We put this soup on the menu every New Year’s Eve because it is loaded with symbols of everything I want in the coming year. Its yellow color represents sunshine and brightness. The lobster represents prosperity. The two together are magical. Roasting the peppers brings out their deep, astringent flavor to balance the rich lobster meat. The spices might seem like a surprise, but I think fennel and lobster naturally complement each other, as do ground coriander and bell peppers. The result—a fragrant soup with a luscious texture—always makes me feel like celebrating.

6 to 8 yellow bell peppers

3 tablespoons olive oil

1 large Spanish onion, peeled and diced

4 whole cloves garlic, peeled

3 carrots, peeled and sliced

2 ribs celery, diced

6 cups lobster stock

1 teaspoon fennel seeds

1 tablespoon ground coriander

2 cups light cream

1/4 cup dry vermouth

1 tablespoon Worcestershire sauce

1 tablespoon sherry vinegar

Kosher salt and freshly ground black pepper, to taste

2 cups cooked lobster meat, cut into bite-size pieces

Freshly snipped chives, for garnish

Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. Place the whole peppers on top. Bake, turning the peppers once or twice, until the skins are black and charred, 30 to 35 minutes. Remove from the oven and immediately place the peppers (use tongs or a fork to avoid burning yourself) in a paper bag and close the top. Let them sit for 15 minutes. Unwrap the bag and remove the peppers. Peel away and discard the skin (it should slip right off at this point). Cut the peppers in half and remove the seeds. Set aside.

Heat a stock pot over medium-high heat and add the olive oil. Add the onions, garlic, carrots, and celery. Sauté for 10 minutes. Add the roasted peppers, lobster stock, fennel seeds, and coriander. Bring to a boil and let simmer for 30 minutes. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the cream, vermouth, Worcestershire sauce, vinegar, salt and pepper. Add the lobster meat and stir to combine. Garnish with freshly snipped chives.

Makes 8 to 10 servings