NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

1 tsp ghee

0.5 cup yellow onion

0.25 cup celery

0.25 cup carrot

2 cloves garlic

1 tbsp tomato paste

2 tbsp dry sherry

2 cups seafood stock

0.25 tsp dried thyme

1 whole bay leaf

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Heat the ghee in a large pot over medium heat, then add the diced onion, celery, and carrot, sautéing until the vegetables are softened.

• 2

  Stir in the minced garlic and tomato paste, cooking for about one minute until the paste becomes fragrant and darkens slightly.

• 3

  Pour in the dry sherry to deglaze the pan, using a wooden spoon to scrape up any flavorful bits from the bottom.

• 4

  Add the seafood stock, dried thyme, and bay leaf, then bring the liquid to a gentle boil before reducing the heat to simmer for 15 minutes.

• 5

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

• 6

  Stir in the full-fat coconut milk and the cooked lobster meat, heating gently for 2-3 minutes to warm the lobster through.

• 7

  Season the bisque with sea salt and black pepper, then serve immediately garnished with freshly chopped chives.