NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster meat

1 tbsp Ghee

0.25 cup Shallots

0.25 cup Carrots

0.25 cup Celery

2 cloves Garlic

1 tbsp Tomato paste

2 tbsp Dry sherry

1.5 cups Seafood stock

0.25 cup Full-fat coconut milk

0.5 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Melt the ghee in a large pot over medium heat, then add the minced shallots, carrots, and celery.

• 2

  Sauté the vegetables for 5 to 7 minutes until softened and fragrant.

• 3

  Stir in the minced garlic and tomato paste, cooking for 1 minute to deepen the color and flavor.

• 4

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

• 5

  Add the seafood stock, dried thyme, bay leaf, and smoked paprika, then bring the mixture to a gentle simmer.

• 6

  Reduce heat to low and let the broth simmer for 15 minutes to allow the flavors to meld.

• 7

  Remove the bay leaf and use an immersion blender to puree the soup until it reaches a smooth, velvety consistency.

• 8

  Stir in the full-fat coconut milk and the cooked lobster meat, heating through for 3 to 5 minutes.

• 9

  Season with sea salt and black pepper before serving hot in a shallow bowl.