NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster meat

1 tbsp Ghee

0.5 cup Yellow onion

0.25 cup Celery

0.25 cup Carrots

2 cloves Garlic

1 tbsp Tomato paste

2 tbsp Dry sherry

1.5 cups Seafood stock

0.25 cup Full-fat coconut milk

0.25 tsp Smoked paprika

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 until shimmering.

• 2

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

• 3

  Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until the paste turns a deep brick red and becomes fragrant.

• 4

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

• 5

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

• 6

  For a smooth texture, use an immersion blender to puree the soup until completely creamy, or leave it as is for a rustic style.

• 7

  Lower the heat and stir in the full-fat coconut milk and the lobster meat, allowing it to heat through for 2-3 minutes without boiling.

• 8

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