Beer makes batters better, meat more tender, and sauces more flavorful.
Butternut Squash Soup with Lobster
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- #58402
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/4 cup butter
4 pounds butternut squash, peeled and diced
salt and pepper
1 onion, diced
2 cloves garlic, minced
1 sprig fresh thyme or epazote
1 bay leaf
3 cups lobster stock
2 chipolte peppers in adobe sauce or just use the chipoltes without sauce
1/4 cup heavy cream
1 1/2 pound cooked lobster meat
directions
Cook squash with half the butter in heavy duty skillet, season with salt and pepper, over medium high heat, turning until squash is caramelized but still firm, about 15 to 20 minutes.
In another saucepot, melt remaining butter and cook thyme, garlic, bay leaf to extract flavors. Add to squash along with lobster stock and peppers. Bring to a boil, simmer about 20 to 25 minutes until squash is tender. Remove thyme and bay leaf.
Carefully transfer mixture to a blender and blend smooth. Return mixture to pot and add heavy cream. Divide cooked lobster meat in bowls and ladle on soup. Garnish with thyme or epazote.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 6, 2016
vundabar