NUTRITION

SERVINGS

INGREDIENTS

5 oz Lobster Tail Meat

1 medium Carrot

1 medium Shallot

2 cloves Garlic

2 tbsp Tomato Paste

1.5 cups Low-Sodium Chicken Broth

1/4 cup Dry White Wine

1/4 cup Light Cream

2 tbsp Fresh Tarragon

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and cut the carrot into chunks, drizzle with a little olive oil, and roast on a baking sheet for about 20 minutes until tender and lightly caramelized.

• 2

  In a saucepan, heat 1 teaspoon of olive oil over medium heat. Sauté the chopped shallot and minced garlic until soft and fragrant, about 3-4 minutes.

• 3

  Add the tomato paste to the saucepan and stir well, allowing it to cook for another 2 minutes to deepen the flavor.

• 4

  Deglaze the pan with the dry white wine, scraping up any browned bits, and let it simmer for 2 minutes.

• 5

  Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes to let the flavors meld.

• 6

  Add the roasted carrot to the saucepan and blend the bisque using an immersion blender until silky smooth. If you prefer a chunkier texture, blend only half of the mixture.

• 7

  Gently stir in the light cream and add the fresh tarragon, reserving a few leaves for garnish.

• 8

  Fold in the lobster meat carefully to warm it through without overcooking, about 2-3 minutes.

• 9

  Taste and adjust seasoning with salt and pepper as needed. Ladle the bisque into bowls and garnish with the remaining fresh tarragon.

• 10

  Serve immediately and enjoy the luxurious, silky texture with a hint of roasted sweetness and herbal freshness.