This lobster and pumpkin soup is a gem of Cuban cuisine. Chop the lobster into pieces, fry it, and then cook the pumpkin until soft. With spices, broth, and wine, you will achieve an exquisite cream, ideal for special occasions.
The creamy lobster and pumpkin recipe combines exquisite flavors in a unique blend.
The softness of the pumpkin merges with the intense flavor of the lobster, creating an unforgettable culinary experience.
The final touch of wine and butter gives it a special shine that enhances its presentation.
Before you begin, we recommend as an alternative the delicious recipe from Sopa de cabello de ángel y pollo on a friendly site.
Creamy Lobster and Pumpkin Soup
Ingredients
1 ½ cup of Lobster meat
1 cup of Peeled pumpkin
1 cup of Heavy cream
650 milliliters of Vegetable broth
Ground pepper
1 Bay leaf
1 pinch of Cumin
3 grams of Vegetable coloring
40 milliliters of Sherry wine
30 milliliters of Vegetable oil
40 grams of Red bell peppers
30 grams of Butter
1 pinch of Salt
Preparation
Step 1 : Chop the lobster meat into approximately 2 cm pieces.
Step 2 : Then, fry them in oil until they turn golden brown.
Step 3 : Remove the meat from the fat and cook the pumpkin until soft.
Step 4 : Next, add the sauté, spices, and prepare a cream with the pumpkin.
Step 5 : Incorporate the broth and let it come to a boil.
Step 6 : Add the annatto and salt, and cook for about 10 minutes at 130 ºC.
Step 7 : To finish, uncover the pot, add the wine, and cover; let it rest for 5 minutes with butter cubes to achieve the desired shine and flavor in the cream.
Step 8 : Finally, serve the cream, decorating with the cooked lobster meat.
If you liked this recipe, you’ll surely love the dishes at Sopa de coditos or Shishbarak from our recipe collections.
