NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster meat

1 tbsp Grass-fed butter

0.25 cup Diced onion

0.25 cup Diced celery

0.25 cup Diced carrot

1 clove Garlic

1 tbsp Tomato paste

1 tbsp Dry sherry

1.5 cup Seafood stock

2 tbsp Heavy cream

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  In a medium pot over medium heat, melt the grass-fed butter until it begins to foam.

• 2

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

• 3

  Stir in the garlic and tomato paste, cooking for 2 minutes to caramelize the paste and release the garlic's aroma.

• 4

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

• 5

  Add the seafood stock, sea salt, and black pepper, bringing the mixture to a gentle boil before reducing heat to low and simmering for 15 minutes.

• 6

  Using an immersion blender, carefully puree the soup until completely smooth and velvety.

• 7

  Stir in the heavy cream and the lobster meat, heating through for 3-4 minutes until the lobster is tender and warm.

• 8

  Ladle the bisque into a bowl and garnish with freshly chopped chives before serving.