Creamy and rich in flavor, this bisque will bring your comfort in every bowl!
Prep Time: 5 minutes
Cooking Time: 10 minutes
4 lobster tails
2 tablespoons avocado
½ medium yellow onion, chopped
1 medium garlic clove, peeled & minced
1 cup dry white wine
1 tablespoons coconut aminos
1 teaspoon celery salt
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon dried red pepper chili flakes
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon tomato paste
2 cups lobster or vegetable stock
2 cups heavy cream
Boil lobster tails in water for 6-8 minutes. Remove the lobster and let cool. When cool, remove the meat from the lobster shells, shred and set aside. Reserve the water to use as your lobster stock.
Heat avocado oil in a soup pot set to medium-low heat. Add onion and garlic and sauté until soft, about 5 minutes.
Add in white wine and coconut aminos and stir well. Season with celery salt, thyme, smoked paprika, dried red chili flakes, sea salt and black pepper and simmer for 10 minutes.
Stir in tomato paste. Add in lobster or vegetable stock.
Transfer to a blender and blend on high until very creamy.
Return the soup to the pot and add the heavy cream. Stir very well.
Serve between 4, with your lobster tail meat as a garnish, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 4