Name: Creamy Lobster Bisque with Sherry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cooked lobster meat; 0.5 tbsp ghee; 0.25 cup yellow onion; 0.25 cup celery; 0.25 cup carrot; 1 clove garlic; 1 tbsp tomato paste; 2 tbsp dry sherry; 1.5 cup seafood stock; 2 tbsp full-fat coconut milk; 0.25 tsp smoked paprika; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Lobster Bisque with Sherry

Succulent lobster meat simmered in a velvety, sherry-infused broth made with aromatic vegetables and a touch of rich coconut milk.

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NUTRITION

Protein

49.0g

Fat

14.3g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

8 oz cooked lobster meat

0.5 tbsp ghee

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 clove garlic

1 tbsp tomato paste

2 tbsp dry sherry

1.5 cup seafood stock

2 tbsp full-fat coconut milk

0.25 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Melt the ghee in a large pot over medium heat.
2
Add the finely diced onion, celery, and carrot to the pot and sauté until the vegetables are softened and translucent.
3
Stir in the minced garlic, tomato paste, smoked paprika, and dried thyme, cooking for one minute until the mixture is fragrant.
4
Pour in the dry sherry to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
5
Add the seafood stock and bring the liquid to a gentle simmer for 10 minutes to allow the flavors to meld.
6
Use an immersion blender to puree the soup directly in the pot until it reaches a completely smooth consistency.
7
Stir in the full-fat coconut milk and the cooked lobster meat, heating through for 2-3 minutes without boiling.
8
Season the bisque with sea salt and black pepper before ladling into bowls to serve hot.