NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

0.5 tbsp ghee

0.5 cup yellow onion

0.5 cup celery

0.5 cup carrot

2 cloves garlic

1 tbsp tomato paste

2 tbsp dry sherry

1.5 cups seafood stock

0.25 cup full-fat coconut milk

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp arrowroot powder

PREPARATION

• 1

  In a large pot, melt the ghee over medium heat.

• 2

  Add the diced yellow onion, celery, and carrot, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic, tomato paste, and arrowroot powder, cooking for one minute to toast the paste.

• 4

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

• 5

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

• 6

  Use an immersion blender to puree the soup base until completely smooth and velvety.

• 7

  Stir in the full-fat coconut milk and the cooked lobster meat, heating through for 3-5 minutes without boiling.

• 8

  Ladle the bisque into bowls and serve immediately while hot.