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