Pickled Pumpkin Salad with Fresh Lobster

Game meat and stronger herbs can be substituted in this lobster and pumpkin salad.

This lobster and pumpkin salad also can be served buffet-style.

From Chef Peter Zampaglione, of the Atlanta Grill at the Ritz-Carlton in downtown Atlanta, which opens in November.

4 servings

Ingredients:

Salad

• 1 quart pumpkins, diced medium
• 7 large shallots, roasted and julienned
• 3 1-pound lobsters
• 1 pound greens (your choice of: arugula, frisee or watercress)
• 1/3 cup fresh herbs, chopped (your choice of: tarragon, basil or chives)
• Salt to taste
• Pepper to taste
• Zest from one lemon
• 2 ounces olive oil
• 2 ounces balsamic vinegar

• 2 cups rice wine vinegar
• 1 cup honey
• 1 teaspoon peppercorns
• 2 bay leaves
• 1/2 ounce ginger

Marinade Mix all ingredients together. Bring to a boil over medium heat to infuse flavor. Strain to separate liquid from solids. Discard solids.

Salad Saute pumpkin until golden brown. Lay pieces on a sheet pan. Cook in oven at 375 degrees for 5 minutes or until al dente. While pumpkin is still warm, toss with marinade. Allow mixture to sit for 20 minutes. Strain excess marinade and discard. Toss pumpkin with fresh herbs, salt, pepper, lemon zest and roasted shallots. Set aside.

Lobster Bring large pot of water to a boil. Drop lobster into boiling water for 2 minutes. Remove lobsters and allow to cool. Shell lobsters and remove meat. Saute all meat for 2 minutes.

Toss all lobster with pumpkins and serve with appropriate greens.

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Ritz-Carlton - Atlanta Grill

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