Pumpkin Lobster Bisque

Name: Pumpkin Lobster Bisque
Prep time: 1 h
Total time: 1 h
Cuisine: Jamaica
Ingredients: 4 plum tomatoes, peeled de-seeded and chopped; 1 kg/2 lb 4 oz pumpkin or butternut squash, peeled, de-seeded and chopped coarsely; 1 kg/2 lb 4 oz pumpkin or butternut squash, peeled, de-seeded and chopped coarsely; 2 garlic cloves, crushed; 125 ml/½ cup single cream or full-cream milk; 1 scotch bonnet pepper or ½ tsp hot pepper sauce (optional); 1 scotch bonnet pepper or ½ tsp hot pepper sauce (optional); 1 fresh thyme sprig; oil, for brushing; a few dashes of Pepper Sherry or sweet sherry; a few dashes of Pepper Sherry or sweet sherry; 125 ml/½ cup single cream or full-cream milk; 1 tbsp finely chopped fresh coriander, to garnish; salt and ground white pepper; salt and ground white pepper; 1 lobster tail; 1 litre/1¾ pints vegetable or chicken stock; 1 large onion, finely chopped; 50 g/2 oz butter; 1 litre/1¾ pints vegetable or chicken stock

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Embodying the flavours of the Caribbean, this gloriously decadent soup is the perfect introduction to a Caribbean feast. ‘Calabaza’, the Spanish name for pumpkin, is common throughout the islands and a thick, rich pumpkin soup is just as widespread.

Ingredients

1 litre/1¾ pints vegetable or chicken stock
1 lobster tail

Americas
Jamaica
Soup
Pescatarian
Gluten-free
Caribbean

Method

Pour 500 ml/2 cups of the stock into a medium-sized saucepan and bring to the boil. Add the lobster tail and simmer for 15 minutes.
Remove the lobster tail from the pan an