Healthier-lobster bisque
Two 1 pound lobsters, steamed
Extra-virgin olive oil
2 medium onions, cut into medium dice
3 garlic cloves, roughly chopped
2 tsp sweet paprika
Pinch cayenne pepper
½ cup sweet white wine, such as Riesling
2 large tomatoes - remove skin, and dice - keep juices.
2 cups chicken broth
2 cups skim milk
1 cup Greek yogurt
Juice of ½ lemon
Few dashes of Tabasco sauce
Salt
2 Tbsp chopped fresh chives
Break down the lobsters... remove the claws, as well as tail - place in bowl and refrigerate. Pull the outer shells of the head off of each body and discard the shells... also discard the lung sacs, but leave the tomalley (soft, green paste). Finely chop the meat removed from the body shells.
In a large pot, heat extra-virgin olive oil and cook the onions, garlic and paprika until soft (sweating the onions... about 7-10 minutes). Add the chopped lobster and allow to cook until most of the moisture has evaporated (about 5 minutes) on a medium-heat.
Turn the heat to high and add the wine to deglaze. Reduce by 1/3 (about 3 minutes), then add the tomatoes and their reserved juices. Cook for about 2 minutes, then add the chicken broth and 1 1/2 cups of milk. Bring to a boil, then simmer for about 20 minutes (uncovered). The liquid should reduce by about half.
While the stock is simmering, remove the claw and tail meat that had been reserved in the refrigerator. Roughly chop the meat - leaving it large enough to enjoy chunks of lobster for the garnish.
After the stock has reduced for about 20 minutes, blend in a blender/Vitamix and pass thru a chinois (strainer). Return the strained-stock to a clean sauce-pan.
In another saucepan, heat the Greek yogurt and remaining milk. Bring the stock and the Greek yogurt/milk mixtures both to a boil, then slowly whisk in the Greek yogurt/milk mixture to the stock. Allow to reduce until a creamy-consistency.
Season with a splash of lemon juice, tabasco sauce, cayenne pepper, sea salt and freshly-cut chives. Garnish with large chunks of lobster and a few micro-greens to add a more delicate touch.
Flavorful and a healthier option for the average-day consumption!
Love y'all
Two 1 pound lobsters, steamed
Extra-virgin olive oil
2 medium onions, cut into medium dice
3 garlic cloves, roughly chopped
2 tsp sweet paprika
Pinch cayenne pepper
½ cup sweet white wine, such as Riesling
2 large tomatoes - remove skin, and dice - keep juices.
2 cups chicken broth
2 cups skim milk
1 cup Greek yogurt
Juice of ½ lemon
Few dashes of Tabasco sauce
Salt
2 Tbsp chopped fresh chives
Break down the lobsters... remove the claws, as well as tail - place in bowl and refrigerate. Pull the outer shells of the head off of each body and discard the shells... also discard the lung sacs, but leave the tomalley (soft, green paste). Finely chop the meat removed from the body shells.
In a large pot, heat extra-virgin olive oil and cook the onions, garlic and paprika until soft (sweating the onions... about 7-10 minutes). Add the chopped lobster and allow to cook until most of the moisture has evaporated (about 5 minutes) on a medium-heat.
Turn the heat to high and add the wine to deglaze. Reduce by 1/3 (about 3 minutes), then add the tomatoes and their reserved juices. Cook for about 2 minutes, then add the chicken broth and 1 1/2 cups of milk. Bring to a boil, then simmer for about 20 minutes (uncovered). The liquid should reduce by about half.
While the stock is simmering, remove the claw and tail meat that had been reserved in the refrigerator. Roughly chop the meat - leaving it large enough to enjoy chunks of lobster for the garnish.
After the stock has reduced for about 20 minutes, blend in a blender/Vitamix and pass thru a chinois (strainer). Return the strained-stock to a clean sauce-pan.
In another saucepan, heat the Greek yogurt and remaining milk. Bring the stock and the Greek yogurt/milk mixtures both to a boil, then slowly whisk in the Greek yogurt/milk mixture to the stock. Allow to reduce until a creamy-consistency.
Season with a splash of lemon juice, tabasco sauce, cayenne pepper, sea salt and freshly-cut chives. Garnish with large chunks of lobster and a few micro-greens to add a more delicate touch.
Flavorful and a healthier option for the average-day consumption!
Love y'all
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