NUTRITION

SERVINGS

INGREDIENTS

6 oz lobster meat

1 slice brioche bread

0.5 tbsp ghee

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

1 tbsp tomato paste

1.5 cup seafood stock

0.25 cup full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

0.25 tsp smoked paprika

PREPARATION

• 1

  In a medium pot, melt the ghee over medium heat and sauté the diced onion, celery, and minced garlic until softened and translucent.

• 2

  Stir in the tomato paste and smoked paprika, cooking for 1-2 minutes until the paste darkens slightly and becomes fragrant.

• 3

  Pour in the seafood stock, bring to a gentle simmer, and cook for 10 minutes to allow the flavors to meld.

• 4

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

• 5

  Reduce heat to low and stir in the full-fat coconut milk and cooked lobster meat, heating through for 3-4 minutes without boiling.

• 6

  Season with sea salt and black pepper to taste.

• 7

  While the soup finishes, lightly toast the brioche slice until golden brown.

• 8

  Ladle the bisque into a bowl, garnish with fresh chopped chives, and serve immediately with the toasted brioche on the side.