Four 1 1/2 pound hardshell live (Maine) lobsters
2 cups clarified unsalted butter
1 small (about 1 1/2 pounds) butternut squash
4 tablespoons salted butter
Salt and freshly ground black pepper
1/2 pound fresh pasta dough, rolled out to the thinnest setting of your pasta machine or store-bought filled pasta such as agnolotti or tortellini
1 small head Savoy cabbage, cored and cut into 1/2-inch thick strips
In a large stock pot over medium-high heat, bring enough water to fit four lobsters to a boil. Add the lobsters, cover the pot, and cook them for 8 minutes. Remove the lobsters and plunge them into an ice water bath. Once cool enough to handle, remove the meat from their shells and refrigerate the meat until ready to use.
MAKE THE LOBSTER BUTTER: In a large frying pan over low heat, heat the clarified butter. Cut the shells of the lobsters into small pieces with sharp kitchen shears and add to the butter. Gently cook for 10 minutes. Remove the pan from the heat and pour the flavored butter into a fine mesh sieve set over a medium bowl. Using a wooden spoon, press the lobster shells against the sieve to extract all of the flavor. Set aside until ready to use.
MAKE THE SQUASH: Peel, seed, and dice the squash. Heat a large frying pan over medium-low heat, melt the 4 tablespoons salted butter, and add the squash. Stir the squash to coat in the butter, partially cover the pan, and cook for 30 minutes. The cooked squash should be very soft. Puree the squash in a food processor until smooth. Season to taste with salt and pepper and set aside to cool.
MAKE THE DUMPLINGS: Lay the pasta dough out on a floured work surface and cut out 3-inch circles with a cookie cutter. Be sure to keep the rounds of pasta covered with a damp kitchen towel to prevent drying out. Place 1 heaping teaspoon of the squash filling into the center of one of the rounds. Fold the round in half to create a half circle and pinch the edge to seal the seam. (If the pasta is too dry to seal, dab a little water along the edge of the circle and press with your fingertips.) Place the dumpling on a floured baking sheet and continue with the remaining rounds.
MAKE THE CABBAGE: Fill a medium pot three-quarters full with salted water and over high heat, bring to a boil. Add the cabbage and cook for 1 minute. Immediately drain the cabbage into a colander and rinse under cold running water. Allow the cabbage to drain well.
TO SERVE: In a large frying pan over medium heat, heat 4 tablespoons of the lobster butter and add the cabbage. Cook until heated through and season to taste with the salt and pepper. In a large pot over high heat, bring salted water to a boil. Add the dumplings and cook for 1 to 2 minutes, depending on how long they have been drying. Drain the dumplings in a colander. In a second large frying pan over medium-high heat, heat the remaining lobster butter. Add the cooked dumplings and the lobster meat and toss to coat. Cook until the lobster is just heated through and adjust the seasoning with salt and pepper.
Divide the cabbage among four dinner plates. Spoon the lobster and dumplings around the plate. Serve immediately.
Active Time: 50 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 4 Servings