NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

0.25 tbsp ghee

0.5 cup yellow onion

0.5 cup celery

1 tbsp tomato paste

1 tbsp dry sherry

1.5 cup seafood stock

0.13 cup heavy cream

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp arrowroot powder

PREPARATION

• 1

  Melt the ghee in a large heavy-bottomed pot over medium heat and sauté the diced onion and celery until they are soft and translucent.

• 2

  Stir in the tomato paste and arrowroot powder, whisking for about one minute to cook out the raw paste flavor and create a thick base.

• 3

  Carefully pour in the dry sherry to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom.

• 4

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

• 5

  Use an immersion blender to process the soup directly in the pot until it is completely smooth and uniform in consistency.

• 6

  Reduce the heat to low and stir in the heavy cream, sea salt, and black pepper until well combined.

• 7

  Gently fold in the cooked lobster meat and heat for 2-3 minutes until the lobster is warmed through, being careful not to boil.

• 8

  Ladle the hot bisque into bowls and garnish with a sprinkle of fresh chopped chives before serving.