YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Lobster Bisque
A luxurious yet light bisque featuring succulent lobster tail meat and a velvety cauliflower base, accented with aromatic garlic and onion, and finished with a dollop of tangy Greek yogurt for creaminess. Perfect for a sophisticated dinner that satisfies both flavor and nutritional balance.
INGREDIENTS
8 oz Lobster Tail Meat
2 cups chopped Cauliflower
1 cup Low-Sodium Seafood Stock
1/4 cup chopped Onion
2 cloves Garlic
1/4 cup Nonfat Plain Greek Yogurt
1 tsp Extra Virgin Olive Oil
Salt and Pepper to taste
PREPARATION
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
Add the chopped cauliflower and seafood stock to the pan. Bring to a simmer and cook until the cauliflower is tender, about 10 to 12 minutes.
While the cauliflower simmers, gently warm the lobster tail meat in a separate pan or steam it until just heated through, then roughly chop into bite-sized pieces.
Using an immersion blender or a standard blender, puree the cauliflower mixture until smooth and velvety. Return the puree to the saucepan.
Stir in the chopped lobster meat and heat gently. Remove the pot from the heat and whisk in the Greek yogurt to add creaminess without curdling.
Season the bisque with salt and pepper to taste. Give it a final stir, then ladle into bowls and serve immediately.