Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
8-1 cup appetizer size or 4-2 cup main course servings
30 minutes to roast lobster shells
60-80 minutes to cook
Total time: 1 hour and 30-50 minutes
|1.||Separate lobster meat from shells, over a bowl to save all broth. Refrigerate meat and broth, separately. Preheat oven to 400°.|
|2.||Put all shells, onions, carrots, celery, garlic and thyme in a roasting pan. Add 1 cup water and roast for 30 minutes.|
|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.|
|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.|
|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.