I love lobster bisque!!! It’s super cold in Florida today and this will go perfect with our steak night.

I wanted to share my love of this hearty favorite with my daughter. So it had to be dairy free.

• 3 table spoons of dairy free butter, or olive oil. I used Miyoko’s

• 1 table spoon of flour

• 1 onion

• 3-4 cloves of garlic

• 1/4 cup white wine throughly cooked off. (we do not drink and really not fans of alcohol cooked into dished. I either use none or the smallest amount for the tiniest hint)

• 2 stalks of celery chopped, or you can use celery salt if you don’t have any fresh maybe a tsp

• two sprigs of thyme stripped and chopped even a rough stripping and just add the whole sprigs works too

• 2 sage leaves chopped

• one 3 inch sprig of rosemary chopped

• 2 bay leaves

• 3 tbsp of tomato paste

• 4 cups of chicken broth

• 1 lb of frozen lobster meat I used this from Wild Forks.

• 1 can of coconut milk

• 1/4 tsp of baking soda….(this is to cut the taste of coconut. If you like coconut flavor no need for this step.) Its always import to add the smallest amount of baking soda and taste test as you go when cutting the flavor, because too much can make it taste soapy.

• a dash of cayenne

You will need to make a broth first:

Melt the butter over medium heat, and add one tbsp of flour simmer till thicken. Add the onions, celery or celery salt, and cook till translucent. Next, add garlic, and sauté till aromatic or around 30 seconds. Cook garlic too long or too high and the garlic will get bitter. Next add the white wine( or not) and let reduce. Add the chopped herbs, and two whole bay leaves and sauté for at least two minutes. This brings out more flavor from the herbs. Add the tomato paste and sauté for a minute or two more. Once this is all incorporated you will add 4 cups of chicken broth and the lobster meat. I put my meat in frozen. I let simmer on low for 20 minutes.

What makes it bisque, and not soup, is pureeing the shell fish into the liquid broth. This gives it that hearty consistency

I strain the broth and place liquid into a bowl or directly into the processor. Keep the remains of lobster, herbs, and vegetables for the purée. I take about half of my strained lobster pieces along with the strained broth and place into the processor. I also take about a 3/4 cup of the vegetables and herbs, minus the thyme twigs and also place in the blender. Depending on how large your blender or food processor you may need to do batches of 1 or 2 cups so that it doesn’t pour over and make a mess. Blend away till smooth!

Lastly put the bisque blend you just processed into a pot over low heat. Take the remaining lumps of lobster meat and place into the pot. Add one can of coconut milk, add 1/4 tsp of baking soda….(this is to cut the taste of coconut. If you like coconut flavor no need for this step,) and cook on low simmer till reduced and thicken about 30 minutes. If you somehow added too much liquid add 1-2 tbsp of flour to help thicken. We love spice so I also add a dash or pinch of cayenne.

Also note coconut milk separates when cold don’t worry just reheat and it will incorporate. I would either freeze leftovers or eat within 24hours.

Hope you enjoy!!!

love,

G