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Lobster Claw Bisque

24 Nov

I’ve been going through the same 15 or so recipes this fall and I asked my husband to make any meal request and he wanted something seafood, something soup. Now the local market had yucky looking lobster tails so I asked for claws instead. I love claw meat, the only thing I’m not too keen on is that it was precooked. It is a special meal that takes a few hours to make so it is absolutely a labor of love. Makes 3 large or six small bowls.



2 lbs lobster claws
2 cups heavy cream (haven’t tried with coconut, but be my guest)
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup tomato paste
1/3 cup white grape juice or super sweet dessert wine
1 Tbsp arrowroot powder
1 Tbsp chopped parsley
1 tsp black pepper
1/2 tsp thyme
Pinch of Saffron threads

Cook the claws in 6 cups boiling water for two to three minutes. Allow to cool. Sauté vegetables and 1 Tbsp tomato paste in a separate pot with seasonings for 20 minutes on medium high heat stirring frequently and adding water when it gets dry. Clean meat from claws and set aside. Place the claw shells in the stockpot with with 1/3 cup tomato paste and simmer for one hour. Strain out shells and leave the stock. Place a strainer over the stockpot and pour in the sautéed vegetables. Press the juice of the vegetables into the stockpot. Slowly add the heavy cream and simmer fifteen minutes. Mix the arrowroot powder with cold water and stir into the pot. Simmer another twenty minutes. Serve over reserved meat. Looks pretty garnished with fresh parsley. I served it with mixed greens and honey vinaigrette and two stuffed mushrooms for each salad. I bought pre-made from Whole Foods. They were artichoke spinach stuffed with a little too much cheese on top 🙂



90 Minute Meal Prep: 4 meals a day for 4 days

3 Aug

Here’s an image of the shopping trip:

I spent around $75 which included $12 for avocado oil, $6 for walnut oil, $4 for sesame oil (not used here), $5 for a new kitchen towel and 3 tupperware containers, and $11 for almond meal so the bulk of the meal without factoring in stocking up my kitchen is about $40 or $10 per day per person. I have been paleo cooking for a while so I already have some things like coconut shreds, golden flax meal, as well as a ridiculous amount of seasonings. And here’s what we’re making…

Salmon Salad:
1.5 lbs wild caught salmon filet
Walnut oil
1 whole mango
2 cucumbers
1 egg
raspberry balsamic vinegar
salt & pepper
dried cilantro
Tbsp fresh onion

Turkey Burgers:
4 turkey patties
avocado oil
grilling seasoning
4 cups fresh spinach
1 large sweet potato
1/4 fresh onion
3 peperoncini peppers
prepared dijon mustard
1 egg
white wine vinegar
salt & pepper

Beef Broil:
1.5 lbs Pepper steak
29 oz tomato sauce
salt & pepper
liquid smoke
1/2 onion
3 cups carrots
3 cups broccoli
Italian seasoning
Olive oil

10 eggs
2 bananas
1/4 c. Melted coconut oil,
1/3 c raisins
2 tbsp flax golden
coconut shreds
1/2 c almond flour
tbsp cinnamon



I grouped these into the steps that make sense to me from a workflow standpoint, ha ha. Here’s how we do it…

Step One: Preheat oven to 350, get out your ingredients while you wait for the oven to preheat. I like to organize them into their different dishes.

Step Two: Boil 10 eggs in a covered pot. Total boil time is 15 minutes (set a timer)

Step Three: Mix banana bread batter consisting of 2 mashed bananas, 3 eggs, 1/4 cup melted coconut oil, 1/3 cup raisins, 1/2 cup almond meal, 2 Tbsp shredded coconut, 2 Tbsp golden flax seed meal, 1 Tbsp cinnamon, dash salt. I mash the bananas while they’re in the peel. Grease an 8×8 glass baking dish with coconut oil, spread batter evenly and put in the oven until baked in the center, approximately 30 minutes.


Step Four: Dice beef and add to a hot skillet with sea salt to sear. Transfer into a crockpot on low with 1/4 cup olive oil, 29 oz of tomato paste, 1/2 diced purple onion, 3 cups each freshly diced carrots and broccoli. Frozen is fine too. Season with 1 Tbsp liquid smoke, 1 tsp salt, 1 tsp pepper, 1/2 tsp italian seasoning ( I used Penzey’s Tuscan Sunset which someone gave me for my birthday) and 1/4 tsp cayenne pepper.


Step Five: Slice sweet potatoes and get them into the same iron skillet on low with olive oil and salt. One large sweet potato will take two batches usually.

Step Six: Slice cucumbers while you cook your sweet potatoes and divide them into four dishes equally. Divide spinach into four other dishes equally about one cup each. Are your eggs done boiling? If so get them cooled off by running them under cold water and adding ice cubes to cool them quickly.

Step 7: Line a baking sheet with aluminum foil and coat salmon with walnut oil, salt and pepper. Clean up and man the sweet potatoes while you wait for your banana bread to finish up. When you’re ready to put the fish in, turn the oven up to 400 and bake for 20 to 25 minutes or to temp.


Step 8: Sauces. In a blender combine 1 Tbsp onion, 1/2 cup walnut oil, 3 Tbsp Raspberry balsamic vinegar, Salt, Pepper, 1/2 tsp cilantro, and 1 peeled boiled egg. Transfer to a small container and label it salmon dressing. I like to keep my sauces separate until the day I plan to eat it. That way if it settles you can shake it up. Check sweet potatoes. Start sauce two. Don’t even rinse out the blender and add 1/2 cup avocado oil, 2 Tbsp white wine vinegar, 1 boiled egg, 3 tiny peperoncini peppers (I use these to slightly mask the avocado oil flavor as I found it to be overpowering), 1 boiled egg, 2 Tbsp dijon mustard. Transfer to a small container labeled turkey dressing. Clean up from the dressings and line another baking sheet with aluminum foil and coat turkey patties with avocado oil and grilling seasoning. If you don’t have grilling seasoning use a combination of salt, pepper, paprika, red pepper, onion powder and salt.

Step 9: Once you take the fish out of the oven turn on the broiler and cook the turkey burgers for about 5 minutes on one side and about three minutes on the other side.


Step 10: portion and garnish remaining dishes. Slice banana bread into four equal pieces and put 2 eggs with each. Add a fish filet to each cucumber salad and a quarter of fresh mango wrapped in plastic wrap to preserve freshness. Top each spinach salad with a cooled turkey burger and an equal portion of sweet potato. Garnish with sliced purple onion. Stir your crockpot and come back 8 hours later to portion.


Clean up and enjoy!