Pumpkin Flowers Stuffed With Lobster
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.
Servings
4
Ingredients
- 2 shallots, finely chopped
- 1 leek, finely chopped
- 1 serrano pepper, finely chopped
- 1 garlic clove, finely chopped
- 2 lobster tails, chopped
- 2 tablespoon brandy
- 1/4 cup heavy whipping cream
- salt
- pepper
- avocado oil
- 8 pumpkin flowers
Directions
- 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.