Seasonal Sweetness

Local Pumpkin Velouté with Lobster, Cognac and Vanilla Bean Crème Fraiche

Scott Myers
Chef de cuisine, L’Auberge Provencale

Harvest time is inspiration time for L’Auberge Provencale toque Scott Myers, a student of the seasons who enjoys mixing his own touches into Mother Nature’s bounty. “Soup always warms the soul, and what better way to enjoy the season then with the use of pumpkin,” he said, adding, “The use of lobster adds an elegant treat.” Meanwhile, he credits the vanilla crème fraiche with adding a luxe finish to a winter favorite.

Photography by Jonathan Timmes

PREP TIME: 10 min.
COOK TIME: 20 min.
SERVES: 4

INGREDIENTS
1 lobster tail, cooked and sliced into medallions
1/2 medium onion, finely diced
3 celery ribs, finely diced
1, 3-pound pumpkin, diced medium
(save and toast seeds for garnish)
2 Yukon gold potatoes, diced medium
4 cups chicken or vegetable stock
1/2 cup heavy cream
1/4 cup crème fraiche
1 vanilla bean, scraped (reserve seeds and pod)
2 ounces cognac or navan (vanilla)
1 tablespoon olive oil

PREPARATION
Mix vanilla bean seeds in with the crème fraiche, and let set for 5 minutes to infuse. Reserve.

Heat olive oil in a pan. Sweat onions, celery and pumpkin over medium heat for about 5 minutes (without browning).

Add potatoes, stock and vanilla pod; bring to a simmer (for about 15 minutes).

Once vegetables are soft, transfer all to a blender, and puree until smooth. Strain through a fine mesh strainer. Add cream and cognac; season to taste.

Place the cooked lobster medallions in a serving bowl, and smother with soup. Garnish by swirling vanilla crème fraiche, and top with toasted pumpkin seeds.

For a fun fall treat, carve out small pumpkins, and use them as soup bowls.

(December 2008)

Tags: cognac, lobster, Local Pumpkin Velouté, pumpkin, recipe, soup, vanilla bean