NUTRITION

SERVINGS

INGREDIENTS

8 oz Lobster meat

1.5 tsp Ghee

0.25 cup Yellow onion

0.25 cup Celery

1 tbsp Tomato paste

2 tbsp Dry Sherry

1.5 cup Seafood stock

3 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tsp Fresh chives

PREPARATION

• 1

  In a large pot over medium heat, melt the ghee and sauté the diced onion and celery until softened and translucent.

• 2

  Stir in the tomato paste and dried thyme, cooking for 1 minute until the paste turns a deep brick red and becomes fragrant.

• 3

  Carefully pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 4

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

• 5

  Using an immersion blender, carefully blend the soup until completely smooth and creamy in texture.

• 6

  Stir in the full-fat coconut milk and the cooked lobster meat, heating through for 2-3 minutes without boiling.

• 7

  Season with sea salt and black pepper, then garnish with finely chopped fresh chives before serving in a warm bowl.