NUTRITION

SERVINGS

INGREDIENTS

6 oz lobster meat

0.5 cup plain Greek yogurt

0.5 tbsp ghee

1 slice sourdough bread

1 cup seafood stock

1 tbsp tomato paste

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Cut the sourdough bread into small cubes and toast in a skillet with half of the ghee over medium heat until golden and crisp.

• 2

  In a medium pot, melt the remaining ghee and sauté the diced onion, celery, carrot, and minced garlic until the vegetables are soft and fragrant.

• 3

  Stir in the tomato paste and cook for 1 minute before pouring in the seafood stock.

• 4

  Bring the mixture to a gentle simmer for 10 minutes, then use an immersion blender to process the base until completely smooth.

• 5

  Lower the heat and whisk in the Greek yogurt and lobster meat, stirring gently until the lobster is heated through without boiling the soup.

• 6

  Season the bisque with sea salt and black pepper, then ladle into a bowl and garnish with the golden croutons and fresh chives.