Ever wanted to know how to make lobster bisque and what’s it made of? Check out this easy lobster bisque recipe which is creamy, delicious, and you’d never know is gluten-free, dairy-free, clean, and easily paleo-friendly!
For the longest time, I used to order lobster bisque at restaurants whenever I saw it on the menu. This was back in my “pre-clean” days so I didn’t really think then much about the amount of butter, cream, or flour that might have been in the bisque.
All I knew was that it was rich, creamy, and delicious.
I never really thought that I should just try to make my own lobster bisque at home because there was just something about it that seemed so elaborate, so fancy. Like it could only be made at a fancy restaurant.
Silly me.
Lobster bisque is actually very EASY to make. In fact, you’re not gonna believe just how easy it is to make tasty, luscious lobster bisque at home — and without the hefty price tag at a fancy pants restaurant.
The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.
It’s really that simple.
What I found is the best way to make lobster bisque is to make my own lobster stock to use as the liquid.
Please don’t freak out by this idea – here me out.
In order to cook the lobster, you’re going to boil a pot of water. So, that water is the beginning of our stock.
Once the lobster is cooked and you remove the flesh from the shell, just toss the emptied lobster shells back into the pot and boil for another 10 minutes to get your stock.
See? Super easy! Trust me – this will make a huge difference in the final flavor of your lobster bisque.
The usual way to thicken lobster bisque is to use flour. When you’re cooking the onion and garlic, you then add flour and a little liquid (usually wine, chicken broth, or lobster stock), and make what’s called a roux which is essentially a creamy flour mixture that is used to thicken your bisque.
Instead, in this lobster bisque recipe, I use chickpea flour instead of all-purpose flour (which is what’s usually used in lobster bisque recipes). The chickpea flour works perfectly and makes it so this lobster bisque is gluten-free and refined flour free.
The other way to thicken lobster bisque is by blending it. Once everything is cooked and tender, just add everything to a blender and blend until smooth. You could also use an immersion blender right in the pan. Just make sure to not have the lobster in the soup yet so you don’t also blend in all that tasty lobster (unless you want to!).Personally, I like to have large chunks of lobster in my lobster bisque.
The short answer for most lobster bisque is, sadly, not really. Most lobster bisques served in restaurants are filled with butter and cream. This makes them sinfully indulgent and fine to enjoy on occasion, but not really that good for you.
In order to lighten up this easy lobster bisque recipe, I make a few changes so I could enjoy it more often while still maintaining my healthy lifestyle.
Here’s how to make lobster bisque healthier:
Replace all-purpose flour with chickpea flour Replace heavy cream with full fat coconut milk Remove the butter Blend to thicken, rather than add even more flour Reduce sodium by removing a lot of the salt Replace they sherry with dry white wine and low sodium chicken brothAll in all, the flavors of this healthier lobster bisque recipe are amazing and you don’t even miss the “original” ingredients. Plus these changes make this lobster bisque gluten-free and non-dairy which allows people who are sensitive to either to enjoy a special treat.
If you’re wanting to keep this recipe paleo, you’d just need to replace the white wine with additional low sodium chicken broth, since wine isn’t really a paleo thing. This is also the case for clean-eating, though it’s not 100% agreed upon as to whether a little wine (especially dry wine, like in this lobster bisque recipe) is acceptable on a clean eating diet. Personally, I use a little here and there, particularly in a few yummy recipes (like this one, too!).
What’s your favorite indulgent recipe that you’d LOVE to make healthier? Share in the comments below and I might turn it into a #makeithealthy recipe on the blog!
Ever wanted to know how to make lobster bisque and what’s it made of? Check out this easy lobster bisque recipe which is creamy, delicious, and you’d never know is gluten-free, dairy-free, and easily paleo-friendly!
Add the chickpea flour to the onion-shallot-garlic mixture and stir to combine. Cook for 2 minutes.
Slowly add the wine, taking care to slowly incorporate the wine into the thickened mixture. Once mixed in and smooth, add the hot sauce, salt, pepper and thyme. Cook for 1-2 minutes until this mixture becomes a thick paste.
Slowly add the chicken broth and deglaze the pan if any bits are sticking to the pan at this time. Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes. Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the coconut milk and lobster chunks. Taste at this time to check if any additional salt or pepper is needed. Heat through.* Low sodium chicken broth can be used instead of the white wine if following paleo diet or to avoid using alcohol.
* This recipe has been modified to fit into a clean eating recipe. The original recipe used 1/3 dry cup sherry and 2 cups heavy whipping cream and 1/4 cup unsalted butter instead of low sodium chicken broth and coconut milk. It also included 2 tsp.Worcestershire sauce. All other ingredients and instructions remain the same.
This post contains affiliate links for the kitchen items I use regularly and highly recommend.
The post Easy Lobster Bisque appeared first on A Sweet Pea Chef.
I’m late to the cauliflower rice party. I was skeptical. How could blitzed raw cauliflower, warmed in a skillet, taste anywhere near as satisfying as fluffy, steaming rice? It can’t. The inevitable truth is that cauliflower rice needs some help from other flavors to send me back for seconds.
This is cauliflower rice kicked up several notches by some of my favorite Mediterranean ingredients. Fresh parsley, lemon, garlic, toasted almonds and red pepper flakes make this cauliflower rice an irresistible side dish. It tastes like rice pilaf crossed with tabbouleh, if you will.
I first made this cauliflower rice as a side dish for some leftovers, but it turned into dinner when I couldn’t stop going back for more. To be certain that the recipe was blog-worthy, I made the rice again for my skeptical taste testers.
Their response? “You know, this is really good. Like, really good. Why is this so good?” That’s when I threw my fists in the air and started making slow victory laps around the kitchen island.
You could make this low-carb cauliflower rice to round out a light meal, or to lighten up an otherwise heavy dinner. It will go well with any recipe that is loosely Mediterranean in flavor, especially with dishes that contain lemon and fresh herbs. Serve this recipe when a green salad won’t cut it!
The post Mediterranean Cauliflower Rice appeared first on Cookie and Kate.
It’s almost Valentine’s Day, so I couldn’t resist sharing another healthier dessert. You in?
This 7-ingredient recipe starts with blended nuts and is sweetened with dates! Coconut oil adds a little more moisture and “crunch” when chilled, and salt balances everything out. Oh, and don’t forget the cacao powder for that quintessential chocolate flavor. Swoon.
<span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”></span>&lt;span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”&gt;&lt;/span&gt;
Once you have your “dough,” it’s time to roll it out and cut it into shapes.
Raw Oreos from Minimalist Baker →
Vegan and gluten free kung pao chickpea & brussels sprouts stir fry made in one pan with a delicious homemade sauce and plenty of protein. This vegetarian dish is perfect for meal-prep! The two chores I dislike the most are washing dishes and folding/putting away laundry. That’s most likely why I just spent 5 minutes [...]
The post Kung Pao Chickpea & Brussels Sprouts Stir-Fry appeared first on Ambitious Kitchen.
from Merah Hati Cintaku http://ift.tt/2Emse0Q
via MerahHatiCintaku.blogspot.com