NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

0.5 tbsp ghee

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 tbsp tomato paste

2 tbsp dry sherry

2 cup seafood stock

2 tbsp heavy cream

0.25 tsp dried thyme

1 piece bay leaf

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Finely dice the onion, celery, and carrot to create a uniform mirepoix base.

• 2

  Heat the ghee in a large pot over medium heat, then add the diced vegetables and sauté until softened and fragrant.

• 3

  Stir in the tomato paste, dried thyme, smoked paprika, sea salt, and black pepper, cooking for 1 minute to deepen the flavor.

• 4

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

• 5

  Add the seafood stock and bay leaf, bring to a gentle simmer, and cook for 15 minutes to allow the flavors to meld.

• 6

  Remove the bay leaf and use an immersion blender to process the soup until completely smooth.

• 7

  Stir in the heavy cream and the lobster meat, heating through for 3-4 minutes until the lobster is tender.

• 8

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