Local Pumpkin Velouté with Lobster, Cognac, and Vanilla Bean Crème Fraiche
Yields 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
1 lobster tail- cooked and sliced into medallions
1/2 med onion- diced small
3 ribs of celery- diced small
1 3lb pumpkin- diced medium (when cleaning save seeds and toast for a garnish)
2 Yukon gold potatoes- diced medium
4 cups chicken or vegetable stock
1/2 cup heavy cream
1 vanilla bean- scraped (reserve seeds and pod)
2 ounces of cognac or navan (vanilla cognac)
1 tablespoon olive oil
1. In one tablespoon of oil sweat onions, celery, and pumpkin over medium heat for about 5 minutes without browning
2. Add potatoes, stock and vanilla pod, and bring to a simmer. Simmer for 15 minutes
3. Once vegetables are soft transfer all to a blender and puree with smooth. Strain through
a fine mesh strainer.
4. Add cream and cognac and season to taste.
To Serve: Put lobster the cooked lobster medallions in a serving bowl and pour soup in the bowl. Garnish by swirling vanilla crème fraiche and top with toasted pumpkin seeds.
To create the vanilla crème fraiche blend together the seeds of one vanilla bean and 1/4 cup of crème fraiche
For a fun fall treat, carve out small pumpkins and us them as soup bowls!