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.
I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho broth is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.
Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!
I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!
1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred. 2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker. 3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker. 4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times. 5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat! 6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.
7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!
* Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
* Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, anyone who buys their first box with code "LexiCleanKitchen" will get $10 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
This Broccoli Soup is hearty, creamy, and delicious, without any of the junk! It’s hands down one of my new favorite recipes that will totally surprise you!
Years ago, the broccoli cheddar soup at Panera Bread was my jam. I loved that soup. Now, looking back, I can’t believe how often I consumed it. For so long I have wanted to create a version that was creamy and delicious, that I wouldn’t feel bad (or feel sick) after eating. This soup is it!
Broccoli has also in season in my CSA these few weeks, so broccoli soup it is! Lighter comfort food is the best.
Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
This Slow Cooker French Onion Soup is comfort food at it’s finest. Packed with all of the french onion flavor you love and cooked just right, you’ll love this topped with my bread and cheese, or plain as a light onion soup!
It’s official, you are all loving Slow Cooker Sunday as much as I am! We started with Carne Asada, then moved onto Thai Curry Chicken. Both of which have been MAJOR hits with you lovely individuals! Don’t forget to keep on tagging me on Instagram when you make a dish!
I took a little poll on Snapchat earlier this week to see which recipe you guys wanted first. The choices were…
A. Pork Ragu
B. French Onion Soup
C. Short Rib Stew
It was pretty close between the French Onion and Short Rib Stew, but don’t you worry, you’ll have both of them!
You pile it allllllll in.
And then we’re going to cook those onions to perfection!
Place butter and oil in the bottom of your slow cooker insert.
Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.
This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!
Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too!
Game day weekend is here! Do you have your menu planned and ready to go? Throw this Game Day White Chicken Chili into your slow-cooker, then simply set it and forget it! As soon as it’s time for the game, whip out those bowls, spoons, garnishes, chips, and DEVOUR!
Sound like a good plan?
I was so excited to walk into my local Shaw’s and Star Market this week and find the essential part of this recipe: Chopped Green Chiles from Old El Paso. They pack in the flavor into this soup!
Place all of your ingredients in, add in your broth and spices. Set it…. and forget it! How easy is that?