NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

0.5 tbsp ghee

0.5 cup yellow onion

0.25 cup carrot

0.25 cup celery

2 cloves garlic

1 tbsp tomato paste

2 tbsp dry sherry

2 cups seafood stock

0.13 cup heavy cream

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Add the finely diced onion, carrot, and celery to the pot and sauté until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic and tomato paste, cooking for about 1 minute until the paste darkens slightly.

• 4

  Deglaze the pan with the dry sherry, using a wooden spoon to scrape up any browned bits from the bottom.

• 5

  Pour in the seafood stock and add the fresh thyme, then bring the mixture to a gentle simmer for 10 minutes.

• 6

  Carefully use an immersion blender to puree the soup base until it is completely smooth and uniform.

• 7

  In a small bowl, whisk the arrowroot powder into the heavy cream until no lumps remain, then stir it into the soup.

• 8

  Add the cooked lobster meat to the pot and simmer gently for 3-5 minutes until the lobster is heated through.

• 9

  Season the bisque with sea salt and black pepper, then garnish with freshly chopped chives before serving.