If you missed last weeks dinner plan, I’ve partnered with KitchenAid® to bring you this awesome 5-Ply Copper Core 10-Piece Set valued at $999.99!
TO ENTER:Simply cook a dish from one of my meal plans and tag @lexiscleankitchen, @KitchendAid.Healthy, and #LCKmealplan on social media! You can enter more than once by cooking multiple meals! Make sure your profile is public so we can see the entries!
I have been wanting to make a homemade Classic Lobster Bisque for so long now and I am SO HAPPY that I did! This Classic Lobster Bisque is so creamy, flavorful, and surprisingly simple to make. A must-make if you love lobster!
Living in New England, Summer means lobster rolls, lobster bisque, and all things lobster! Though a warm dish, lobster bisque still screams summer to me!!
And I quote from my trusty taste tester husband, “This might be the best lobster bisque I’ve ever had!”
Where we buy lobster: We go to local fish markets to get our lobster! I like supporting local business owners, and I often find the quality to be superior. Also, you can usually buy cooked lobster meat out of the shell, which saves lots of time and effort when making your own lobster bisque!
I always save extra lobster to garnish and look fancy! I mean, just look at how amazing this looks! Make it classic with local, good quality heavy cream, or opt for a dairy-free version!
1 1/2 cups good quality heavy cream, or 1 cup dairy-free substitute (see notes)
3 tablespoons butter
1/2 pound cooked lump lobster meat
2 tablespoons Parsley for garnish
1.In a saute pan, heat oil over med-high heat and sauté shallots, onions, and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened. 2.Deglaze the pan with the white wine. Cook for 2-3 minutes. 3.Add the hot sauce, thyme and salt and pepper. Saute for another minute. 4.Add the paprika, cayenne, and broth - mix well 5. Stir in tomato paste. Pour into a high speed blender, and blend until creamy. 6. Pour bisque into a medium-sized pot and simmer over low heat for 10-15 minutes. 7. Whisk in heavy cream and butter and bring to a boil over high-heat. 8. Lower the heat to a simmer and add in lobster. Cook for 2-3 minutes until lobster is warm. 9. Serve hot topped with parsley and fresh thyme.
*If you don't have a high speed blender, make sure to blend the soup long enough to reach a creamy consistency.
*Dairy free substitute: 1/2 cup cashews soaked for at least 4-6 hours, 1/2 cup water. Blend soaked cashews with water until smooth and creamy. The cashew cream will be thick. Use 1 cup of the cashew cream in place of the heavy cream in step 7. If re-heating the dairy-free soup, you might need to add more stock to thin the consistency out.
Happy first week of MAY! Spring is in full swing, and we couldn’t help create a week of veggie-packed light and healthy meals with all of this delicious Spring produce! Get ready to kickstart May with some of our favorite light and nourishing recipes! HINT: one of our most popular burger recipes is in this week’s meal plan. We bake it, but I bet it would be DELICIOUS grilled!
If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!
Spring is here, which means days are finally longer and grilling season is on the horizon for many of us! Here are 20 Low-Carb Side Dishes Perfect For Spring. There are colorful, healthy, and SIMPLE meals to make with all of the fabulous Spring produce in abundance this season!