Creamy SCD Lobster Bisque

by

Lobster bisque is one of my all-time favorite dishes, and today is my birthday, so I wanted to treat myself! I have fond memories of getting a bowl of lobster bisque every year when we would travel to Hilton Head, SC to see our family around Thanksgiving. So rich, creamy, savory, and full of decedent sweet lobster. What could be better? To make this dish SCD compliant, I have replaced the heavy cream with coconut cream. Everything else I was able to keep the same, upholding the traditional integrity of the dish and its classic flavors. Be sure to get lobster tails that are wild caught and sustainable for the best quality. Although there is frozen already cooked lobster meat, it often contains additives or preservatives that are not SCD legal. I have chosen to add the herbs in this soup and then blend them. If you want your soup to look more traditional, remove the herbs before blending. This will make the soup all reddish orange instead of having green throughout the reddish color. This soup has special occasion written all over it, from the sweet lobster to the creamy and savory coconut cream and warm spices. I know you will want it to be the star of your next celebration too! Enjoy!   

                                 

Creamy SCD Lobster Bisque

Serves 4
Prep: 35 min
Cooking: 20 min
Total: 55 min  
Beginner

Ingredients:

2 lobster tails (½ lb.), wild caught 

2 Tbsp. olive oil

½ cup onion, small dice

¼ cup celery, small dice 

¼ cup carrot, peeled, and small dice

¼ cup mushrooms, diced 

1 shallot, diced 

6-7 cloves of garlic, minced 

1 tomato, peeled, deseeded, and chopped 

½ cup white wine, dry 

2 tsp. tarragon, dried 

5-6 sprigs of thyme 

2 bay leaves

½ tsp. paprika

½ tsp. cayenne

2 Tbsp. tomato paste, no added sugars

4 cups fish stock 

1½ cup coconut cream, no additives

4 Tbsp. butter  

1 tsp salt

½ tsp black pepper

2 Tbsp. Parsley, chopped

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by bringing a medium pot of water to a boil.
  3. Add in lobster tails and boil for 4-5 minutes or until the shells are bright red and the meat is cooked.
  4. Drain from water and set aside.
  5. In a large pot add olive oil and heat over medium high heat.
  6. Add in onion, carrot, and celery.
  7. Sauté for 5-6 minutes or until becoming tender.
  8. Add in mushrooms, shallot, and garlic. Brown for a few more minutes.
  9. Add in tomato and continue to cook for another 2-3 minutes.
  10. Deglaze with white wine.
  11. Add in thyme sprigs, tarragon, bay leaves, paprika, cayenne, and tomato paste.
  12. Boil for a few minutes or until the liquid is half way evaporated.
  13. Add in fish stock and continue to simmer for another 4-5 minutes.
  14. Remove, and discard bay leaves.
  15. Next, set up your high-speed blender and add all ingredients.
  16. Blend on high until smooth, transfer back to your pot. Alternatively, you could blend with an immersion stick.
  17. Add in coconut cream and butter. Allow to simmer while you break down your lobster tails.
  18. Using kitchen shears cut down the tail. Next, carefully pull the shell back revealing the meat. Gently pull out the meat and rough chop it, set aside.
  19. Season bisque to taste.
  20. Add in â…” of the lobster and allow to heat through 2-3 minutes.
  21. Now we are ready to serve. Ladle soup into bowls and top with remaining lobster and parsley.
  22. Serve immediately and enjoy!

                      

Nutrition Facts: 
Calories- 483
Carbs- 18.5 g
Fat- 35.6 g
Protein- 20.5 g