Rich, creamy, decadent lobster bisque soup. A bit more work than most of my recipes, but, for a special occasions, or if you really want to wow the AIP naysayers...we made this with some filet mignon and it was just perfect!
Add oil to large stock pot, add chopped vegetables and sweat until onions are translucent. Add 3 of the lobster tails, with shells, nomato sauce and cook for another 5 minutes. Add wine (if you're using) and bring to a boil.
Because I didn't have actual lobster/fish stock, I took my other 2 lobster tails and boiled them for 8 minutes in my chicken stock, then set the tails aside in an ice bath. I did this because I wanted the flavor from the shells, but, I also wanted to use the lobster meat in the end product.
Take your now lobster infused chicken stock and add that to your sweated vegetables, add your herbs and simmer for an hour (remember you still have 3 lobster tails in the soup infusing even more of that amazing lobster flavor!)
Strain and press out your broth, squeezing as much of that liquid out of the veggies as possible. Return the broth to the pot, add cauliflower rice and if your stock still needs a bit more lobster flavor, you can add the 3 tails back in to simmer for some more time. Let simmer for 20 minutes.
Transfer to a blender (take out the lobster tails if you added those back in) and puree. Return to your pot and add in the coconut cream and remaining lobster tails (that you put in the ice bath), removed from their shells and chopped.
Recipe for the nomato sauce that I like: