Christmas Pumpkin Soup with Lobster

Ingredients

• 1 vanilla pod
• 350 g pre-cooked lobster tail (ready to use)
• 2 shallots
• 1 tart apple
• 600 g pumpkin
• 3 tbsp butter
• 800 ml chicken broth
• 150 g crème fraîche
• Salt
• freshly ground pepper
• Ground Cinnamon

Instructions

1. 1.

   Slice the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Slice the lobster meat into thin rounds. Peel and finely chop the shallots. Peel, halve, core, and dice the apple and pumpkin. Heat 1 tbsp butter in a large pot and sauté the shallots until translucent.

2. 2.

   Add the diced apple and pumpkin and cook for about 5 minutes. Add the vanilla seeds and pod, pour in the chicken broth, bring to a boil, then simmer for approximately 20 minutes over medium heat. Remove the vanilla pod and puree the soup.

3. 3.

   Stir in the crème fraîche and season with salt, pepper, and a hint of cinnamon. In a skillet, sear the lobster rounds in butter until just opaque, seasoning lightly with salt and pepper. Ladle the soup into bowls, arrange the lobster medallions on top, and garnish with vanilla pod pieces before serving.