Munchkin Pumpkin with Chanterelles and Lobster in a Light Curry Broth Recipe
Ingredients
| Extra-virgin olive oil- 1 teaspoon | ||
| Fresh chanterelles or other wild mushrooms-4 ounces, cleaned and sliced | ||
| Kosher salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Lobster meat from lobsters- 2 (1-pound) , cooked , cut into 3/4-inch pieces | ||
| Tarragon | 1 Teaspoon, chopped | |
| Munchkin pumpkins- 4 (3-inch-wide) | ||
| Unsalted butter | 1 Teaspoon | |
| Carrot | 1/2 Cup (16 tbs), finley diced | |
| Leek | 1/2 Cup (16 tbs) | |
| Homemade chicken broth or low-sodium canned broth- 1 cup | ||
| Parsley- a small amount, chopped | ||
Directions
MAKING
1. In a nonstick skillet, pour the olive oil and heat it over medium-high heat, then add the mushrooms and cook for 1 to 2 minutes, until mushroms are softened, season to taste with salt and pepper
2. Remove the mushrooms from the skillet, by using a slotted spoon and add to the lobster, also add the tarragon and toss gently to combine the ingredeints
3. Take the mini pumpkins and wash them properly, take a small sharp knife, and use it to cut a 1-inch hole in the bottom of each pumpkin, take a spoon, scrape out the seeds, and season the inside of each pumpkin with salt and pepper
4. In a steaming basket, put the pumpkins, set in a deep saucepan filled with an inch of water, cover it, and steam for 18 to 20 minutes, until the pumpkins are tender
5. Once steamed completely, remove pumpkins from the steaming basket and set aside to cool
6. Lay each pumpkin and fill it with the lobster and chanterelle mixture, press firmly with your fingers to keep the stuffing in place
7. In a small saucepan, combine the butter, carrot, leek, and curry powder, and cook, keep stirring, for 2 to 3 minutes
8. Now add the broth to the saucepan and simmer it, make sure to simmer for 2 to 3 minutes,
9. In the steaming basket,place the stuffed pumpkins and add more water, steam for 3 to 4 minutes
10. In shallow soup dishes, place a steamed pumpkin in the center 4 dishes, and ladle the curry broth around it
SERVING
11. Sprinkle with parsley and serve with salads
1. In a nonstick skillet, pour the olive oil and heat it over medium-high heat, then add the mushrooms and cook for 1 to 2 minutes, until mushroms are softened, season to taste with salt and pepper
2. Remove the mushrooms from the skillet, by using a slotted spoon and add to the lobster, also add the tarragon and toss gently to combine the ingredeints
3. Take the mini pumpkins and wash them properly, take a small sharp knife, and use it to cut a 1-inch hole in the bottom of each pumpkin, take a spoon, scrape out the seeds, and season the inside of each pumpkin with salt and pepper
4. In a steaming basket, put the pumpkins, set in a deep saucepan filled with an inch of water, cover it, and steam for 18 to 20 minutes, until the pumpkins are tender
5. Once steamed completely, remove pumpkins from the steaming basket and set aside to cool
6. Lay each pumpkin and fill it with the lobster and chanterelle mixture, press firmly with your fingers to keep the stuffing in place
7. In a small saucepan, combine the butter, carrot, leek, and curry powder, and cook, keep stirring, for 2 to 3 minutes
8. Now add the broth to the saucepan and simmer it, make sure to simmer for 2 to 3 minutes,
9. In the steaming basket,place the stuffed pumpkins and add more water, steam for 3 to 4 minutes
10. In shallow soup dishes, place a steamed pumpkin in the center 4 dishes, and ladle the curry broth around it
SERVING
11. Sprinkle with parsley and serve with salads
Chef
