(Serves 4)
For the Lobster
4 each 1 ½ lb. live Maine lobsters
2 medium shallots
2 ounces unsalted butter, softened to room temperature
8 ounces sweet apple cider
2 ounces aromatic vegetables broth or vegetable stock
2 ounces heavy cream
2 each fresh plum tomatoes
12 each dried cranberries
½ bunch fresh chervil

Cook the lobsters in plenty of boiling salted water until they start to float, about 7 minutes. Remove immediately, cover with ice and allow to cool. Remove lobster meat and cut into medium sized pieces. Dice shallots and cook in a non-reacting skillet with ½ ounce melted butter over slow flame until tender but not brown. Add the cider, increase flame, and reduce by half. Add vegetable broth and the cream, return to a boil, and reduce until lightly thickened. Off heat, whisk in remaining softened butter.

Meanwhile, peel the tomatoes, cut into quarters, remove the seeds, cut into small dice, and reserve for final assembly. With a sharp knife, carefully slice the dried cranberries very thin and reserve cranberries and chervil for final assembly.

For the Gnocchi
8 ounces pumpkin, peeled, seeded, cooked, and mashed
1 large egg yolk
2 ½ teaspoons unsalted butter
To taste salt and pepper
¾ cup semolina flour, plus more for shaping the gnocchi

Prepare the pumpkin. Mix the egg yolk into the mashed pumpkin. Pour the melted butter into the mixture, season with salt and fresh-ground pepper. Slowly fold in the semolina flour. Roll up dough into a ball. Cover with a towel and chill one hour. Bring plenty of salted water to a full boil. Using extra semolina flour to prevent sticking, roll the gnocchi dough into a long dowel about 1/2 inch in diameter. Cut into one-inch lengths. You should have 24 pieces or more, allowing 6 pieces per person. Cook in the boiling salted water for 3-6 minutes. Remove with a slotted spoon and cool on a platter.

For the Presentation
½ ounce unsalted butter
To taste salt and pepper

The reserved diced tomatoes, plucked chervil leaves, and sliced dried cranberries from step one. In a heated nonstick skillet over moderate flame, melt the butter until foam subsides. Add the cooled gnocchi, and brown them on all sides. Meanwhile, bring the cider broth to a boil in a large non-reacting skillet. Add the lobster pieces, diced tomatoes, dried cranberries, and browned gnocchi. Cook over high flame, tossing frequently, about 3-4 minutes, or until all ingredients are heated through. Adjust seasoning with salt and fresh-milled pepper to taste. Divide among four dinner plates. Decorate with the reserved chervil leaves.

Alan McGrath
Fore Street Restaurant
Bronze Medal Winner
1999 Great Taste of Maine
Lobster Governor's Tasting