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Maine Lobster Soup with Seared Butternut Squash & Roasted Tomato Romesco

12 ounces Maine lobster meat
1 pound butternut squash (peeled)
1 Tablespoon extra virgin olive oil
3 cups ripe tomato (large chop)
4 garlic cloves
1/3 cup whole almonds
1 medium onion (large chop)
1 red bell pepper (large chop)
1 cup water
To taste salt
To taste ground black pepper
1 Tablespoon parsley (finely chopped)

Pre-heat oven to 425 degrees.

Large dice the butternut squash (1 inch squares) and set aside.

In a large oven proof sauté pan over high heat place the olive oil.

Once the oil is hot place the butternut squash in the pan and cook until browned on each side turning frequently. Once each side is browned push squash to one side of the pan and add tomatoes. Place pan in the oven and roast for 10 minutes. Remove pan from oven. Remove squash from the pan and hold warm.

In food processor place garlic, almonds, red pepper and onion. Pulse until all items are finely chopped.

Add the mixture from the food processor and 1 cup of water to the pan of roasted tomatoes. Simmer soup for 15 minutes over medium high heat. Add lobster meat to soup and warm through. Remove from heat and stir in squash. Season soup with salt, pepper and parsley. Serves 4.