Recipe: Lobster Bisque

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Makes: 4-6 Serving

• 3-5 Lobster Tails (I did 4)
• 3-4 Cups Water (add extra if needed)
• 2- 4 Stalks Celery (chopped)
• 2 Bay Leaves
• 2 Tsp Old Bay (add extra if needed)
• 1 Tsp Salt
• 1 Tsp Black Pepper
• ½ Cup White Wine (dry wine)

• 3 Tbsp Butter (I use vegan butter)
• 2 Stalks Celery (chopped)
• 2 Shallots (chopped)
• 3 Tbsp Flour
• Lobster Stock (made while cooking)
• 1 Cup Coconut Cream (or heavy cream)
• 2 Tsp Old Bay
• 4 Tbsp Tomato Paste
• ¾ Sherry
• 2 Tbsp Fresh Parsley or Cilantro (or both)
• 2 Tbsp Butter
• Salt and Pepper to taste

• Microgreens of your choice

1. Get out a medium sized soup pot and place 3-4 cups of water in the pot and place the lobster tails in. (the water should not fully cover the lobster tails)
2. When the lobster has turned red and the meat seems cooked, take out the lobster tails and place in an ice bath. This will help keep the meat tender.

3. Once the lobster is cooled, remove the meat from the shells and cut into bite sized pieces.

4. Place the lobster shells (without the meat) back into the pot of water. I would add another cup or two to the pot and add in the salt, pepper, bay leaves, celery, white wine and let it get to a boil. Once boiling, turn down the heat and cover slightly. Let the stock simmer for at least 20 minutes. You can check the stock from time to time and taste it to see if it needs more water added or not

5. Once the stock is ready, strain it into a bowl and set aside.

6. Keep the celery and place in the same pot with butter and the shallots and cook until sauteed. Lightly coat the vegetables with flour until well blended.

7. Pour the lobster stock back in slowly to your liking. (you may not use all of it)

8. Add salt, pepper and old bay again and stir in the cream.

9. Lastly, mix in the tomato paste and sherry.

10. Let it all come to a boil until the bisque starts to thicken. If needed, add in a little more salt or sherry to taste if needed.

11. Next you will want to use your immersion blender or blender to puree the bisque.

12. If you notice the bisque is too thick, you can add in more stock or sherry to your liking. If you notice it is too thin, add in a bit more flour or you can add in cornstarch to help thicken it.

13. Once the bisque is ready you can either add in all of your lobster meat, or saute in a pan with butter and garnish it on your bowl with of course your favorite Microgreens!! :)