Creamy Pumpkin Lobster Bisque
Creamy Pumpkin Lobster Bisque with coconut milk. Cooked different from classic Lobster Bisque but It's just as delicious. With a blend of herbs, pumpkin, and lobster to make this dish even more scrumptious.
Equipment
- Blender
- Hand Blender
Ingredients
- 2 cups Kobocha Squash Or Butternut Squash diced
- 8 oz lobster meat Claw or tail
- ¾ cup onion diced
- 1/2 cup scallion chopped
- 1 tbsp garlic minced
- 2 tbsp thyme chopped
- 1 bouillon cube
- 1 cup coconut milk
- 1 cup cream
- 2 tbsp butter
- 1 tbsp Coconut oil
- Salt
- Lobster broth
- 5 oz lobster
- 2 tbsp butter
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Salt
- 1-1 1/2 cups water
Instructions
- In a saucepan on med heat add butter, then 5-6oz lobster meat and saute. Add water to simmer, then add garlic and onion powder. Simmer for 5 mins until the broth absorbs the lobster flavor.
- Strain broth into a bowl and set aside meat and both.
- In a pot add coconut oil, onion, garlic, scallion, thyme, remaining lobster, and saute to allow the flavors to release.
- Add pumpkin or squash to the pot and stir for 5 mins. Then add cream, coconut milk, lobster broth, and bouillon cube. Stir and let cook until pumpkin/squash is tender.
- Blending: Set aside and let it cool first, then add to the blender and blend until everything is pureed.
- Hand Blender: You don’t need to let it kool, just carefully and thoroughly puree the pumpkin.
- Serve and add remaining lobster meat on top of each serving.
- Garnish with scallions (optional)
Video
Notes
Warning: Please allow the contents to cool before blending. This can cause the blender to explode and cause burns.