If you have time and a free source for lobster shells (your local fish monger or grocery store), start by taking a pound or two of shells and put them in a large pot. Cover them with water and let that water reduce on medium heat until all you are left with is about 1/8th of the water you originally put in. Strain to remove shells and tissue, and keep your liquid. Take a pumpkin or butternut squash and cut it in half. Scoop out seeds and the stringy part of the flesh. Keep a few seeds on the side. Bake the pumpkin cut-side-up for about 90 minutes at 200 degrees. Scoop the cooked pumpkin flesh out of the skin and throw the rest away.
Now, for your soup, you want equal parts heavy cream, pumpkin and lobster shell stock. Make sure these ingredients are well blended in a blender, or with a hand blender, and warm together before serving.
Convenience cooks can prepare this with canned pumpkin and lobster base. Just add your lobster base to water and let dissolve well before combining. I buy my base from a grocery store that caters to restaurants and foodies. Careful! A little goes a long way. We're talking, like, a teaspoon full for 4 servings.
For heaven's sake have fun with the garnish. If you cooked your own pumpkin, then dry toast the seeds with some sea salt in a pan and sprinkle them on top. Try light greens like sprouts, herbs or cucumber slices. If you used canned pumpkin, toast you up some pine nuts.
$2.00 per serving. Great protein and vitamins. Calcium. Impressive for guests. Fun and flexible for a decadent lunch for yourself.
If the president or your mother-in-law are coming over, buy some lobster claws, cook them, remove the meat and place it back in the claw with a couple leaves of tarragon. Place that baby in the center of your bowls. At the table, pour the soup around your lobster claw and place a shaving of black truffle next to the claw, floating on top of the soup. You're probably in the $6.50 per serving range, but then, how often does the president come over.
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