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Lobster with Pumpkin Thermidor

  • 30 min
  • Easy
  • 1
  • 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
Preparation
1
Remove meat from the lobster carcass.
2
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.
3
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.
4
Remove reduced cream mixture from the stovetop and whisk cheese, mustard, pumpkin and salt.
5
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.
Serving Suggestions

4-5 lobsters will produce 1 lb of meat or buy prepared lobster meat.

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