This recipe is for a seasonal menu item at by Eddie V’s Restaurant at DC Ranch in Scottsdale, Arizona.
Ingredients:
- For the Lobster Milk
- 6-8 each Lobster bodies
- 2 cups of Brandy
- 1 gallon of whole milk
- ½ gallon of Heavy Cream
- ½ cup of Blended Oil
- For the Butternut Squash Soup
- 6-8 each Butternut squash peeled and seeded
- 2 cups of Brandy
- 3 each Shallots (sliced thin)
- Salt and Pepper to taste
- ½ tablespoon of Ground Nutmeg
- 2 tablespoons of blended Oil
- Lobster Milk
Preparation:
For the Lobster Milk
1. Heat oil in heavy bottom stock pot
2. Add lobster bodies and cook until bright red.
3. A nice fond should develop on the bottom of the pan, once it does deglaze it with Brandy.
4. Make sure brandy is added off of the heat to avoid it from catching on fire.
5. Reduce brandy to au sec.
6. Add in Dairy and bring to a boil.
7. Remove from heat and allow it to steep for 45 min.
8. While milk is steeping, proceed to butternut squash.
1. Heat oil in heavy bottom stock pot
2. Add lobster bodies and cook until bright red.
3. A nice fond should develop on the bottom of the pan, once it does deglaze it with Brandy.
4. Make sure brandy is added off of the heat to avoid it from catching on fire.
5. Reduce brandy to au sec.
6. Add in Dairy and bring to a boil.
7. Remove from heat and allow it to steep for 45 min.
8. While milk is steeping, proceed to butternut squash.
For the Butternut Squash Soup
1. Cut peeled and seeded squash into large dice.
2. Heat a heavy bottom sauce pot and add Oil.
3. Add Shallots and sweat.
4. Once soft, add in squash, and season with salt and pepper to caramelize.
5. Once the orange color is achieved, deglaze with brandy and reduce to au sec.
6. Add nutmeg and Lobster milk.
7. Cook until squash is soft.
8. Blend until smooth adjusting the seasoning as needed.
