Omg I just made the best lobster "bisque". I made it up as I went, hence the note below.

Half an onion sliced thin

3 cloves garlic smashed

1in ginger sliced thin and julienned

5 Campari tomatoes

1/2 head cauliflower

3 c chicken stock

2 tablespoons pesto

1 lb frozen langoustine or lobster (see note below)

Salt

Pepper

Sauté onions, garlic and ginger until browned (I used ghee, you can use fat of choice or spray w Pam). Pour in chicken broth and dump everything except frozen langoustine. Season with salt and pepper. Cook until veggies are tender. Put in langoustines and cook over slow heat until cooked through.

Purée Soup until smooth and voila!

Note: We took out two cups of soup and puréed 6 oz of langoustines. That gives us 3 oz each or 14 gms of protein! I'm saving the rest to purée with shrimp tomorrow. If I had a recipe, I might not have so much soup left over but it's very good.

Rich, creamy, flavorful and maybe I won't have to do another Protein shake tonight. I've had worse in pricey restaurants.

You really need to move to Orlando. You can open up a Restaurant and call it "Sleevers".

You really need to move to Orlando. You can open up a Restaurant and call it "Sleevers".

Right?? Someone needs to free us from our over-sweet Protein hell

Right?? Someone needs to free us from our over-sweet Protein hell

Totally agree with you on the over-sweet point. Bleh! I was on clears for 2 whole weeks & then fulls for another 2 weeks. I loved Better Than Bouillon Lobster while I was on clears. It was a nice change from chicken or beef stock simmered with fresh herbs. When I moved to fulls, I made a stab at a bisque-y soup, but mine wasn't as yummy as yours sounds. Great idea!

Totally agree with you on the over-sweet point. Bleh! I was on clears for 2 whole weeks & then fulls for another 2 weeks. I loved Better Than Bouillon Lobster while I was on clears. It was a nice change from chicken or beef stock simmered with fresh herbs. When I moved to fulls' date=' I made a stab at a bisque-y soup, but mine wasn't as yummy as yours sounds. Great idea![/quote']

It's the cauliflower that makes it sooo creamy

Yeah Amyinorlando and I have very strict post-ops. 1 week clear, 2 weeks full liquids, then soft foods and then solid foods so my husband and I have been trying to be creative about the Soups, and I've been thinking of how to get more Protein from real food.

For lunch, my husband took leftover dal I had made, added the chicken kebabs he'd made for the kids, and mixed a little Korma sauce in it, pureed it into soup. To. die. For.

If we didn't cook, this would be a very dull time, taste wise

Sounds delish... and more healthy than a protein shake:)

sounds YUMMIE! I'm adding it to my recipe collection! Thanks!

Ooh this sounds very good!!!! :wub:

You really need to move to Orlando. You can open up a Restaurant and call it "Sleevers".

This is a great idea! But I think NY would be better ;P

How do you save a recipe ? I'm new to this 5 month out from surgery.

How do you save a recipe ? I'm new to this 5 month out from surgery.

I'm not really sure that you can save it on the forum. You could either print it or print screen it and save it on your computer, or cut and paste it and save it in word or some such.

I'm not really sure that you can save it on the forum. You could either print it or print screen it and save it on your computer' date=' or cut and paste it and save it in word or some such.[/quote']

Ahhhh ok - Thank you I screenshot it for now lol. Sounds like a few recipes are need to make it through lol

Omg I just made the best lobster "bisque". I made it up as I went' date=' hence the note below.

Half an onion sliced thin

3 cloves garlic smashed

1in ginger sliced thin and julienned

5 Campari tomatoes

1/2 head cauliflower

3 c chicken stock

2 tablespoons pesto

1 lb frozen langoustine or lobster (see note below)

Salt

Pepper

Sauté onions, garlic and ginger until browned (I used ghee, you can use fat of choice or spray w Pam). Pour in chicken broth and dump everything except frozen langoustine. Season with salt and pepper. Cook until veggies are tender. Put in langoustines and cook over slow heat until cooked through.

Purée Soup until smooth and voila!

Note: We took out two cups of soup and puréed 6 oz of langoustines. That gives us 3 oz each or 14 gms of protein! I'm saving the rest to purée with shrimp tomorrow. If I had a recipe, I might not have so much soup left over but it's very good.

Rich, creamy, flavorful and maybe I won't have to do another Protein shake tonight. I've had worse in pricey restaurants.[/quote']

That sounds delicious. Adding it to my recipe box. Thanks.