Creamy Cauliflower Lobster Bisque

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Lobster Bisque

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Lobster Bisque

A luxurious and velvety bisque that perfectly balances the sweetness of lobster with the earthiness of cauliflower. This dish is elegantly finished with a light tang from Greek yogurt and a hint of lemon, making it both rich and refreshing—a gourmet experience in every spoonful.

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NUTRITION

344kcal
Protein
38.5g
Fat
13.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lobster Meat

1 cup Cauliflower Florets

1/4 cup Low-Fat Greek Yogurt

1 cup Low-Sodium Fish Stock

1/2 tbsp Olive Oil

1 medium Shallot

2 cloves Garlic

1/4 cup Light Coconut Milk

1 tsp Lemon Zest

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Sauté the finely chopped shallot and garlic until they become soft and fragrant.

  • 2

    Add the cauliflower florets to the pot and stir for 2-3 minutes to lightly toast them.

  • 3

    Pour in the fish stock and bring the mixture to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.

  • 4

    Transfer the mixture to a blender and blend until very smooth. Return the puree to the pot over low heat.

  • 5

    Stir in the light coconut milk and Greek yogurt, then add the paprika, lemon zest, salt, and pepper. Mix until well combined.

  • 6

    Gently fold in the lobster meat, allowing it to warm through without overcooking, about 2-3 minutes.

  • 7

    Taste and adjust the seasonings as needed before serving. Enjoy this creamy bisque warm.

Creamy Cauliflower Lobster Bisque

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Lobster Bisque

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Lobster Bisque

A luxurious and velvety bisque that perfectly balances the sweetness of lobster with the earthiness of cauliflower. This dish is elegantly finished with a light tang from Greek yogurt and a hint of lemon, making it both rich and refreshing—a gourmet experience in every spoonful.

NUTRITION

344kcal
Protein
38.5g
Fat
13.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lobster Meat

1 cup Cauliflower Florets

1/4 cup Low-Fat Greek Yogurt

1 cup Low-Sodium Fish Stock

1/2 tbsp Olive Oil

1 medium Shallot

2 cloves Garlic

1/4 cup Light Coconut Milk

1 tsp Lemon Zest

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Sauté the finely chopped shallot and garlic until they become soft and fragrant.

  • 2

    Add the cauliflower florets to the pot and stir for 2-3 minutes to lightly toast them.

  • 3

    Pour in the fish stock and bring the mixture to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.

  • 4

    Transfer the mixture to a blender and blend until very smooth. Return the puree to the pot over low heat.

  • 5

    Stir in the light coconut milk and Greek yogurt, then add the paprika, lemon zest, salt, and pepper. Mix until well combined.

  • 6

    Gently fold in the lobster meat, allowing it to warm through without overcooking, about 2-3 minutes.

  • 7

    Taste and adjust the seasonings as needed before serving. Enjoy this creamy bisque warm.