Enjoy all the rich flavors of a traditional lobster bisque without the milk. Because coconut milk was added, this dairy-free version is rich and creamy. It's an elegant dish that's great for a dinner party or a cozy night in.
Ingredients: 2 lobsters, about 1 1/2 pounds each. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, minced. 1 tablespoon tomato paste. 1/4 cup brandy. 4 cups seafood stock. 1 bay leaf. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried tarragon. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup full-fat coconut milk. Fresh chives, for garnish.
Instructions: Bring a large pot of water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove from the pot and let cool slightly. Once cooled, remove the lobster meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes. Add the brandy to the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pot. Add the reserved lobster shells, seafood stock, bay leaf, paprika, thyme, tarragon, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove the pot from the heat and let cool slightly. Remove and discard the lobster shells and bay leaf. Using an immersion blender or regular blender, blend the soup until smooth. Return the soup to the pot and stir in the coconut milk. Add the chopped lobster meat and heat through. Serve hot, garnished with fresh chives.
Prep Time: 30 minutes
Cook Time: 45 minutes
Original Italian Pizza