Dairy-Free Lobster Bisque

Directions

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.