FREE 5-Ingredient Recipe EBook

• My Lobster Bisque Recipe Is Rich, Creamy, And Surprisingly Easy
• What Is Lobster Bisque?
• Ingredients & Substitutions
• How To Make Lobster Bisque
• My Recipe Tips
• Lobster Bisque (Easy, Creamy Recipe) Recipe card
• How To Serve It
• Recipe Reviews

My Lobster Bisque Recipe Is Rich, Creamy, And Surprisingly Easy

I first created this lobster bisque because I wanted something that felt a little fancy without needing a French restaurant reservation. It’s rich, velvety, and packed with buttery lobster flavor, but much easier than it sounds. Here’s why I keep coming back to this seafood recipe , plus how I’ve improved it recently:

• Rich and creamy with plenty of lobster – If you’re a fan of lobster and have enjoyed my tomato bisque soup , this lobster bisque recipe is for you. It’s got a lot of lobster flavor, plenty of fresh lobster meat, and a thick, creamy texture with hints of tomato and garlic flavors.
• Even better than before – I first developed this recipe in 2023, but re-tested it in 2025 and love it even more now! I bumped up the lobster and onions, and scaled back the garlic, tomato paste, and cream. The result was a more balanced flavor, a thicker texture, and more lobster. I also found it actually makes 8 cups, not 4… which was a happy surprise, because it’s much lighter per serving than I thought.
• Thick enough without a roux – Most lobster bisque recipes thicken the soup with a slurry of flour, but mine doesn’t have any. Instead, the velvety texture here comes from blending the veggies and some of the lobster.

This lobster bisque soup feels restaurant-worthy, but even with quite a few steps, I consider it very easy because it’s hard to mess it up. I’ve served it as a light main dish, or an elegant appetizer for holidays or dinner parties. Make it with me!

What Is Lobster Bisque?

Lobster bisque is a classic French soup known for its rich, creamy texture and deep seafood flavor. My version features a flavorful stock, blended vegetables, touches of garlic, tomatoes, and cream, and of course, plenty of lobster meat. And it makes me feel like I’m at a French bistro!

“This lobster bisque was incredibly rich and creamy! It was great for my family dinner party.” –Addison

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my lobster bisque recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Lobster Tails – Many lobster bisque recipes use whole lobster to make the stock, but I used fresh lobster tails to simplify the recipe — and they’re easier to find in stores. When I can’t find fresh, I just thaw frozen lobster tails instead. If you can find them, I always recommend cold water tails over the warm water type, as they taste better.
• Vegetables – I stick with the classic combo of yellow onion , carrots , and celery (this base is also known as mirepoix in French), plus garlic . The veggies add a natural sweetness and also act as thickeners after blending the soup.
• Unsalted Butter – I saute the veggies in butter instead of oil to build flavor right from the start. You can use olive oil if you like, though.
• Dry White Wine – I used sauvignon blanc. Any dry white wine will do, but for the best taste I recommend choosing one that tastes good enough to drink rather than generic “cooking wine”. The alcohol cooks away, but if you want to avoid it, you can use extra seafood stock for the deglazing step.
• Heavy Cream – To make the lobster bisque creamy! You can use half and half if you want to lighten it up, but you may want a bit less because it’s thinner.
• Tomato Paste – This adds depth and a little acidity. You can substitute tomato sauce, tomato puree, or even canned diced tomatoes, but they’re all less intense, so I recommend tripling the amount.
• Seasonings – I used herbs de Provence , which is a classic French herb blend, plus sea salt & black pepper . Feel free to swap in Italian seasoning for the herbs, or simply a combination of dried thyme and tarragon. Sometimes I also add a bay leaf while simmering the stock. When I made this for my husband and me for date night without our kids, I added cayenne pepper for some heat as well.

How To Make Lobster Bisque

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cook the lobster. Bring a large pot of salt water to a boil, then add the lobster tails and cook until they turn bright red. Remove them with tongs and let them cool until you can handle them.
2. Make the lobster stock. Take the meat out of the shells and set it aside. Toss the shells back into the pot and simmer until the water turns into a flavorful seafood stock.
3. Strain the solids through a fine mesh sieve . Set the broth aside.
4. Chop the lobster into small, bite-sized pieces. You’ll use most of them inside the lobster bisque, but I always save a few nice ones for garnish!

1. Saute the onions, carrots, and celery. Melt the butter in a Dutch oven or pot, then add the vegetables and sauté until soft.
2. Stir in the garlic, tomato paste, herbs, salt, and pepper. Cook the mixture for a couple minutes, until it smells amazing.
3. Deglaze the pot. Pour in the wine and scrape up any browned bits from the bottom of the pot. Let it reduce a bit.

1. Simmer with the stock. Add the lobster stock. Let the lobster bisque simmer to deepen the flavor even more.
2. Blend and add cream. In addition to blending the soup itself in the blender, I add a cup of lobster at this step to help thicken it.
3. Stir in the cream and remaining lobster meat. Cook for a few more minutes on low. I highly recommend serving this lobster bisque recipe with an extra drizzle of cream, a few buttery chunks of reserved lobster on top, and a sprinkle of fresh herbs!

My Recipe Tips

• The amount of water you need to boil the lobsters depends on the size of your pot and also the size of the lobster tails. Just make sure they are submerged. I usually end up with more seafood stock than I need to make the lobster bisque, but you can use any extra for other soup recipes , or freeze it for later.
• When boiling the lobster, I aim for an internal temp of 135-140 degrees F. I stick a meat thermometer into the thickest part to check. The shell also usually turns bright red or orange, but this can vary a bit.
• Make sure to vent the blender when blending. Otherwise hot steam can build up and cause the lid to pop off!
• I use and recommend a high-powered blender for the smoothest, creamiest texture. I’ve tried it with an immersion blender, but even my high-quality immersion blender didn’t get it quite as silky as my stand blender.
• If it seems like a lot of liquid after adding the stock, you may need to simmer for longer. Ideally, the liquid should cover the vegetables but there shouldn’t be a ton of extra liquid.
• What if my lobster bisque turns out too thin? I didn’t need to thicken it, but if yours turns out a little too thin, you can fix it by simmering some diced potatoes or cauliflower in the soup. Once they’re soft, just puree them with the stock and stir it all back in.
• Can I use leftover lobster or shellfish? Absolutely. If you’re lucky enough to have leftover broiled lobster tail , crab legs , grilled lobster , or even air fried lobster , you can totally use the cooked meat in this recipe. Just remove the meat, set it aside for later, and use the shells to make your stock.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1.5 lb Lobster tails ▢
• 2 tsp Sea salt (divided) ▢
• 1/4 cup Butter ▢
• 1 large Yellow onion (chopped; ~2 cups) ▢
• 2 large Carrots (chopped) ▢
• 4 stalks Celery (chopped) ▢
• 2 cloves Garlic (minced) ▢
• 2 tbsp Tomato paste ▢
• 1 tsp Herbs de Provence (or Italian seasoning ) ▢
• 1/2 tsp Black pepper ▢
• 1 1/4 cups Dry white wine (I used sauvignon blanc) ▢
• 1/2 cup Heavy cream ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Lobster Stock:

1. Fill a large Dutch oven or pot with water, at least 2 quarts of water or 2/3 full. Add a teaspoon of salt. Bring to a boil. Add the lobster tails and cook for about 5 minutes , until bright red and cooked through. Remove the lobster tails with tongs and let cool until you can handle them.
2. Remove the lobster meat from the shells and set aside. Return the shells to the water and simmer for 20 minutes .
3. Meanwhile, chop the lobster meat into 1/2-inch pieces.
4. Strain the broth through a fine mesh sieve to remove any shell pieces. Discard the strained bits. Set the broth aside for later.

Lobster Bisque:

1. In the same Dutch oven or pot (or a different one is also fine), melt the butter over medium heat. Add the onion, carrot and celery. Saute for 8-10 minutes , until softened.
2. Stir in the minced garlic, tomato paste, herbs de Provence (or Italian seasoning), the remaining 1 teaspoon of salt, and pepper. Cook for 1-2 minutes .
3. Add the wine. Use a wooden spoon to scrape any bits stuck to the bottom of the pot (this is called deglazing). Simmer for 2-3 minutes , until the wine slightly reduces.
4. Add in 3 cups of the lobster stock you made above. Bring to a boil, then reduce to low and simmer for 20 minutes .
5. Transfer the soup to a blender . Add 1 cup of the chopped lobster. Blend for 1 minute on high speed, until smooth. Alternatively, you can use an immersion blender , but it may not end up quite as smooth.
6. Return the soup to the pot. Stir in the heavy cream and remaining lobster meat, reserving some for garnish later.
7. Continue cooking lobster bisque over low heat for 5 minutes , until warm.
8. To serve, ladle the bisque into bowls and garnish with remaining chunks of lobster. I also like to garnish with a drizzle of cream, fresh cracked pepper, and a sprinkle of chopped fresh parsley.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you avoid common issues and get the best creamy texture in your lobster bisque.
• Storage: Let the bisque cool completely, then store it in an airtight container in the fridge. It stays fresh for about 3 days.
• Meal prep: I like to chop the veggies, cook the lobster, and make the stock in advance. Just keep everything in separate containers in the fridge until you’re ready to cook the soup.
• Reheat: Warm the soup gently on the stove over medium-low heat, stirring now and then. Don’t let it boil, as that can make it too thick, turn the lobster meat tough, or curdle the cream.
• Freeze: You can freeze this lobster bisque soup for up to 3 months, but I recommend doing so before adding the cream. Otherwise, the cream can separate when thawing. Just let it thaw in the fridge overnight, then stir in the cream when reheating.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Lobster Bisque

How To Serve It

Many people serve lobster bisque with crusty bread for dipping, so feel free if you have one you like. I prefer to serve it with other French dishes:

• Salad – My top pick is this French-inspired carrot salad . It would also go well with a kale salad or pear salad .
• Main Dish – If you’re serving this as a starter, I recommend following it up with something elegant, like French onion chicken , filet mignon , or even coq au vin . More seafood works too — think Chilean sea bass with beurre blanc or salmon en papillote with honey butter.
• Dessert – My almond flour cake recipe is the perfect way to end your French-inspired meal.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Lobster Bisque (Easy, Creamy Recipe)

My lobster bisque recipe makes a creamy, flavorful soup with real lobster, garlic, herbs, and cream. It’s easy, silky, and luxurious!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/lobster-bisque/

Ingredients

• 1.5 lb Lobster tails
• 2 tsp Sea salt (divided)
• 1/4 cup Butter
• 1 large Yellow onion (chopped; ~2 cups)
• 2 large Carrots (chopped)
• 4 stalks Celery (chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Tomato paste
• 1 tsp Herbs de Provence (or Italian seasoning )
• 1/2 tsp Black pepper
• 1 1/4 cups Dry white wine (I used sauvignon blanc)
• 1/2 cup Heavy cream

Instructions

Lobster Stock:

1. Fill a large Dutch oven or pot with water, at least 2 quarts of water or 2/3 full. Add a teaspoon of salt. Bring to a boil. Add the lobster tails and cook for about 5 minutes , until bright red and cooked through. Remove the lobster tails with tongs and let cool until you can handle them.
2. Remove the lobster meat from the shells and set aside. Return the shells to the water and simmer for 20 minutes .
3. Meanwhile, chop the lobster meat into 1/2-inch pieces.
4. Strain the broth through a fine mesh sieve to remove any shell pieces. Discard the strained bits. Set the broth aside for later.

Lobster Bisque:

1. In the same Dutch oven or pot (or a different one is also fine), melt the butter over medium heat. Add the onion, carrot and celery. Saute for 8-10 minutes , until softened.
2. Stir in the minced garlic, tomato paste, herbs de Provence (or Italian seasoning), the remaining 1 teaspoon of salt, and pepper. Cook for 1-2 minutes .
3. Add the wine. Use a wooden spoon to scrape any bits stuck to the bottom of the pot (this is called deglazing). Simmer for 2-3 minutes , until the wine slightly reduces.
4. Add in 3 cups of the lobster stock you made above. Bring to a boil, then reduce to low and simmer for 20 minutes .
5. Transfer the soup to a blender . Add 1 cup of the chopped lobster. Blend for 1 minute on high speed, until smooth. Alternatively, you can use an immersion blender , but it may not end up quite as smooth.
6. Return the soup to the pot. Stir in the heavy cream and remaining lobster meat, reserving some for garnish later.
7. Continue cooking lobster bisque over low heat for 5 minutes , until warm.
8. To serve, ladle the bisque into bowls and garnish with remaining chunks of lobster. I also like to garnish with a drizzle of cream, fresh cracked pepper, and a sprinkle of chopped fresh parsley.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you avoid common issues and get the best creamy texture in your lobster bisque.
• Storage: Let the bisque cool completely, then store it in an airtight container in the fridge. It stays fresh for about 3 days.
• Meal prep: I like to chop the veggies, cook the lobster, and make the stock in advance. Just keep everything in separate containers in the fridge until you’re ready to cook the soup.
• Reheat: Warm the soup gently on the stove over medium-low heat, stirring now and then. Don’t let it boil, as that can make it too thick, turn the lobster meat tough, or curdle the cream.
• Freeze: You can freeze this lobster bisque soup for up to 3 months, but I recommend doing so before adding the cream. Otherwise, the cream can separate when thawing. Just let it thaw in the fridge overnight, then stir in the cream when reheating.

📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)