NUTRITION

SERVINGS

INGREDIENTS

6 oz Cooked Lobster Meat (170g)

1 cup chopped Cauliflower (107g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1.5 cups Low-Sodium Vegetable Broth (360g/ml)

1/2 cup Light Coconut Milk, Unsweetened (120ml)

1 tsp Unsalted Butter (5g)

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  In a medium pot, melt the teaspoon of unsalted butter over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes soft and translucent.

• 2

  Add the chopped cauliflower to the pot and stir for a couple of minutes to combine with the aromatic base.

• 3

  Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Add the fresh thyme, salt, and pepper.

• 4

  Cover the pot and let the vegetables simmer until the cauliflower is tender, about 10-12 minutes.

• 5

  Remove the pot from heat and use an immersion blender (or a regular blender in batches) to blend the soup until smooth and silky. Return the soup to the pot if necessary.

• 6

  Stir in the light coconut milk for a rich, creamy texture and reheat gently without boiling.

• 7

  Fold in the cooked lobster meat, ensuring it is well incorporated without overcooking, for about 2-3 minutes.

• 8

  Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy the luxurious flavors of this bisque.