We made pâte à choux. We flavored it with black pepper. We poached it in simmering water to make Parisian gnocchi. When they were cooked, we added them to a lobster buttermilk beurre monté. We folded in the odds and ends from cleaning lobster knuckles and claws. It was a decadent bowl of food. And it just happened to be gluten-free.
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