YOUR SOLIN GENERATED RECIPE
Creamy Lobster Bisque with Sherry
Sautéed lobster meat simmered in a silky, sherry-infused broth with aromatic vegetables for a rich and velvety finish.
INGREDIENTS
8 oz lobster meat
1 tbsp ghee
0.5 cup yellow onion
0.5 cup celery
0.5 cup carrot
1 tbsp tomato paste
1 tbsp dry sherry
1.5 cup seafood stock
0.25 cup full-fat coconut milk
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried thyme
PREPARATION
Melt ghee in a large pot over medium heat and sauté the onion, celery, and carrot until the vegetables are softened and fragrant.
Stir in the tomato paste and cook for one minute before deglazing the pan with the dry sherry, scraping up any browned bits.
Pour in the seafood stock and add the dried thyme, then bring the liquid to a gentle simmer for fifteen minutes.
Carefully transfer the soup mixture to a high-speed blender and process until the consistency is completely smooth and creamy.
Return the blended soup to the pot, stir in the coconut milk and lobster meat, and heat through gently before seasoning with salt and pepper.