Air Dried Apple Street Farm Chicken with Chanterelles, Pumpkin Agnolotti, and Lobster Emulsion
Preheat the oven to 350ºF. Coat the pumpkin in butter, salt, pepper, brown sugar and roast until tender. Scoop out the pumpkin flesh and chill. When cooled, puree with the cream cheese and garlic and adjust seasoning with salt and pepper. Pipe into the prepared pasta and roll into angolotti.
Heat oven to 400ºF. Season chicken with salt, pepper, dried lavender, and a touch of oil to coat. Transfer to oven and roast until golden brown, approximately 25 to 30 minutes. Carve and slice the breast from the chicken and separate the legs from body. Deglaze the pan with chicken stock or water; remove the top layer of fat and reserve juices.
Heat the oil in a sauté pan until hot then add butter. Add the chanterelles and sauté until caramelized. Deglaze with wine and add the garlic and shallots. Season with salt and pepper.
Put the lobster shells in a stock pot and cover with water. Add the garlic, bay leaf, parsley stems, and onion and cook for 30 minutes. Strain and reduce by half. Slowly whisk in butter by cubes until it comes together. Season with salt and pepper.
Ladle 1 ounce of lobster emulsion on each plate. Coat the agnolotti with 2 tablespoons of lobster emulsion and toss with parsley. Serve 4 agnolotti per person. Divide the chicken breast, legs, and thighs among the plates. Spoon deglazed chicken juices over the plate and serve immediately.