Lobster, 1 1/4 lb, cooked, chilled -- 1 pt
Shallot, minced -- 3 Tbsp
Butter, unsalted -- 2 Tbsp
All-purpose flour -- .35 oz
Heavy cream -- 2/3 cup
Milk, whole -- 2/3 cup
Gruyere, grated -- 1/4 cup
Dijon mustard -- 1 Tbsp
Kosher salt -- to taste
Libby's 100% Pure Pumpkin -- 1/4 cup
Chives, sliced thin -- to taste
Remove meat from the lobster carcass.
In a medium sauce pan over medium high flame, add shallot and butter. Sweat the shallots until translucent about 3 minutes. Add flour and stir. While whisking, slowly add hot cream and milk – bring to a simmer and reduce by half.
While cream reduces, chop lobster tails into ¼ inch dice and slice the claws in half on the bias. Reserve in the refrigerator for later use.
Remove reduced cream mixture from the stovetop and whisk cheese, mustard, pumpkin and salt.
Fold the chopped lobster into the pumpkin-cream mixture. Pour into a heat-resistant ramekin and broil until the top becomes golden brown, 1-2 minutes.
4-5 lobsters will produce 1 lb of meat or buy prepared lobster meat.