NUTRITION

SERVINGS

INGREDIENTS

6 oz cooked lobster meat (170g)

2 cups cauliflower florets (214g)

1 medium carrot (61g)

1 medium shallot (30g)

2 garlic cloves (6g)

1 cup low-sodium chicken broth (240g)

1/4 cup nonfat Greek yogurt (60g)

1 tsp olive oil (4.5g)

1 tbsp fresh herbs (3g)

PREPARATION

• 1

  Warm the olive oil in a medium saucepan over medium heat. Add the finely chopped shallot, garlic, and diced carrot, and sauté until the vegetables soften, about 4-5 minutes.

• 2

  Add the cauliflower florets to the saucepan and continue to cook for another 3-4 minutes until they begin to tenderize.

• 3

  Pour in the low-sodium chicken broth and bring to a simmer. Let the mixture cook for 10 minutes or until the cauliflower and carrot are very soft.

• 4

  Remove the pan from heat and allow it to cool slightly before transferring the vegetables and broth to a blender. Add the fresh herbs and blend until silky smooth.

• 5

  Return the blended mixture to a clean saucepan over low heat. Stir in the nonfat Greek yogurt and adjust the seasoning with salt and pepper to taste.

• 6

  Gently fold in the pre-cooked lobster meat and heat through for an additional 2-3 minutes, ensuring the lobster remains tender and doesn't overcook.

• 7

  Serve the bisque warm, garnished with a sprinkle of extra fresh herbs if desired.