NUTRITION

SERVINGS

INGREDIENTS

8 oz cooked lobster meat

0.25 tbsp ghee

0.5 cup yellow onion

0.5 cup celery

1 clove garlic

1 tbsp tomato paste

2 tbsp dry sherry

1.5 cup seafood stock

0.13 cup heavy cream

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Melt the ghee in a large pot over medium heat, then add the diced onion, celery, and minced garlic, sautéing until the vegetables are soft and translucent.

• 2

  Stir in the tomato paste and cook for 2 minutes to deepen the flavor profile before pouring in the dry sherry to deglaze the pan.

• 3

  Add the seafood stock and bring the mixture to a gentle simmer for 10 minutes to allow the aromatics to meld.

• 4

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

• 5

  In a small bowl, whisk the arrowroot powder into the heavy cream until no lumps remain, then stir this slurry into the simmering soup to thicken.

• 6

  Fold in the cooked lobster meat and heat for 3-4 minutes until the lobster is warmed through, being careful not to boil the cream.

• 7

  Season with sea salt and black pepper, then serve in warm bowls garnished with finely chopped fresh chives.