Pumpkin Flowers stuffed with Lobster
The pumpkin flower, which is called a zucchini flower in the United States, is gorgeous to look at and quite tasty to eat.
- 2 shallots, finely chopped
- 1 leek, finely chopped
- 1 serrano pepper, finely chopped
- 1 garlic clove, finely chopped
- 2 lobster tails, chopped
- 2 Tablespoons brandy
- 1/4 Cup heavy whipping cream
- avocado oil
- 8 pumpkin flowers
Warm 1 tbsp of avocado oil in a sauté pan. Add the chopped shallots, leek, pepper and garlic and sauté over low heat, adding a pinch of salt and pepper.
When all of the ingredients are transparent, add the lobster and sauté just until the lobster is cooked.
Pour the brandy into the sauté pan and light it, carefully. Flambé the brandy and then add the cream. Cook until the mixture is dry.
Gently peel back the leaves of the pumpkin flowers. Spoon the lobster mixture into the flowers. Pull the leaves back over the mixture.
Lightly sear the pumpkin flowers in a small amount of avocado oil over low heat to avoid withering.
Transfer to a serving plate. Drizzle with a bit of avocado oil and salt before serving.