4 ounces Maine lobster meat
1 ounce roasted pumpkin puree
½ ounce port wine
½ ounce bourbon
1/8 teaspoon vanilla
1/8 teaspoon Maine maple syrup
½ cup cream
1 ounce butter
1 ounce flour
½ cup lobster stock
2 ounces diced blanched pumpkin
1 ounce roasted red bell pepper
1 ounce hard cider
¼ ounce Ramsdell Farms goat cheese
2 sprigs chervil

Blanch whole lobsters until the meat separates from the shell. Reserve and add to poaching liquid: pumpkin puree, port wine, bourbon, vanilla, and the maple syrup and simmer gently for five minutes. Add cream and simmer for five minutes.

Combine butter and flour and cook gently, without browning until pale white. Add to stock. Cook gently for five minutes. In a sauce pan place lobster meat, diced pumpkin and pepper strips. Add stock and reheat. Add hard cider just before serving in a large dinner bowl. Garnish with goat cheese and chervil