NUTRITION

SERVINGS

INGREDIENTS

8 oz cooked lobster meat

1 tbsp ghee

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 tbsp tomato paste

0.25 cup dry sherry

1.5 cup seafood stock

0.25 cup light coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 pinch cayenne pepper

PREPARATION

• 1

  Melt the ghee in a large heavy-bottomed pot over medium heat.

• 2

  Add the finely diced onion, celery, and carrot, sautéing until the vegetables are softened and translucent.

• 3

  Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize for a deeper flavor profile.

• 4

  Pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom.

• 5

  Add the seafood stock, sea salt, black pepper, and cayenne pepper, then bring the mixture to a gentle simmer for 15 minutes.

• 6

  Use an immersion blender to purée the soup until it reaches a completely smooth and uniform consistency.

• 7

  Stir in the light coconut milk and the chopped cooked lobster meat, heating through for 3 to 4 minutes without boiling.

• 8

  Ladle the bisque into a bowl and garnish with freshly chopped chives before serving.