INGREDIENTS
1 medium-sized butternut squash
2 cloves garlic
1 medium-sized yellow onion
3 branches of celery
2 medium-sized carrots
4 Tbsp vegetable oil
3 1/2 qts lobster stock
1 lobster
2 tsp ground cinnamon
1/2 quart heavy cream
1/4 cup sherry vinegar
Salt to taste
DIRECTIONS
[1] Peel butternut squash, carrots, onions and cut all the vegetables in a medium-sized dish—doesn’t have to be perfect.
[2] Preheat a large soup pot, add vegetable oil.
[3] Sauté the vegetables for 3 minutes, till they get a nice golden-brown.
[4] Add lobster stock and whole lobsters.
[5] Add cinnamon, as well as salt pepper to taste.
[6] Cooking time is about 30-40 minutes, until veggies are soft enough to puree.
[7] Add heavy cream and sherry vinegar, then remove the lobster and pick the meat.
[8] Place in blender of VitaMix.
[9] Remember, if you blend while hot, start the blender on a slow speed. Add lobster stock, as needed.
Recipe Courtesy Sodel Concepts