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Munchkin Pumpkin with Chanterelles and Lobster in a Light Curry Broth

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  Extra virgin olive oil 1 Teaspoon
  Fresh chanterelles/Other wild mushrooms 4 Ounce, cleaned and sliced
  Kosher salt To Taste
  Fresh black pepper To Taste (few grinds)
  Lobster meat 2 Pound, cooked , cut into 3/4-inch pieces (from 2 lobsters, 1 pound each)
  Fresh tarragon 1 Teaspoon, chopped
  Pumpkins 4 (3-inch-wide, Munchkin)
  Unsalted butter 1 Teaspoon
  Carrot 1⁄2 Cup (8 tbs), finely diced
  Leek 1⁄2 Cup (8 tbs), finely diced
  Homemade chicken broth/Low-sodium canned broth 1 Cup (16 tbs)
  Parsley 1 Tablespoon, chopped (a small amount)

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

11. Sprinkle with parsley and serve with salads

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1295 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 3.3 g16.3%

Trans Fat 0 g

Cholesterol 218.1 mg72.7%

Sodium 975.7 mg40.7%

Total Carbohydrates 267 g89.2%

Dietary Fiber 22 g88%

Sugars 55.9 g

Protein 84 g168.1%

Vitamin A 5976.4% Vitamin C 613.2%

Calcium 98.6% Iron 192.5%

*Based on a 2000 Calorie diet


Munchkin Pumpkin With Chanterelles And Lobster In A Light Curry Broth Recipe