|4 • small acorn squash|
|• Olive oil|
|• Salt and pepper, to taste|
|2 • 1 ½-pound Maine lobsters|
|12 • slices bacon, chopped and sautéed until crispy|
|2 cups • baby portabella mushrooms, diced|
|2 • trimmed and diced (white parts only)|
|• Breadcrumbs, panko flakes or fried onion straws|
Preheat the oven to 375 degrees.
Cut the squash in half lengthwise, and remove the seeds. Place cut side up in a large baking dish, season with olive oil, salt and pepper, and roast for 45 minutes or until the squash is soft. Remove and set aside, keeping the oven heated.
In a very large pot of boiling, salted water, cook lobsters until they turn bright red, about 10 minutes.
Let the lobsters cool slightly. Twist off lobster tails and claws, and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster tail into medallions, and pat dry.
Heat a large sauté pan to medium, and add 2 tablespoons olive oil. Add the mushrooms and leeks, and sauté until brown. Add the bacon and lobster meat, season with salt and pepper, and cook for a minute or two more, gently stirring until all ingredients are incorporated and heated through.
Divide the mixture between the acorn squash halves. Drizzle a little bit of olive oil over each one, and top with the bread crumbs, panko flakes or fried onion straws. Bake in the oven for several minutes until warm.