Chef Troy's Lobster Stuffed Baby Pumpkin with Chanterelles, Kale, and Cognac Cream

October 7, 2012 (CHICAGO)

6 Baby Pumpkins
2 Cups Chopped Lobster Meat
1 Cup Chanterelle Mushrooms
4 Cups Chopped Kale
1 Shallot Minced
1 Cup Heavy Whipping Cream
1 Cup Grated Gruyere Cheese
Pinch Nutmeg
Pinch Coleman's Mustard
¼ Cup Cognac
1 Lemon Wedge

Roast Baby Pumpkins in a 350 degree oven until tender.
Cool the pumpkins down, cut off the top and scoop out the seeds.
This step should be done well in advance.
Reheat the pumpkins in oven when ready to serve.
While pumpkins are heating up make the filling.
Saute the lobster meat, mushrooms and shallot with a little olive oil.
Add to pan the mustard, nutmeg and season with salt and pepper to taste.
When mushrooms are soft deglaze pan with cognac, add cream and kale.
Stir until cream has reduced and kale softens.
Stir in cheese to melt and squeeze in lemon.
Place pumpkin on plate and spoon filling inside.
Place top back on.

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