Recipes
Squab and Lobster with Kabocha Squash and Rosemary Beignets
A Fall recipe from from West restaurant's West: The Cookbook
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published Nov 25, 2008
Squab and Lobster with Kabocha Squash and Rosemary Beignets
John James Sherlock
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A Fall recipe from from West restaurant's West: The Cookbook
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.
BEIGNETS1 Kabocha squash, 8 oz
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 (recipe available in cookbook)
1 egg
1 egg yolk
4 cups vegetable oil for deep frying
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.
