- Yield: 4 Servings
- 8 oz 1 Kabocha squash
- 1 clove garlic, sliced
- 1 sprig thyme, leaves picked off and stems discarded
- 4 tsp olive oil
- 1 sprig rosemary, leaves stripped off and very finely chopped
- 1 oz pine nuts, toasted
- Lobster knuckle meat from squab and lobster
- 7 oz pasta dough
- 1 egg
- 1 egg yolk
- 4 cups vegetable oil for deep frying
Squab and Lobster
- 8 cups court bouillon
- 2 lobsters, 1 lb each
- 2 squabs, 1 lb each
- 2 Tbsp olive oil
- 2½ Tbsp unsalted butter
- 2 sprigs thyme
- 1 carrot, chopped
- 1 onion, chopped
- 3 ribs celery, chopped
- 2 cloves garlic, chopped
- 4 cups cold water
- 1 tsp tomato paste
- 4 tsp brandy
- 5½ oz baby spinach
How to Make It
- Kabocha squash is a Japanese pumpkin. It is sweeter, drier and less fibrous than other squash. If you cannot find Kabocha squash, butternut squash would make an ideal substitute. After you cook the lobster, set aside the knuckle meat to make the beignets. Beignets
- Preheat the oven to 275°F. Cut squash in quarters and remove seeds. Place the squash onto a large sheet of aluminum foil and sprinkle with garlic, thyme, salt and pepper. Drizzle the squash with olive oil. Fold up the ends of the foil to form a parcel and place it in the oven for 1½ to 2 hours. When squash is soft, scoop out all the flesh and pass it through a fine sieve. Set aside. Squab and Lobster
- Bring court bouillon to a boil, add lobsters and remove from heat immediately. Allow to cool for I hour, uncovered. Remove wing tips and neck from squab and set these trimmings aside. Cut each squab down both sides of the breastbone and straight through the carcass to form two halves. Coarsely chop the central bones left behind.
- In a large, heavy-bottomed pot, heat 2 tsp of the olive oil and 2 tsp of the butter on high heat. Add squab trimmings, including the chopped bones, and roast on the stove until golden brown, about IO minutes, stirring frequently. Add I sprig of thyme and half of each of the carrot, onion, celery and garlic. Continue to roast for another 6 to 8 minutes. Cover with 2 cups of cold water, bring to a boil and simmer gently for 45 minutes.
- Remove the lobsters from the bouillon. Crack the shells and remove the meat from the tails, claws and knuckles, reserving the shells. Wash the heads thoroughly to remove all entrails. Set the lobster meat aside in the refrigerator.
- In a large, heavy-bottomed pot, heat 2 tsp of the olive oil and 2 tsp of the butter on high heat. Add lobster shells and roast on the stove for about 10 minutes, stirring frequently. Add the remaining sprig of thyme and the remaining half of the carrot, celery, onion and garlic, and continue to roast for another 6 to 8 minutes. Add tomato paste and brandy, and cook for a further 2 minutes. Cover with the remaining 2 cups o f cold water, bring t o a boil and then simmer gently for 45 minutes.
- Strain both stocks through cheesecloth and combine them in a large saucepan. Heat on medium heat and allow to reduce to the consistency of cream, about 20 minutes. Keep this sauce warm on low heat.
- Preheat the oven to 400°F. In a large, ovenproof saute pan on high heat, combine 2 tsp of the olive oil and 2 tsp of the butter. Season squab with salt and pepper and add to the pan, skin-side down. Brown for 2 minutes, then turn the squab over and place the pan in the oven for 3 to 4 minutes. Remove the pan from the oven and separate the squab legs from the breasts. Return the legs to the pan and the pan to the oven for a further 4 minutes while the breasts rest at room temperature.
- Cut lobster tail in half lengthwise. Place all of the lobster meat in the sauce and warm on low heat for 6 to 8 minutes until the lobster is heated through. Remove the lobster meat and whisk the remaining 4 tsp of cold butter into the sauce to finish. Chop the lobster knuckle meat for the beignets.