NUTRITION

SERVINGS

INGREDIENTS

8 oz Cooked lobster meat

0.5 tbsp Ghee

0.5 cup Yellow onion

0.5 cup Celery

0.5 cup Carrot

1 tbsp Tomato paste

2 tbsp Dry sherry

1.5 cups Seafood stock

3 tbsp Full-fat coconut milk

1 tsp Arrowroot powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  In a large pot, sauté the diced onion, celery, and carrots in ghee over medium heat until the vegetables are softened and translucent.

• 2

  Stir in the tomato paste and smoked paprika, cooking for one minute to deepen the flavor profile.

• 3

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

• 4

  Add the seafood stock and bring the mixture to a gentle simmer for 15 minutes to allow the flavors to meld.

• 5

  Use an immersion blender to process the soup until completely smooth and creamy.

• 6

  In a small bowl, whisk the arrowroot powder into the coconut milk until no lumps remain, then stir it into the simmering soup.

• 7

  Fold in the chopped lobster meat and heat for 2-3 minutes until the lobster is warmed through.

• 8

  Season with sea salt and black pepper, then serve garnished with finely chopped fresh chives.