Serves 4
Ingredients:
4 ¼ lb small pumpkins
1 cup water
4 tsp butter
salt and fresh ground white pepper to taste
Pumpkin Preparation:
Cut the top of the each pumpkin and spoon out all the seeds. Rub the inside of pumpkin with room temperature butter and salt and white pepper. Place the pumpkins upside down in a 6”x10” pan with one cup of water. Bake in a 450 degree oven for 15 minutes. Remove and set aside.
Lobster and Pasta Stuffing Ingredients:
2 lobsters (2 ½ -3 lb each)
½ cup extra virgin olive oil
2 pc shallots, peeled and diced
2 pc garlic cloves, sliced
¼ cup sun dried tomatoes cut into strips
1 cup white wine
2 cups water
salt and fresh ground white pepper to taste
1lb hilopites pasta
Preparation:
Cut your two lobsters lengthwise and remove the grain sack. Snap and twist off the claws where they join the lobster body. In a roasting pan, sauté the lobster in the extra virgin olive oil for 4-5 minutes. Add the diced shallots and sliced garlic. Stir for an additional 3-4 minutes. Deglaze the roasting pan with the wine and add the water and sun dried tomato strips. Bring to boil. Adjust the seasoning with salt and freshly ground white pepper. Add the hilopites pasta and place the roasting pan in a 400 degree oven for 25-30 minutes. After removing the pan from the oven, put it aside for 10 minutes. Remove the lobster meat from its shell and cut into chunks. Fill the mini pumpkins with the lobster meat and pasta and serve.
Kali Orexi
Chef Gregory Zapantis
