NUTRITION

SERVINGS

INGREDIENTS

4 oz Lobster Meat

1 cup Cauliflower

1/2 cup Low-Fat Greek Yogurt

1 cup Low Sodium Seafood Broth

1/4 cup diced Yellow Onion

1/4 cup diced Celery

2 cloves Garlic, minced

1 tsp Unsalted Butter

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

• 1

  In a medium pot, heat the olive oil and butter over medium heat. Add the diced onion, celery, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.

• 2

  Add the cauliflower florets and paprika to the pot, stirring to evenly coat with the spices.

• 3

  Pour in the low sodium seafood broth and bring the mixture to a simmer. Allow the cauliflower to cook until tender, about 8-10 minutes.

• 4

  Transfer the cooked vegetables and broth to a blender and blend until smooth and silky. Return the pureed mixture to the pot over low heat.

• 5

  Stir in the low-fat Greek yogurt and lemon juice, mixing until well combined, then gently fold in the lobster meat. Heat gently until warmed through without boiling to preserve the creaminess.

• 6

  Season with salt and black pepper to taste, and serve immediately with a light garnish of extra paprika or a lemon wedge if desired.