Lobster Sweet Potato Soup

Sweet Potato Soup with Lobster & Corn Cream

Sarah MickeyAll Recipes, Lobster Recipes, Root & Rhizome Recipes, Stew & Soup Recipes Leave a Comment

Sweet Potato Soup with Lobster & Corn Cream

Makes 8 Servings
White Bordeaux

This soup is rich, creamy, smooth, sweet, earthy, and, thanks to the lobster, incredibly luxurious. It’s a great way to stretch your lobster dollars further by getting a lot of servings out of a single lobster tail without anyone complaining that they didn’t get enough.

(Well…no more than they’d normally complain about never having enough lobster)

Lobster Sweet Potato Soup
  • Soup:
  • 1 Large Butter Poached Lobster Tail, Cubed (How to Butter Poach Lobster)
  • 2 large Sweet Potatoes
  • 3 tbsp Olive Oil
  • 1 Onion, roughly chopped
  • 3 Carrots, roughly chopped
  • 2 spears of Celery, roughly chopped
  • 1/2 cup White Wine
  • 1 quart Chicken Stock or Broth
  • 1/2 cup of Heavy Whipping Cream
  • Juice of 2 Oranges
  • 5 Fresh Sage Leaves
  • Corn Cream:
  • Kernels from 1 Ear of Corn or 1 cup Frozen Corn
  • 1/2 Cup + 2 tbsp Heavy Whipping Cream
  • 1 Bay Leaf
  • Pinch of Salt



Preheat your oven to 350 degrees.


Roast the sweet potatoes on a sheet pan until tender, then remove them from the oven & set them aside to cool.


Make the Corn Cream – In a frying pan combine the 1/2 cup of cream, corn, bay leaf and salt. Bring the mixture just to a boil, then remove from the heat.

Remove the bay leaf from the corn mixture. Move the mixture to a blender, add the remaining 2 tbsp of cream & blend to a smooth puree. Reserve until the soup is finished.


In a large pot, saute the onions, carrots and celery in the olive oil until softened.


Deglaze the pot with the white wine & simmer to reduce by half. Add the chicken stock & simmer until the vegetables are tender.


Remove the bay leaf and move the soup base to a blender. Blend until smooth.


Peel the cooked sweet potatoes & add them to the soup base. Blend until smooth.


Taste and add salt & pepper as needed. Add the heavy cream, sage leaves & orange juice. Blend until smooth.


Put the soup in individual bowls. Top each with a dollop of the corn cream, a few pieces of butter poached lobster, and (if desired) the chive oil. Serve.

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