Acorn Squash and Maine Lobster Bisque
with Sorrel and Charred Shiitake Mushrooms
Serves 4-6
3 Acorn squash, cut in half with seeds scraped out
3 tablespoons unsalted butter, cut into 6 equal pieces
2 tablespoons fresh thyme leaves
Sea salt and freshly ground pepper
1 medium carrot, finely diced
1 onion, finely diced
1 shallot, finely diced
1 medium leek, finely diced using tender white and pale green parts
1 clove garlic, finely minced
4 quarts prepared organic chicken stock*
3 cups prepared lobster stock*
3 tablespoons olive oil
½ cup fresh basil leaves, chopped
2 tablespoons crème fraîche
½ pound fresh lobster meat, bite-sized pieces* (purchase same day from fish market)
Fresh baby sorrel leaves for garnish
Grilled shiitake mushrooms for garnish
Place squash halves cut side up on a sheet tray or roasting pan. Place one piece of butter in the hollow of each squash half. Season squash with thyme, salt and pepper. Roast in a pre-heated oven at 350 degrees until golden brown. Cool squash until it is easy enough to handle. Scrape flesh from skin with a spoon and set aside. Discard skins. Heat olive oil in a large Dutch oven over medium heat. Add carrots, onion, shallots, leeks and garlic and sauté until light brown and caramelized. Add squash and chicken stock. Simmer until vegetables are tender. Add lobster stock and simmer for 5 more minutes. Turn off the heat and add basil. Puree your soup in a blender, incorporating the crème fraîche at the end. Season with salt and freshly ground pepper. Garnish with poached lobster,* sorrel and shiitake mushrooms. Serve immediately.
This recipe was provided to Muses & Visionaries magazine by Chef Armando Yagues, of Private Chef Palm Beach.
