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This Recipe contributed by: | ||||||||||
| 8 cups lobster stock 4 cups heavy cream 1 large white onion (julienne) 2 pounds peeled pumpkin (chopped) 1 Tbs Lobster base 2 Tbs tomato paste 1 cup dry sherry 1 cup lobster meat (chopped) Sauté, in heavy bottom deep pot, onions and pumpkin until tender. Add lobster stock and heavy cream bring to a simmer. Next add lobster base and tomato paste. Next puree soup in blender or with a braun. Last add sherry and lobster meat. Whisk well, season with salt and pepper to taste. | ||||||||||
| (Updated: 03 Nov 2007) | ||||||||||
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