NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster meat

0.5 cup Yellow onion

0.5 cup Celery

2 clove Garlic

1 tbsp Tomato paste

2 cup Seafood stock

0.25 cup Full-fat coconut milk

2 tbsp Dry sherry

0.5 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Smoked paprika

1 tbsp Chives

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red and becomes fragrant.

• 4

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

• 5

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

• 6

  For a perfectly smooth texture, use an immersion blender to puree the soup base until it is completely creamy and uniform.

• 7

  Lower the heat to low and stir in the full-fat coconut milk and the lobster meat, heating through for 3-4 minutes without allowing the soup to reach a boil.

• 8

  Ladle the hot bisque into bowls and garnish with freshly chopped chives before serving immediately.