YOUR SOLIN GENERATED RECIPE
Succulent lobster meat simmered in a velvety, aromatically spiced broth finished with rich ghee and creamy coconut milk for a silky texture.
INGREDIENTS
8.25 oz Lobster meat
0.5 tbsp Ghee
0.5 cup Yellow onion
0.25 cup Celery
0.25 cup Carrots
1 tbsp Tomato paste
2 cup Seafood stock
0.13 cup Full-fat coconut milk
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried thyme
1 tsp Fresh chives
PREPARATION
Heat the ghee in a large pot over medium heat until melted and fragrant.
Add the diced onion, celery, and carrots to the pot and sauté for 5 to 7 minutes until the vegetables are softened.
Stir in the tomato paste, sea salt, black pepper, and dried thyme, cooking for 1 minute to toast the spices.
Pour in the seafood stock and bring the mixture to a gentle simmer, then cover and cook for 15 minutes.
Use an immersion blender to puree the soup base directly in the pot until it is completely smooth and velvety.
Whisk in the full-fat coconut milk and add the cooked lobster meat, simmering for another 2 to 3 minutes until heated through.
Ladle the bisque into a bowl and garnish with finely chopped fresh chives before serving.