What to do with left over Pumpkin this Halloween – Pumpkin and Lobster with Thai Flavour
At this time of year people are often looking for a good recipe to use up left over pumpkin from those scary Halloween lantern carvings. Whilst we are great lovers of soup, we wanted to set our culinary skills that little bit higher this Halloween, so we were delighted to find and try out this delicious pumpkin and lobster recipe:
- Lobster (approx 1.2kg)
- Leftover Pumpkin, (approx 1.3kg) peeled and diced
- 100ml Vegetable oil
- 100g Ginger peeled, sliced
- 2 Shallots, sliced
- 2 Red Bird’s-Eye Chillies, sliced
- 2 Kaffir Lime Leaves
- 3 coriander roots, washed
- Thai Basil and Fresh Coriander, to serve
Place lobster in the freezer for 2 hours to induce a stupor; this is the most humane way to cook crustaceans.
Chop the pumpkin into 5 cm pieces. Heat 60 ml oil in a pan over medium–low heat. Add ginger, shallots and chillies, stir for 3 minutes or until softened. Add kaffir lime leaves, coriander roots and pumpkin pieces, cook stirring for 5 minutes. Cover with water, increase heat to medium and simmer for 15 minutes or until pumpkin is soft.
Meanwhile, blanch lobsters in boiling salted water for 1 minute, then plunge into iced water. Drain, then remove meat.
Remove and discard lime leaves from pumpkin mixture, then transfer to a blender and process until smooth. Season then set aside.
Cut remaining pumpkin into 1cm-thick wedges. Heat remaining 2 tbsp oil in a large frying pan over a medium heat. Add pumpkin wedges, season and cook for 5 minutes each side or until lightly browned and tender. Remove and set aside. Add lobster meat to pan and cook for 2 minutes or until lightly coloured. Cut each lobster tail into 8 pieces. Divide purée, pumpkin wedges and lobster among plates.
Serve garnished with Thai basil and coriander leaves.
We supply fresh live lobster directly to your door, shop now.