NUTRITION

SERVINGS

INGREDIENTS

9 oz lobster meat

0.5 tbsp grass-fed butter

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 clove garlic

1 tbsp tomato paste

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp dry sherry

1 cup seafood stock

0.13 cup heavy cream

1 tsp fresh chives

PREPARATION

• 1

  In a large 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 tender and translucent.

• 3

  Stir in the minced garlic, tomato paste, dried thyme, sea salt, and black pepper, cooking for another 2 minutes to develop the aromatics.

• 4

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

• 5

  Add the seafood stock and bring the mixture to a gentle simmer, allowing it to cook for 10 minutes to meld the flavors.

• 6

  Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety.

• 7

  Stir in the heavy cream and the cooked lobster meat, heating through for 3-4 minutes while ensuring the bisque does not reach a boil.

• 8

  Ladle the hot bisque into a bowl and garnish with finely chopped fresh chives before serving.