NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

0.5 tbsp ghee

0.5 cup yellow onion

0.5 cup celery

0.5 cup carrots

2 cloves garlic

1 tbsp tomato paste

1 tbsp dry sherry

1 cup seafood stock

2 tbsp heavy cream

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Finely dice the onion, celery, and carrots to create a classic mirepoix.

• 2

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

• 3

  Stir in the minced garlic, tomato paste, dried thyme, sea salt, and black pepper, cooking for 2 minutes until the paste turns a deep brick red.

• 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 15 minutes.

• 6

  Using an immersion blender, process the soup base until completely smooth and velvety.

• 7

  Stir in the heavy cream and the cooked lobster meat, heating through for 3-5 minutes without reaching a boil.

• 8

  Ladle the bisque into bowls and garnish with finely chopped fresh chives before serving.