of the flour a little at a time, kneading very gently, just until incorporated.
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4
Divide the dough into quarters and form each piece into a log 1/2 inch in diameter.
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5
Cut each log across into 3/4-inch pieces and roll each piece into a ball.
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6
Place 1 ball on a lightly floured fork, just above the tines.
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7
Press your thumb into the center of the ball and then roll the ball from the top down the tines of the fork, forming a grooved cylinder.
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8
Repeat with the remaining balls.
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9
Set aside.
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10
Heat a grill, preferably using hardwood.
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11
Blanch the lobster claws in a large pot of boiling water for 6 minutes.
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12
Crack the claws and remove the meat.
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13
Rub the lobster tails with olive oil and place on the grill, shell side down.
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14
Grill until almost fully cooked, about 8 minutes.
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15
Pull the meat from the shell and set aside.
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16
Drop the gnocchi in a large pot of boiling salted water and cook for 4 minutes after they float to the surface.
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17
Meanwhile, for the sauce, place the butter in a large skillet over medium heat.
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18
Cook until almost brown.
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19
Stir in the walnuts and lemon strips and cook 5 minutes.
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20
Stir in the lobster meat and gnocchi and cook 2 minutes.
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21
Stir in salt and pepper to taste and the lemon juice.
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22
Remove from the heat and stir in the Parmesan.
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23
Divide among 4 plates, sprinkle with parsley and serve.
