Butternut Squash & Lobster Bisque with Crispy Seafood Dumpling


May 14, 2011

Story By: Dining Out Team |

Serves 4


  • Butternut Squash & Lobster Bisque with Crispy Seafood Dumpling
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  • 4 cups diced butternut squash
  • 2 cups lobster stock (can substitute with vegetable or chicken stock)
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon chopped garlic
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped celery
  • 2 bay leaves
  • 2 springs fresh thyme
  • 1 cup heavy cream
  • pinch of pepper
  • salt, to taste (some lobster or chicken stock may already be salty)


  1. In a soup pot with medium heat, add vegetable oil, celery and onion. Saute for a minute, then add garlic and saute for 30 seconds.
  2. Add butternut squash and chicken stock and cook about 15-20 minutes until squash is soft.
  3. Add heavy cream, salt and pepper and puree in blender until soup is smooth.

Crispy Seafood Dumpling


  • 8 spring roll wrappers
  • 4 medium-size shrimp, finely chopped
  • 2 scallops, finely chopped
  • 1/2 cup crab meat
  • 1/2 whole egg, beaten
  • 2 tablespoons chopped green onions
  • 1/4 tablespoon garlic powder
  • 1/4 tablespoon onion powder
  • pinch of paprika
  • pinch of pepper and Aloha shoyu, to taste
  • 2 cups vegetable oil for deep-frying dumpling


  1. Combine shrimp, crab meat and scallop with one-half of beaten egg, garlic powder, onion powder, paprika, green onions, pepper and shoyu sauce.
  2. Scoop in one-half tablespoon of mixture and wrap with spring roll skin. Repeat for all wrappers.
  3. Pre-heat oil to 320 degrees and fry dumpling about 2 minutes, or until golden crisp. Set aside.
  4. When ready to serve soup, add a big dot of whipped cream and top with fried seafood dumpling.
Hawaii's Best
Hawaii's Best