1 lb cooked lobster or lump crabmeat
1 1/2 tbsp cognac or brandy
2 tbsp extra virgin olive oil
1/2 cup diced onion
2 small carrots, diced
4 cups butternut squash, peeled & cubed
4 cups vegetable or chicken stock
1 tsp salt
1/2 tsp ground nutmeg
pinch cayenne
1/2 cup light (10%) cream
Chop the lobster meat into bite-sized pieces and toss with the cognac. Cover and set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the onion and carrot and cook until softened, about 7 minutes.
Add the squash, stock, salt, nutmeg and cayenne and bring to a boil. Reduce the heat and simmer, covered, for 15–20 minutes, or until the vegetables are tender.
Purée the soup with a handheld immersion blender or in a regular blender until smooth.
Stir in the cream and keep the soup warm until ready to serve. Do not boil.
Pile a quarter of the lobster meat in the center of a shallow bowl and add a ladle¬ful of the soup around it. Garnish with a sprinkle of nutmeg and some chives if desired. Repeat for the second bowl.
Serves 4.
Note: You can find frozen lobster meat in the seafood section of most supermarkets. Alternatively, buy 2 small lobsters (3 lbs/1.5 kg) and steam it in the top of a double-boiler for 7–10 minutes. Remove and submerge in a bowl of ice water to stop the cooking. Twist off the tail, cut it in half and remove the meat. Break the claws with a nutcracker, removing the meat and any pieces of shell.
Note: To save time, substitute prepared butternut squash soup from the supermarket. Season soup with salt and pepper, and then thin with a little milk, to achieve desired consistency.