Pumpkin and Maine Lobster Bisque with Goat Cheese and Roasted Bell Pepper

INGREDIENTS:

4 ounces Maine Lobster meat

1 ounce roasted pumpkin puree

½ ounce port wine

½ ounce bourbon

1/8 teaspoon vanilla

1/8 teaspoon Maine maple syrup

½ cup cream

1 ounce butter

1 ounce flour

½ cup Maine Lobster stock

2 ounces diced blanched pumpkin

1 ounce roasted red bell pepper

1 ounce hard cider

¼ ounce goat cheese

2 sprigs chervil

DIRECTIONS:

Blanch whole Maine Lobsters until the meat separates from the shell.  Reserve and add to poaching liquid:  pumpkin puree, port wine, bourbon, vanilla, and the maple syrup and simmer gently for five minutes.  Add cream and simmer for five minutes.

Combine butter and flour and cook gently, without browning until pale white.  Add to stock.  Cook gently for five minutes.  In a sauce pan place Maine Lobster meat, diced pumpkin and pepper strips.  Add stock and reheat.  Add hard cider just before serving in a large dinner bowl.  Garnish with goat cheese and chervil.

NUTRITIONAL:

Per serving:

calories                                      927.9                                     

cholesterol                                  263  milligrams

protein                                        39  grams                         

sodium                                        871  milligrams

total fat                                        57.6  grams                          

dietary fiber                                  5.0  grams

carbohydrate                                54.2  grams                         

calcium                                       573  milligrams

Nutritional information provided by MasterCook II, 1995.  Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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