NUTRITION

SERVINGS

INGREDIENTS

8 oz Cooked lobster meat

1 tbsp Ghee

0.25 cup Shallots

0.25 cup Celery

0.25 cup Carrots

1 tbsp Tomato paste

2 tbsp Dry sherry

1 cup Lobster stock

2 tbsp Heavy cream

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Smoked paprika

1 tsp Fresh chives

PREPARATION

• 1

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

• 2

  Add the minced shallots, celery, and carrots, sautéing until the vegetables are soft and translucent.

• 3

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

• 4

  Carefully pour in the dry sherry to deglaze the pan, scraping the bottom with a wooden spoon to release any flavorful bits.

• 5

  Add the lobster stock and bring the mixture to a gentle simmer for 10 minutes to meld the flavors.

• 6

  Using an immersion blender, carefully purée the soup until it reaches a silky, completely smooth consistency.

• 7

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

• 8

  Add the cooked lobster meat to the pot and heat gently for 2-3 minutes until just warmed through.

• 9

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