NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

1 tbsp ghee

0.5 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 tbsp tomato paste

2 tbsp dry sherry

1.5 cup seafood stock

2 tbsp heavy cream

1 tsp fresh thyme

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  In a medium pot over medium heat, melt the ghee and sauté the diced vegetables until softened and translucent.

• 3

  Stir in the tomato paste and smoked paprika, cooking for 1 minute to deepen the flavors.

• 4

  Deglaze the pan with dry sherry, scraping up any browned bits from the bottom, and simmer until the liquid is reduced by half.

• 5

  Pour in the seafood stock and add the bay leaf and fresh thyme.

• 6

  Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld.

• 7

  Remove the bay leaf and use an immersion blender to process the soup until completely smooth.

• 8

  Stir in the heavy cream and season with sea salt and black pepper.

• 9

  Gently fold in the cooked lobster meat and heat through for 2-3 minutes before serving.