Sweet Potato and Lobster Shooters

Even a simple soup can be tweaked and served in a shot glass to create the perfect cold-weather hors d’oeuvre. Recipe makes approximately one dozen shooters.


  • 1 cup Yams (orange fleshed sweet potatoes)
  • 1/4 cup Onion
  • 1 cup Chicken Stock
  • Pinch Cinnamon
  • Pinch Nutmeg
  • Pinch Ginger
  • Pinch White Pepper
  • Pinch Dried Ginger
  • Pinch White Pepper
  • To Taste: Kosher or Sea Salt
  • 1/4 cup Heavy Cream
  • 1 tsp. Honey
  • 1/2 cup Heavy Cream
  • Lobster meat (to taste) or 4 large-sized Shrimp
  • 1 Tbsp. Chives, chopped


  1. If using shrimp, peel and de-vein it. Smoke roast the lobster or shrimp in a covered grill till done. Cool and chop them for later use.
  2. To make the yam soup, combine the yams, onions, stock, spices and seasonings in a heavy-bottomed pot and bring to a boil. Reduce to a simmer and cook, partially covered, until the yams are completely tender. Carefully transfer the soup into a blender, only filling half way, and blend till smooth. Return the contents to the pot and bring to a simmer. Add the first measure of heavy cream. Add the honey and taste for seasonings (add more salt and spices if desired).
  3. In a separate pot, bring the second measure of cream to a boil and reduce by half to thicken.
  4. To serve, pour the soup into 12 individual (tall) shot glasses. Spoon some of the reduced cream on top of the soup. Divide the lobster/shrimp among the glasses and sprinkle the top of each with chives.

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