NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster meat

0.25 tbsp Ghee

0.25 cup Yellow onion

0.25 cup Celery

0.25 cup Carrot

2 cloves Garlic

1 tbsp Tomato paste

2 tbsp Dry sherry

1.5 cups 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

  In a medium pot over medium heat, melt the ghee and add the finely diced onion, celery, and carrot.

• 2

  Sauté the vegetables for 5-7 minutes until soft and translucent.

• 3

  Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens slightly.

• 4

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

• 5

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

• 6

  For a smooth texture, use an immersion blender to blend the soup base until completely uniform.

• 7

  In a small bowl, whisk the arrowroot powder into the heavy cream until smooth, then pour it into the soup.

• 8

  Stir continuously until the bisque thickens slightly, then add the lobster meat to the pot.

• 9

  Simmer for 3-5 minutes just until the lobster is heated through, being careful not to overcook it.

• 10

  Season with sea salt and black pepper, then serve hot garnished with fresh minced chives.