NUTRITION

SERVINGS

INGREDIENTS

8 oz cooked lobster meat

0.5 tbsp grass-fed ghee

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 tbsp tomato paste

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp dry sherry

1.5 cup lobster stock

1 whole bay leaf

2 tbsp heavy cream

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Add the finely diced onion, celery, and carrot to the pot and sauté until the vegetables are softened and translucent.

• 3

  Stir in the tomato paste and smoked paprika, cooking for about 1 minute to toast the spices and deepen the color.

• 4

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

• 5

  Pour in the lobster stock and add the bay leaf; bring to a gentle simmer and cook for 15 minutes to meld the flavors.

• 6

  Remove the bay leaf and use an immersion blender to puree the soup base until it is completely smooth and velvety.

• 7

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

• 8

  Gently fold in the cooked lobster meat and simmer for 2 minutes just until the lobster is heated through.

• 9

  Ladle the bisque into bowls and garnish with finely chopped fresh chives before serving.