NUTRITION

SERVINGS

INGREDIENTS

6 oz Lobster Tail

1/3 cup Nonfat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 cup Vegetable Broth

1 tsp Butter

1 tsp Olive Oil

1 stalk Celery

1 small Shallot

1 clove Garlic

1 tsp Whole Wheat Flour

PREPARATION

• 1

  Prepare the lobster tail by poaching or steaming until just cooked, then cut into bite-sized pieces and set aside.

• 2

  In a medium saucepan, heat olive oil and butter over medium heat. Sauté the chopped shallot, minced garlic, and diced celery until softened and fragrant.

• 3

  Sprinkle in the whole wheat flour and stir for about a minute to create a roux, ensuring it lightly coats the vegetables.

• 4

  Pour in the vegetable broth and unsweetened almond milk, stirring constantly to combine and prevent lumps.

• 5

  Allow the mixture to simmer for 3-4 minutes, letting the soup thicken slightly.

• 6

  Gently stir in the nonfat Greek yogurt to achieve a creamy texture. Do not boil after adding the yogurt to avoid curdling.

• 7

  Fold in the lobster pieces and warm through for an additional 2 minutes. Adjust seasoning with salt and pepper to taste.

• 8

  Serve hot, enjoying the rich, creamy, and delicate flavors of this luxurious soup.