INGREDIENTS
1 1/2 cups
Fish or seafood stock
1 cup
Lobster meat, fresh cooked
4 cups
Butternut squash
3
Celery, ribs
2
Leeks, medium
1
Shallot, (minced (approximately 1/2 cup)), medium
1
sprig Thyme
1
Black pepper
1 pinch
Cayenne pepper
1/2 tsp
Sea salt
1 tbsp
Olive oil, extra virgin
1 cup
Half-and-half
1/3 cup
Cognac