INGREDIENTS:
(4 servings)1 recipe Cranberry-Crab Apple Chutney (recipe follows)
1 recipe Maple-Ginger Butter (recipe follows)
1 recipe Maine Lobster Nage (recipe follows)
4 jack-be-little pumpkins
2 russet potatoes, peeled, medium dice
1 ounce olive oil
2 Tablespoons butter
6 ounces black Trumpet mushrooms
1 Tablespoon shallots, diced
2 ounces parsnips, small dice
2 ounces rutabagas, small dice
2 ounces butternut squash, small dice
4 each
Maine Lobsters, meat only (see Maine Lobster nage recipe)
1 Tablespoon roasted pumpkinseed oil
6 sprigs chervil
Cranberry-Crab Apple Chutney
1 Tablespoon olive oil
1 cup red onions, medium dice
1 cup green bell peppers, med. Dice
1 Tablespoon ginger, peeled and diced
1 cup dried cranberries
4 crab apples, medium dice
½ cup brown sugar
1 cup apple juice
½ cup rice wine vinegar
1 chipotle chili, toast and dice very small
1 Tablespoon fresh sage, chopped
To taste salt and pepper
Maple-Ginger Butter
1/3 cup ginger, peeled and diced
1/3 cup sugar
1 cup water
8 Tablespoons butter
¼ cup maple syrup
Maine Lobster Nage
3 stalks celery, diced
2 carrots, diced
2 leeks, diced
1 cup white wine
1 bay leaf
6 black peppercorns
3 cloves garlic
3 pieces thyme
1 quart water
4 each 1 ½ pound Maine Lobsters
DIRECTIONS:
Make chutney, maple ginger butter and nage.
Trim, gut and roast baby pumpkins on an oiled pan until tender. Roast potatoes in olive oil in a hot oven until they are a "nice brown”. In butter, sauté the mushroom and the mire-poix. Add the nage and reduce by 1/3. Add ½ tablespoon maple ginger butter and minced chervil. Sauté Maine Lobster meat in pumpkin oil.
Place jack-be-little pumpkins in center of plate and fill with chutney. Arrange Maine Lobster around the plate and spoon sauce over Maine Lobster. Place a dab of maple-ginger butter on top of Maine Lobster and sprinkle with potato croutons and chervil.
Maine Lobster Nage
Place all ingredients except lobster in stock pot and bring to a boil. Add the Maine Lobster and cook for 8 minutes. Remove Maine Lobster, shock in ice water, and pick meat from the shell. Reserve meat, add shells back to pot and simmer for 35 minutes and strain.
Cranberry-Crab Apple Chutney
In a heavy bottom pan, sauté onions and peppers in the oil until tender. Add ginger and cook for one minute. Add cranberries and crab apples and cook for another minute. Add brown sugar, apple juice, vinegar, chili, sage, salt and pepper and cook until fruit is tender and the sauce thickens. Cool and reserve for service.
Maple-Ginger Butter
Combine ginger, sugar and water in a saucepan, bring to a simmer and cook for 30 minutes. Place in blender and puree. Blend in butter and maple syrup. Remove from blender and reserve.
