Pour a generous splash of extra virgin olive oil into a large sauté pan over medium heat. Wait for the oil to shimmer, then add diced shallots, cooking them for 2 minutes until they become translucent and fragrant.

In a separate large pot, bring salted water to a boil. Once bubbling, gently add the potato gnocchi and cook until they float to the surface—this usually takes about 2-3 minutes.

Drain the diced tomatoes and add them to the sauté pan alongside chopped parsley, salt, and freshly cracked black pepper. Mix well and let everything simmer together for 3 minutes, allowing the flavors to combine.

Carefully stir in the dry white wine into the sauce mixture. Let it cook for another 5 minutes, allowing the alcohol to evaporate and the sauce to thicken slightly.

Gently fold in the cooked lobster meat, stirring to combine with the tomato mixture. Add the heavy cream, cooking on medium-low heat for about 5-7 minutes until the sauce is simmering and beautifully creamy.

Take the sauté pan off the heat and gently fold in the cooked gnocchi. Add the cold unsalted butter, mixing until it melts and the dish comes together in a luscious sauce.

Plate the creamy lobster gnocchi immediately and garnish with chives and a squeeze of fresh lemon juice for an extra burst of flavor if desired.