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1
Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend.
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2
Let stand until thickened, about 3 hours.
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3
Cover creme fraiche and refrigerate.
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4
Preheat oven to 400F.
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5
Melt 4 tablespoons butter in large pot over medium heat.
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6
Remove from heat.
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7
Add sweet potatoes and sugar and toss to coat.
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8
Arrange sweet potatoes on 2 baking sheets.
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9
Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.
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10
Melt 4 tablespoons butter in same pot over medium heat.
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11
Add leeks, celery and remaining 1 1/2 teaspoons ginger and saute until leeks begin to soften, about 5 minutes.
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12
Add roasted sweet potatoes and saute 2 minutes.
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13
Add 10 cups broth and orange juice.
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14
Bring mixture to boil.
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15
Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.
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16
Working in batches, puree soup in processor.
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17
Return soup to pot.
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18
Thin with more broth, if desired.
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19
Season with salt and pepper.
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20
(Creme fraiche and soup can be made 2 days ahead.
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21
Cover separately; chill.)
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22
Remove lobster meat from shells.
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23
Slice into 1/3-inch-thick medallions.
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24
Melt 2 tablespoons butter in heavy large skillet over medium heat.
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25
Add lobster; saute until heated through, about 1 minute.
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26
Bring soup to simmer.
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27
Ladle into bowls.
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28
Spoon small dollops of creme fraiche atop soup.
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29
Draw skewer through creme fraiche to form design.
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30
Arrange lobster atop soup.
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31
Sprinkle with parsley.
