YOUR SOLIN GENERATED RECIPE
Succulent lobster meat simmered in a velvety, herb-infused broth enriched with grass-fed ghee and silky coconut milk for a decadent finish.
INGREDIENTS
6 oz lobster meat
0.5 tbsp ghee
0.5 cup yellow onion
0.5 cup celery
2 cloves garlic
1 tbsp tomato paste
1 cup seafood stock
0.13 cup full-fat coconut milk
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
0.13 tsp cayenne pepper
PREPARATION
In a large pot over medium heat, melt the ghee and sauté the diced onion and celery until they become translucent and soft.
Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste darkens and smells toasted.
Pour in the seafood stock and add the dried thyme, sea salt, black pepper, and cayenne pepper.
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to process the soup base until it is completely smooth and creamy.
Stir in the full-fat coconut milk and the cooked lobster meat, heating for another 3-5 minutes until the lobster is warmed through.
Ladle the bisque into bowls and garnish with fresh herbs if desired.