The butternut squash soup is smooth and rich while the citrus and ginger in the lobster cuts through the richness adding brightness and depth to the overall flavor. This soup matches well with a French style Chardonnay or a Gewü rztraminer.
Ingredients
For the soup:
For the garnish:
Ingredients
For the soup:
- 1 yellow onion, chopped
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 3 cups peeled, cubed butternut squash
- 2 cups chicken stock
- 3 cups water
- 1 Tbsp. brown sugar
- Salt and pepper
For the garnish:
- 1 Tbsp. olive oil
- 1 cup cooked lobster tail meat, diced into large pieces
- 1 Tbsp. finely chopped fresh ginger
- 1/4 cup orange juice
- 1 Tbsp. orange zest
- 2 Tbsp. crè me fraiche
- 2 Tbsp. chopped fresh parsley
- Salt and pepper
Preparation
- Place a large pot on the stove over medium heat and add the butter, olive oil, and onion.
- Reduce the heat to low and cook stirring, until onion is softened.
- Add the squash, stock, water, brown sugar, and a pinch of salt and pepper and cook the mixture over moderately low heat for 20 to 30 minutes, or until the squash is tender.
- Puree the mixture in batches in a blender or food processor and strain it into a clean pot. Adjust seasoning as needed.
- For the lobster, heat the oil in a sauté pan over medium-high heat.
- Add the lobster and ginger and sauté quickly until the lobster just begins to color and the ginger softens.
- Add the orange juice and let it reduce by half.
- Remove the pan from the heat and swirl in the remaining ingredients.
- Adjust seasoning as needed.
- Fill 4 bowls with the soup and divide the lobster mixture among the bowls.
