Paleo Lobster Bisque
This Lobster Bisque recipe is a beautifully smooth and creamy classic starter for your Valentine’s Day dinner for your special someone. Skip the expensive restaurant and wow your loved one with this deliciousness at home.
Mild, sweet and incredibly delicious, here at Sizzlefish, our 5 to 6-ounce lobster tails are caught in the pristine, cold waters of eastern Canada. Frozen raw and uncooked, they thaw easily and be boiled, steamed, grilled or prepared your favorite way in minutes. Sounds perfect, right?
This recipe for Paleo Lobster Bisque is the perfect example of the ease and deliciousness our lobster tails have to offer. We put a healthy spin on the classic Lobster Bisque that will have your heart smiling. This recipe is rich, creamy and full of flavor. You will never know it doesn’t have cream in it.
Preparation Time: 15 Minutes
Cook Time: 1 Hour
Yield: 5 Servings
- 2 Sizzlefish Lobster Tails
- 2 lb Cauliflower
- 1 Large Shallot
- 2 Garlic Cloves
- 1 -2 TBSP Extra Virgin Olive Oil
- Salt to taste
- White Pepper to taste
- 2 – 3 cups Vegetable or Seafood Stock
- 3 TBSP Tomato Paste
- 1 tsp Seasoned Salt
- 2 TBSP Butter
- 2 TBSP Freshly Squeezed Lemon Juice
- Preheat the oven to 375. Line a large sheet pan with parchment paper.
- Cut the cauliflower into large pieces. Slice the shallots into half and then thirds. Peel and crush the garlic, but keep in whole pieces.
- Place the chopped vegetables on the lined sheet pan. Drizzle them with olive oil, season lightly with salt and pepper.
- Roast the vegetable mixture for 30 minutes. Stir and then roast for an additional 15 minutes or until the cauliflower is crisp-tender (a knife will go into them easily but with a little bit of resistance).
- At this point, you should heat a medium pot with water and bring it to a boil. Heavily salt the water. Reduce the water to a soft boil (not a rolling boil). Place the lobster tails in the water. Cook until the tails turn bright red and the meat turns white. This will take about 1 minute per ounce. Once cooked, remove from the water and allow it to cool enough for you to be able to handle them to remove the meat.
- Once cool enough, carefully remove the meat from the lobster tails and roughly chop into large chunks.
- Once the vegetables are cooked through, remove the vegetables from the oven and allow to cool slightly.
- Next place the cooked vegetables in a high-speed blender. Pour 1 cup of the stock into the blender and blend on high speed. Add another cup of stock if needed to reach a thick soup consistency.
- Once blended well, put the soup into a medium pot. Heat the soup mixture on medium heat. At this point, reserve 1 cup of the mixture to the side for garnish.
- To the soup pot, add the tomato paste, seasoned salt, and butter. Allow the mixture to heat up. You want to taste to see if you need more salt and pepper; season as needed to suit your taste. Add more stock if needed to achieve a silky smooth soup consistency.
- Place the soup in the bowls. Add a dollop of the white soup mixture to the top of the soup and swirl with a toothpick. Place the chunks of lobster meat on top, garnish with microgreens and serve with some fresh crusty bread.
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