Spicy Lobster with Hokkaido Pumpkin

For the spiced lobster with Hokkaido squash, wash the live lobsters.

Meanwhile, bring a large pot of salted water and some caraway seeds (covered) to a boil.

Add the two lobsters to the boiling water and cook, covered, for 5 minutes.

Then lift out of the water with a ladle and rinse in ice water.

Turn out the tails and cut into medallions, including the shell.

Set the tail ends aside, break open the claws using kitchen scissors (or a meat tenderizer) and scoop out the meat.

Chop the broken shells and the carapace, rinse well with water and drain.

Fry in olive oil with shallots, carrots and garlic until light brown.

Deglaze with sherry vinegar and reduce.

Cover shell pieces with water (about 3/4 l) and simmer for 50 minutes.

Peel the pumpkin, cut in half, remove the seeds and divide into wedges.

Cut out 16 small pieces of about the same size.

Put the remaining pulp through a juicer.

Saute pumpkin pieces in 2 tablespoons butter, season with salt and sugar, and glaze with pumpkin and orange juice.

Strain lobster stock through a very fine sieve and reduce to 200 ml.

Add tarragon, boil once and pour through a sieve.

Fry lobster medallions with claws in 3 tablespoons butter for 3-4 minutes until lobster has taken on a light color.

Remove excess fat to paper towels.

Transfer lobster pieces to warmed plates, add squash a

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