One At A Time

Pumpkin & Lobster Soup

I’m so tempted to start delving into the many Holiday Gift Lists floating around the internet. (I’m especially excited about perusing goop’s list.) But, I like to experience my holidays one at a time, and since Thanksgiving is my favorite holiday I’ve decided to fully experience my time with family and friends joined around the table, feasting on home-made delights before I move on to celebrating Christmas/Chanukah.

Here are a few of my favorites dishes I’m looking forward to this Thanksgiving!

The first is a delicious soup my good friend’s mom would make when we feasted at their home on the lake in Tahoe (some of my favorite Thanksgivings)!

Pumpkin Soup With Creole Lobster

  • 4 sugar pumpkins or 2 medium butternut squash (about 5 pounds total), halved and seeded
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Five 1-pound lobsters
  • 1 stick (4 ounces) unsalted butter
  • 1 large white onion, chopped
  • 2 garlic cloves
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 bay leaf
  • 1 cup medium-dry white wine
  • 1/2 cup crème fraîche
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves

1. Preheat the oven to 350°. Drizzle the pumpkin halves with 2 tablespoons of the olive oil and season with salt and pepper. Wrap each half tightly in foil and bake on a large cookie sheet for 1 hour and 15 minutes, or until tender. Let cool slightly, then scoop the pumpkin flesh into a bowl.
2. Meanwhile, bring a stockpot of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the lobsters. Cover and cook over high heat for 3 minutes. Using tongs, transfer the lobsters to the ice water and let cool. Twist off the heads and reserve. Crack the claws and remove the meat in 1 piece. Using a heavy knife, halve the lobster tails lengthwise, cutting through the meat and the shells. Remove the dark intestinal veins from the tails. Transfer the lobster tails and the claw meat to a large baking sheet; refrigerate.
3. Clean out the lobster heads with a spoon and return the shells to the stockpot. Simmer the shells for 30 minutes, skimming frequently. Strain the lobster stock through a fine sieve and reserve 8 cups.
4. In a soup pot, melt 4 tablespoons of the butter. Add the onion, garlic, thyme, rosemary and bay leaf. Cook over moderate heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the cooked pumpkin and the wine and simmer until the wine has reduced by half, about 5 minutes. Add 6 cups of the lobster stock and simmer for 30 minutes. Remove and discard the herb sprigs and bay leaf.
5. In a food processor or blender, puree the soup with the crème fraîche. Return it to a clean pot. Add enough of the remaining 2 cups of lobster stock to make the soup velvety; season with salt and pepper.
6. Mix 1 tablespoon of kosher salt with 2 teaspoons of pepper and the garlic powder, onion powder, cayenne, dry mustard, cumin, nutmeg, cinnamon and cloves.
7. In a very large skillet, heat the remaining 1/4 cup of olive oil. Add the lobster tails, cut sides down, and cook over high heat until the shells begins to brown, 3 minutes. Reduce the heat to moderate, turn the tails and add the remaining 4 tablespoons of butter and the spice mixture. Cook the tails for 2 minutes, basting them with the spice butter. Transfer the tails to a plate and remove the meat from the shells. Add the lobster claws to the skillet and baste with the spice butter, 2 minutes per side. Add the claws to the tails on the plate.
8. Bring the soup to a simmer. Ladle into warmed bowls and garnish each serving with a lobster tail half and a claw.

Recipe comes from Food & Wine


Chestnut Stuffing With Leeks & Apples

This is my girlfriend, Cynthia Desser’s (Cynthia Desser Accessories) favorite stuffing, the chestnuts reminds her of growing up in New York City. It’s so delectable that if you’re not quick you’ll only get one helping, of course, I’ve mastered getting two helpings. I eat the stuffing first and then before eating anything else, help myself to seconds!!

Chestnut Stuffing With Leeks & Apples

  • 1 tablespoon olive oil, divided
  • 1 cup thinly sliced celery, about 4 celery stalks
  • 1  chopped onion, about 1 medium onion
  • 1 cup chopped leeks
  • 4 cups chopped Fuji apples, about 3 apples
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 10 cup(1-inch) cubes from assorted whole-grain bread, toasted until dry
  • 2 cups coarsely chopped cooked shelled chestnuts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 3 1/4 cups fat-free, low-sodium chicken broth, heated
  • 4 tablespoons unsalted butter

1. Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.                                                                                  2. Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; saute 3 minutes.                                                                                                                                                                                                                           3. Combine apple mixture, bread, and next 4 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.                                                                                                                                                                                                                                       4. Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving.

Roasted chestnut instructions:
Preheat oven to 400 degrees F. With sharp knife, slash shell of each chestnut. Place in jelly roll pan and roast until shells burst open, about 20 minutes. When cool enough to handle, with paring knife, peel chestnuts. Chop chestnut meat; place in large bowl.

View these expert tips on making the creamiest mashed potatoes!

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