NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

1 tbsp ghee

0.5 cup yellow onion

0.25 cup celery

0.25 cup carrots

1 tbsp tomato paste

2 tbsp dry sherry

2 cup lobster stock

0.25 cup full-fat coconut milk

1 tsp fresh thyme

1 whole bay leaf

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Melt the ghee in a large heavy-bottomed pot over medium heat.

• 2

  Add the diced onion, celery, and carrots, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the tomato paste, smoked paprika, fresh thyme, sea salt, and black pepper, cooking for 1 minute to toast the spices.

• 4

  Pour in the dry sherry to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 5

  Add the lobster stock and the bay leaf, then bring the liquid to a gentle simmer for about 15 minutes.

• 6

  Remove the bay leaf and stir in the full-fat coconut milk to create a rich, creamy base.

• 7

  Optional: Use an immersion blender to lightly puree the soup base until your desired consistency is reached.

• 8

  Fold in the cooked lobster meat and simmer for an additional 2 minutes until the lobster is heated through before serving hot.