NUTRITION

SERVINGS

INGREDIENTS

6 oz Lobster Tail

1 tsp Olive Oil

1 small Shallot

2 cloves Garlic

2 tbsp Tomato Paste

1/4 cup Dry White Wine

1 cup Seafood Stock

1/4 cup Low-fat Greek Yogurt

Pinch Saffron Threads

Salt and Pepper to taste

PREPARATION

• 1

  Using a sharp knife, carefully cut the lobster tail meat into bite-sized chunks and set aside.

• 2

  In a large pot, heat the olive oil over medium heat. Add the finely chopped shallot and garlic, and sauté until they soften and become fragrant, about 2-3 minutes.

• 3

  Stir in the tomato paste, allowing it to cook for another minute to deepen its flavor.

• 4

  Pour in the dry white wine, scraping the bottom of the pot to release any caramelized bits, and let it reduce slightly for about 2 minutes.

• 5

  Add the seafood stock and a pinch of saffron threads to the pot, stirring well. Bring the mixture to a gentle simmer.

• 6

  Allow the bisque to cook for 5-7 minutes so the flavors meld together. Avoid boiling to preserve the silky texture.

• 7

  Reduce the heat to low and gently stir in the low-fat Greek yogurt until the soup becomes creamy. Do not boil once the yogurt is added to prevent curdling.

• 8

  Finally, add the lobster chunks and let them warm through for an additional 2-3 minutes. Season with salt and pepper to taste.

• 9

  Serve the bisque warm, garnished with a few extra saffron strands if desired.