Pumpkin and Lobster Bisque

Pumpkin Soup
Sandra O'Claire / Getty Images
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 6 servings

This pumpkin lobster bisque is perfect as a starter course. Calabaza (West Indian pumpkin) is found throughout the islands and there are many recipes for pumpkin soups. Caribbean flavors shine in this luscious lobster bisque recipe. It’s a grand introduction to a Caribbean feast or makes a pleasing main course. If you can’t find West Indian pumpkin at your market, use a suitable winter squash such as butternut, Hubbard, or pie pumpkin.

What You'll Need

  • 4 1/4 cups chicken stock
  • 1 lobster tail
  • 4 tablespoons butter
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed)
  • 1 1/4 pounds pumpkin (peeled, deseeded, chopped)
  • 4 Roma tomatoes (peeled, deseeded, chopped)
  • 1 sprig fresh thyme
  • 1/2 cup whole cream
  • 1 tablespoon olive oil (or as needed, for brushing)
  • salt and white pepper to taste
  • Garnish: 1 tablespoon fresh cilantro (or parsley, chopped)

How to Make It

  1. In a saucepan, bring the stock to a boil, add the lobster tail, and simmer for 10 to 15 minutes. Don't over cook the lobster tail; it will become rubbery.
  2. Removed cooked lobster tail from the stock and allow it to cool. When cool enough to handle, remove the tail from the shell and set aside. Reserve the stock liquid.
  3. In another large saucepan, melt the butter and sauté the garlic and onions for about 5 minutes. Then, add the pumpkin and continue to cook until the pumpkin is soft - about 15 minutes.
  1. Add the tomatoes, thyme and reserved stock. Bring to a boil and then lower to a simmer for 20 minutes.
  2. Remove the pan from the heat and remove the thyme sprig. Using a food processor or blender, carefully grind the mixture into a rough puree. You can also use a hand masher to do this.
  3. Return the soup to the pan, and gently heat. Now, add the cream and salt and white pepper to taste.
  4. Lastly, cut the lobster tail into slices and brush with olive oil. Flash fry (sear) the tail on a griddle or in a frying pan.
  5. Serve by ladling the soup into a bowl, add a slice of lobster tail to each bowl, and garnish with cilantro or parsley.