NUTRITION

SERVINGS

INGREDIENTS

6 oz Lobster meat

1 slice Sourdough bread

0.5 tbsp Ghee

0.5 cup Plain Greek yogurt

1 cup Seafood stock

0.5 cup Yellow onion

0.5 cup Celery

1 tbsp Tomato paste

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

0.5 tsp Smoked paprika

PREPARATION

• 1

  Dice the sourdough bread into small cubes.

• 2

  Heat half of the ghee in a small skillet over medium heat and toast the bread cubes until they are golden and crunchy.

• 3

  In a medium pot, melt the remaining ghee and sauté the diced onion, celery, and minced garlic until the vegetables are translucent and soft.

• 4

  Stir in the tomato paste and smoked paprika, cooking for one minute to allow the flavors to deepen.

• 5

  Pour in the seafood stock and bring the mixture to a gentle simmer for 10 minutes.

• 6

  Use an immersion blender to process the soup until it is completely smooth and velvety in texture.

• 7

  Stir in the Greek yogurt and the cooked lobster meat, heating through for 2-3 minutes without allowing the soup to reach a boil.

• 8

  Season with sea salt and black pepper, then ladle into a bowl and garnish with the golden croutons and fresh chives.