NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster Tail (cooked)

2 cups Cauliflower Florets

1.5 cups Low-Sodium Seafood Stock

1/2 medium Yellow Onion, diced

2 cloves Garlic, minced

1/4 cup Light Heavy Cream

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

• 1

  In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

• 2

  Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

• 3

  Stir in the cauliflower florets and cook for 2 minutes to lightly toast them.

• 4

  Pour in the low-sodium seafood stock and bring the mixture to a simmer. Add the fresh thyme sprigs and season lightly with salt and pepper.

• 5

  Allow the mixture to simmer for 10-12 minutes, or until the cauliflower is tender.

• 6

  Remove the thyme sprigs and use an immersion blender to blend the soup until smooth and silky. Alternatively, transfer in batches to a blender, then return to the pot.

• 7

  Stir in the light heavy cream and gently heat through. Adjust seasoning with additional salt and pepper if needed.

• 8

  Fold in the pre-cooked lobster tail meat, breaking it into bite-sized pieces. Allow the bisque to heat for an additional 2-3 minutes so the flavors meld together.

• 9

  Ladle into bowls and serve warm, enjoying the creamy texture and delicate balance of lobster and cauliflower.