Pickled Pumpkin Salad with Fresh Lobster
From Chef Peter Zampaglione, of the Atlanta Grill at the Ritz-Carlton in downtown Atlanta, which opens in November.
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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