Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon avocado oil
  • 1 shallot, minced
  • 1/4 cup onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh portobello mushrooms, sliced
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup dry white wine
  • splash hot sauce of choice, we love Frank’s Red Hot Original!
  • 1 teaspoon fresh or dried thyme, if using fresh thyme set aside more for garnish
  • pinch cayenne pepper
  • 1/2 teaspoon paprika, more to taste
  • 1/2 teaspoon sea salt, more salt to taste
  • 1 teaspoon black pepper, more to taste
  • 2 cups fish stock (or chicken stock)
  • 1 tablespoon tomato paste
  • 1-1/2 cups good-quality heavy cream, or 1 cup cashew cream
  • 3 tablespoons butter (omit if dairy-free)
  • 1/2 pound cooked lump lobster meat
  • 2 tablespoons Parsley for garnish

Instruction

  • In large dutch oven, heat oil over med-high heat and sauté shallots, onion 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.
  • Deglaze the pan with the white wine. Cook for 2-3 minutes.
  • Add the hot sauce, thyme, paprika and salt and pepper. Saute for another minute.
  • Add the broth and mix well.
  • Stir in tomato paste. Pour into a high speed blender, or use an immersion blender, and blend until creamy.
  • Return blended onion mixture to pot and simmer over low heat for 10-15 minutes.
  • Whisk in heavy cream and butter and bring to a low simmer.
  • Add in lobster. Cook for 2-3 minutes until lobster is heated through.
  • Serve hot topped with parsley and fresh thyme.