Dairy Free Lobster Bisque
Enjoy rich, restaurant-quality comfort at home. This luxurious bisque delivers sophisticated flavor that makes any dinner feel like a special celebration.
Equipment
- blender
Ingredients
For the Cashew Cream
- 3/4 cup Raw Cashews
- 3/4 cup Water
For the Bisque
- 3 Lobster Tails (About 6 oz Each)
- 4 cups Seafood Stock
- 3 tbsp Dairy Free Butter
- 2 Shallots, Minced
- 1 small Carrot, Diced
- 1 stalk Celery, Diced
- 3 cloves Garlic, Minced
- 2 tbsp Tomato Paste
- 1/4 cup Dry Sherry
- 3 tbsp All Purpose Flour
- 1 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Dried Thyme
- 1 tsp Salt
- 1 tsp Fresh Lemon Juice
- 1 tbsp Fresh Chives, Chopped
Instructions
- Cover the cashews with boiling water and let them soak for 20 minutes.
- Bring the seafood stock to a boil in a medium pot. Add the lobster tails and cook for 5 to 6 minutes until the shells are bright red and the meat is just opaque. Remove the tails and let them cool.
- Pull the meat from the shells, chop it into bite sized pieces and refrigerate. Return the shells to the stock and simmer for 15 minutes to build flavor, then strain and discard the shells.
- Melt the butter in a large pot over medium heat. Add the shallots, carrot and celery and cook for 5 minutes, then stir in the garlic and tomato paste for 2 minutes.
- Pour in the sherry and let it bubble for 1 minute. Sprinkle in the flour and stir for 1 minute, then slowly whisk in the lobster stock. Add the smoked paprika, cayenne and thyme and simmer for 10 minutes.
- Drain the cashews and blend them with the water until silky. Add the soup to the blender in batches with the cashew cream and blend until velvety smooth.
- Return the bisque to the pot over low heat. Stir in most of the lobster meat, the salt and lemon juice and warm for 2 minutes.
- Ladle into bowls and top with the remaining lobster meat and chives.
Nutrition
Serving: 1servingCalories: 356kcalCarbohydrates: 20gProtein: 24gFat: 20g