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Preparation:

  1. Peel the onion, leek and garlic. Cut into thin slices. Put a pot on low heat with the butter and, when it melts, place the onion, the garlic and the leek, and leave to simmer.
  2. Peel the carrots and the pumpkin. Cut into equal-sized pieces.
  3. When the onion is half-cooked, add the curry, stir and, making sure that it does not burn, add the chopped pumpkin, the carrot and cover with the stock. Leave to cook for about 20 minutes.
  4. Put a pot to boil with water and a pinch of salt and, when it starts boiling, put in the lobsters and leave to cook for 6 minutes. Take them out and cool quickly with water and ice. After 10 minutes, you can take them out, peel the tail and cut it into slices the thickness of a finger. Put to one side.
  5. When the pumpkin and carrot are cooked, add the diced Urgèlia cheese PDO and blend to a smooth cream.
  6. Pour through a colander. Add salt if necessary and adjust the consistency of the cream. It is thick, add a little stock.
  7. Serve with the cream lukewarm, placing 2 slices of lobster in the middle, sautéed with a little oil, and decorate with chopped chives.

Recipe by Pep Nogué

Ingredients

Serves 4 people

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