NUTRITION

SERVINGS

INGREDIENTS

6 oz Lobster Tail

2 tsp Olive Oil

1/4 medium Yellow Onion

1 clove Garlic

1 tbsp Tomato Paste

1 cup Low Sodium Seafood Stock

1/4 cup Non-Fat Greek Yogurt

Seasonings (Salt, Pepper, Cayenne)

PREPARATION

• 1

  Gently steam or boil the lobster tail until just cooked through. Allow it to cool slightly, then remove the meat from the shell and chop into bite-sized pieces.

• 2

  In a medium saucepan, warm the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes.

• 3

  Add the minced garlic and tomato paste to the pan, stirring for about 1 minute until fragrant.

• 4

  Pour in the low sodium seafood stock and bring to a simmer. Allow the flavors to meld for 5 minutes.

• 5

  Using an immersion blender or transferring to a blender in batches, blend the mixture until smooth. Return the soup to a gentle simmer.

• 6

  Stir in the non-fat Greek yogurt to add creaminess without extra fat. Adjust seasoning with salt, pepper, and a pinch of cayenne pepper.

• 7

  Fold in the lobster meat and heat through gently for about 2-3 minutes, taking care not to overcook the lobster.

• 8

  Serve warm, garnished with an extra pinch of cayenne or fresh herbs if desired.