I just made the best lobster “bisque”. I made it up as I went, hence the note below. Note: We took out two cups of soup and puréed 6 ounce of langoustines. That gives us 3 ounce each or 14 gms of protein! I’m saving the rest to purée with shrimp tomorrow. If I had a recipe, I might not have so much soup left over but it’s very good. Rich, creamy, flavorful and maybe I won’t have to do another protein shake tonight. I’ve had worse in pricey restaurants.
- 1/2 onion, thinly sliced
- 3 cloves garlic, crushed
- 1 inch ginger, thinly sliced and julienned
- 1 Campari tomato
- 1/2 head cauliflower
- 3 cups chicken stock
- 2 tablespoons pesto
- 1 pound frounceen langoustine or lobster (see note below)
Sauté onions, garlic and ginger until browned (I used ghee, you can use fat of choice or spray w Pam). Pour in chicken broth and dump everything except frounceen langoustine
Season with salt and pepper. Cook until veggies are tender.
Put in langoustines and cook over slow heat until cooked through
Purée soup until smooth and voila!