Oh my gosh, friends. Do I have a recipe for YOU!!
This very well may be, the best, most decadent think I have ever made.
Shrimp and lobster bisque!
So here’s the deal: I was originally planning to just make this as a shrimp bisque, but when I was checking out at the fish monger, the guy brought out a bunch of fresh lobster meat that he had just shelled.
And you better believe that I stopped mid-sentence and said, “I’ll take one!“
After all, this is the first meal I would be making for my now-fiancé and I, so I really wanted it to be extra special!
And boy, was it ever!!
Hunks of fresh lobster, with meaty shrimp, in the most delicious, creamy broth you’ve ever tasted!
And believe it or not, it’s dairy free! That’s right! It uses coconut milk instead of heavy cream! (And I even found a canned variety of coconut milk that is Specific Carb Diet friendly, without any Guar Gum added to it! Aka – simply coconut meat and water!)
The entire meal is gluten free, keto, Specific Carb Diet friendly, and paleo!
Here’s What You Need: (Serves 3-4)
1/2 lb fresh crab meat (cooked)
15 shrimp, deveined and tails off (raw)
2 shallots, minced
2 garlic cloves, minced
2 tsp + 1/2 tsp Old Bay seasoning
2 medium carrots, small dice
1 red pepper, small dice
2 roma tomates, diced
4 cups vegetable broth
1/3 cup coconut milk (this brand is SCD-legal)
Fresh basil, garnish
1/8 tsp red pepper flakes (optional — gives it a bit of a kick!)
Thaw your shrimp (if frozen) and take the tails off.
In a large stock pot, heat 2 Tbsp EVOO over medium-high heat. Place your shrimp in an even layer, and sprinkle with 1/4 tsp Old Bay seasoning. Cook for 2 minutes per side, until pink and cooked through. Remove the shrimp from the pot and set aside.
Add another 2 Tbsp EVOO to the pot (along with the leftover, seasoned oil from cooking the shrimp.) Add your shallots and carrots, and let those cook for about 3 minutes, stirring often. Then, add your red pepper, garlic, 2 tsp Old Bay seasonings, a few fresh cracks of black peppers, and red pepper flakes, if using. Let those cook for another 3 minutes, stirring often.
Finally, add your tomatoes, and let those cook for another 3 minutes, until softened. Add your vegetable broth, bring to a boil, then reduce to a simmer. Cover and let it simmer for 10 minutes.
Return to the pot, and add 1/3 cup coconut milk. Stir to combine. Then, add your cooked shrimp, and bring to a simmer for 10 minutes, just to marry the flavors.
When you’re ready to serve, add your soup with shrimp to the bowl, and top with hunks of the fresh lobster meat. The heat from the soup will warm the lobster meat beautifully, without overcooking it and making it rubbery.
Top with fresh basil, and enjoy!
OH MY GOSH! This was absolutely out of this world!
I can’t believe I hadn’t made this sooner! Seriously, it was so dang delicious.
I mean, you put that dish down in front of someone, and they’ll think they’re at a Michelin restaurant!
Of course, the lobster was absolutely divine: meaty, tender, slightly sweet.
But it was really this broth that made everything marry together just perfectly!
Its velvety texture and wonderful creaminess was the perfect blanket to wrap around such decadent seafood!
And the seasoning was just perfect. It had a bit of a kick from the Old Bay and the red pepper flakes, but the cooling coconut milk, and the natural sweetness from the carrots and the red peppers evened it all out.
It was honestly the best thing I’ve ever made — and that’s saying something!
All you need now is a piece of crusty bread and a glass of crisp white wine, and you’ve got yourself one heck of a date night!
Whatever you do — make this dish! You will seriously fall in love!
And I must say, for our first home cooked meal as an engaged couple, this dish hit it out of the park, if I do say so myself!
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