Vegan Lobster Bisque

Vegan Lobster Bisque

• 1 Can heart of palm
• 1 TBS paprika poweder
• 1 TBS olive oil
• 5 tablespoons butter
• 1/2 onion diced
• 3 teaspoon Old Bay
• 4 cloves garlic minced
• 3 TBS all-purpose flour
• 1 TBS tomato paste
• 1 TBS Worcestershire sauce
• 1  cup Sauvignon blanc
• 2 cups vegan chicken/vegetable broth
• 1-2 tsp nori powder/seaweed powder/seaweed salt
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme, rosemary, basil chopped, parsley
• Sourdough bread

1. Drain heart of palms & slice in half. Mix paprika & a few drops of water. You’re trying to make a thick looking “sauce”. Use a pastry brush to paint the round top of the heart of palms.
2. Melt 2 TBS of butter & add HOP. Cook until the bottom is slightly browned then turn over& cook for another 3min. Remove from heat & set aside.
3. Melt 2TBS butter and oil in a large pot over medium heat. Add the onions and cook until translucent. Add Old Bay & garlic & cook until fragrant.
4. Sprinkle the flour in & mix until the onions form clumps. Cook for about 3min being careful not to burn it.
5. Stir in tomato paste & Worcestershire sauce cook for 1 minute.
6. Add wine & reduce heat to a simmer. Stir occasionally while the mixture begins to thicken & bubble for 3min.
7. Pour in the broth & sea powder. Stir until combined then add half of the heart of palms. Cover & continue to simmer for 30min.
8. While the bisque is cooking. Chop the rest of the heart of palms. You want them to look like clumps of lobster meat. You’ll use this as garnish later.
9. Turn off the heat & allow bisque to cool. Once cooled, transfer to a blender & blend until smooth.
10. Pour blended bisque back into the pot & turn the heat on low. Mix in remaining butter, salt, pepper, thyme, rosemary & basil. Cook for 5 minutes. Season to taste. Remove from heat & serve.