PUMPKIN LOBSTER BISQUE

By akselden

Ingredients

• 2 lobsters,1 3/4 pounds each
• canola oil for searing
• 1 celery stalk strings removed, finely
• diced
• 1 Spanish or brown onion, finely diced
• 1 carrot, peeled and finely diced
• 1/2 cup tomato paste
• 1/2 cup cognac
• 1/2 cup dry sherry
• 8 ounces canned unsweetened pumpkin
• 3 quarts heavy cream
• 1 bay leaf
• 1 bunch each tarragon and chervil,
• about 34-ounce each
• 2 bunches thyme, about 1 1/2ounces total

Preparation

Step 1

Remove lobster meat from shells and set aside. Chop shells. Heat oil over high heat in heavy-bottom, high-side skillet; sear shells, celery, onion and carrot, stirring continuously. When softened, add tomato paste, cognac and sherry. Cook over medium heat until reduced by half. Add pumpkin, cream and bay leaf. Simmer on low heat for 1 hour or until soup thickens and coats back of spoon. Add tarragon, chervil and thyme. Turn off heat and let steep for 5 minutes. Strain soup twice through chinois or fine sieve. Reheat over very low heat to serve.