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

1 tbsp dry sherry

1.5 cup seafood stock

0.25 cup full-fat coconut milk

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a large heavy-bottomed pot, melt the ghee over medium heat.

• 2

  Add the finely diced onion, celery, and carrot, sautéing for about 5-7 minutes until the vegetables are soft and translucent.

• 3

  Stir in the tomato paste and cook for 2 minutes to deepen the flavor profile.

• 4

  Pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom.

• 5

  Add the seafood stock, sea salt, and black pepper, then bring the mixture to a gentle simmer for 10 minutes.

• 6

  Using an immersion blender, puree the soup base until completely smooth and uniform.

• 7

  In a small bowl, whisk the arrowroot powder with a tablespoon of water to create a slurry, then stir it into the simmering soup to thicken.

• 8

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

• 9

  Ladle the bisque into bowls and garnish with freshly minced chives before serving.