NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

1 tbsp ghee

0.5 cup yellow onion

0.25 cup celery

0.25 cup carrots

1 clove garlic

1 tbsp tomato paste

2 tbsp dry sherry

1.5 cup seafood stock

0.25 cup full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Add the diced onion, celery, and carrots to the pot and sauté for 5-7 minutes until the vegetables are soft and translucent.

• 3

  Stir in the minced garlic, tomato paste, and dried thyme, cooking for 1 minute until fragrant.

• 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 seafood stock and bring the mixture to a gentle simmer; cover and cook for 10 minutes to allow the flavors to meld.

• 6

  Use an immersion blender to carefully puree the soup base until it reaches a completely smooth consistency.

• 7

  Whisk in the full-fat coconut milk and add the chopped lobster meat, simmering for another 3-5 minutes until the lobster is heated through.

• 8

  Season with sea salt and black pepper, then ladle into bowls and garnish with finely chopped fresh chives.