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Dairy-Free Lobster Bisque

The rich flavor of our dairy-free bisque is worth all the extra time involved in preparation. It reheats easily, so it can be made ahead of time and warmed while you entertain.
30 minutes to roast lobster shells
60-80 minutes to cook
Total time: 1 hour and 30-50 minutes
8-1 cup appetizer size or 4-2 cup main course servings
3 live chick lobsters, steamed (carefully save all broth and shells) 
2 large onions, peeled and quartered
2 large carrots, washed and cut into 4 pieces each
2 large stalks celery, washed and cut into 4 pieces each
5 large whole garlic cloves
5 fresh thyme sprigs
2-15 oz cans seafood stock
1 1/2 cups Sauvignon Blanc
2 teaspoons kosher salt and 1/2 teaspoon whole black peppercorns
1-bunch parsley stems from flat leaf parsley (reserve leaves)
1 large bay leaf
2 tablespoons olive oil
1 cup chopped shallots
16 oz potato, peeled and thinly sliced
2 tablespoons tomato paste
1-13.5 oz can Coconut Milk (found in the baking section)
1/4 cup flour
2 tablespoons sherry
Step 1
Separate lobster meat from shells, over a bowl to save all broth. Refrigerate meat and broth, separately. Preheat oven to 400°.
Step 2
Put all shells, onions, carrots, celery, garlic and thyme in a roasting pan. Add 1 cup water and roast for 30 minutes.
Step 3
Pour contents of roasting pan into a soup pot. Add seafood stock, 4 cups water, wine, salt, peppercorns, stems of parsley, bay leaf and reserved lobster broth, which has been strained through a fine mesh strainer. Bring to a boil and turn down to a simmer. Cook until stock reduces to 6 cups. Strain stock into a large bowl.
Step 4
Add oil to soup pot and heat over a medium heat. Add shallots and potato. Cook until golden. Add tomato paste and slowly stir in reduced stock. Simmer until paste is dissolved and potato is cooked.
Step 5
Meanwhile, whisk Coconut Milk with flour and sherry until smooth. Slowly whisk mixture into bisque. Stirring, cook 5 minutes. Blend bisque until smooth and return to pot. Add reserved lobster meat and simmer until heated through. Garnish with chopped parsley leaves and serve.
If not serving bisque immediately, refrigerate uncovered lobster bisque in a wide container so it cools down quickly.    Then cover and reheat within the next day or two.  Reheat on a low temperature, stirring occasionally so the bottom doesn’t burn.