NUTRITION

SERVINGS

INGREDIENTS

5 oz lobster meat

1 tbsp ghee

0.5 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 tbsp tomato paste

1 tbsp dry sherry

1 cup seafood stock

0.5 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp fresh chives

PREPARATION

• 1

  Finely dice the onion, celery, and carrot to create a uniform mirepoix base.

• 2

  In a medium pot, melt the ghee over medium heat and sauté the onion, celery, and carrot until softened and translucent, about 6-8 minutes.

• 3

  Stir in the tomato paste, sea salt, black pepper, and dried thyme, 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 to meld the flavors.

• 6

  Using an immersion blender or high-speed blender, puree the soup until completely smooth.

• 7

  Place the Greek yogurt in a small bowl and stir in two tablespoons of the warm soup to temper it, then whisk the yogurt mixture back into the pot over low heat.

• 8

  Gently fold in the lobster meat and simmer for 3-4 minutes until the lobster is heated through but still tender.

• 9

  Ladle the bisque into a bowl and garnish with freshly chopped chives before serving.