Recipes

Ingredients

For the Wontons:

• 1 package of Citarella Peeled & Cut Butternut Squash, divided
• 2 pears—peeled, cored, and cut into 8 wedges
• 2 Tbsp. extra-virgin olive oi plus 2 tsp., divided
• Salt and pepper, to taste
• 1 egg yolk
• 1 Tbsp. all-purpose flour, for dusting
• 16 wonton wrappers

For the Ginger Beurre Blanc:

• 1 Tbsp. extra-virgin olive oil
• ¼ cup chopped shallot (from 1 large shallot)
• 1/3 cup Citarella White Wine Vinegar from Reims
• 3 Tbsp. dry white wine
• 1 Tbsp. peeled and roughly chopped ginger
• ½ cup heavy cream
• ½ cup unsalted diced butter
• Salt and pepper, to taste

For the Lobster:

• 1lb. Citarella Cooked Fresh Lobster Meat
• 2 Tbsp. unsalted butter

Instructions

1. Preheat oven to 350°F.
2. Prepare the Wontons: Place the butternut squash and pears on a sheet-pan. Toss with the extra-virgin olive oil, salt, and pepper; then, roast until soft and lightly caramelized, about 20-25 minutes. Halfway into the cooking process, stir everything to allow for even cooking. Remove from the oven and cool.
3. Place half of the roasted squash and pears in the base of a food processor. Season to taste and purée for 2-3 minutes until smooth. Remove from the food processor and place in a bowl until ready to assemble. Reserve the remaining squash and pears to heat and serve with the final dish.
4. Place the egg yolk in a small ramekin and add 2 tsp. water. Mix with a fork to combine and reserve.
5. Lay the wonton skins on a clean cutting board lightly dusted with the flour. Place about 1 Tbsp. of the squash and pear purée on the center of each wonton. Brush the edges with the yolk mix; then, fold into a triangle. Gently press the edges on the wonton to seal closed and remove excess air from the wonton. When all the wontons have been assembled, cover the sheet-pan with plastic wrap and place in the freezer until ready to use.
6. Bring a large pot of water to boil. Add a pinch of salt (about ½ tsp.) and 2 tsp. extra-virgin olive oil to the pot of water.
7. Meanwhile, prepare the Beurre Blanc Sauce: Heat the olive oil in a medium saucepan on medium heat. Add the shallots and cook 2-3 minutes until slightly softened. Add the vinegar, wine, and ginger. Cook until the liquid is almost totally reduced, about 10 minutes on low to medium heat. Add the cream and cook on low heat an additional 4-5 minutes. Whisk in butter, season to taste, and pass through a fine strainer. Keep warm.
8. Cook the wontons in the boiling water for about 3 minutes. Remove with a strainer or slotted spoon.
9. In a large sauté pan, place the cooked lobster meat and the butter. Gently heat the lobster meat for 3-4 minutes on medium-low heat. Meanwhile, warm the remaining roasted butternut squash and pears in a small sauté pan on low heat for 4-5 minutes, or until hot.
10. Divide the cooked wontons, roasted squash and pears, and lobster between 4 serving plates. Pour the Beurre Blanc Sauce on top and serve.