Atlantic lobster and shrimp with baby arugula and bay spinach in a butternut squash emulsion

Preparation time is 20 minutes.

Ease of preparation is difficult.

Ingredients

• ½ teaspoon saffron
• 2 large shallots, finely diced
• 1 cup white wine
• 16 mussels, scrubbed and cleaned
• 4 tablespoons Whipping cream
• 4 tablespoons orange juice
• 1 ½ cup chopped butternut squash
• 2 cups baby spinach, washed and picked over
• 2 cups baby arugula, washed and picked over
• 1 tablespoon butter
• 1 lobster tail, cooked and cut in 8 slices
• 2 lobster claws, cooked and cut into 8 slices
• 8 jumbo shrimp, cooked and peeled
• 16 wontons (see recipe below)

Directions

1. In a small saucepan, bring the saffron, shallots and white wine to gentle boil until reduced by 1/4 and add mussels. Cook for 4 minutes or until the shells have opened. Strain and set the mussels aside, discarding any that haven’t opened. Return the mussel liquid to the same saucepan with the cream and orange juice. Add the butternut squash and simmer until soft, about 8 minutes. Puree the squash mixture with a hand wand, every now and then bringing the blade of the wand to the surface, creating bubbly foam.
2. Wilt the spinach and arugula in a medium skillet over high heat with a tablespoon of butter, no more than a minute. Plate 1/8th of the arugula & spinach immediately and top with a slice of lobster tail, a slice of lobster claw, a shrimp, 2 mussels and 2 wontons.
3. Drizzle with the butternut squash foam and serve immediately