Munchkin Pumpkin with Chanterelles and Lobster in a Light Curry Broth

Healthycooking's picture

Jan. 03, 2012

Ingredients

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
Fresh tarragon 1 Teaspoon , chopped
Pumpkins 4 (3
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
Parsley 1 Tablespoon , chopped (a small amount)

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

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1295Calories from Fat 75

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 975 mg40.63%

Total Carbohydrates 267 g89%

Dietary Fiber 22 g88%

Sugars 55 g

Protein 84 g168%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet