NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

1 tbsp ghee

0.25 cup yellow onion

0.25 cup celery

0.25 cup carrots

1 tbsp tomato paste

2 tbsp dry sherry

1.5 cup seafood stock

0.25 cup full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh chives

PREPARATION

• 1

  Finely dice the yellow onion, celery, and carrots to create a uniform mirepoix.

• 2

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

• 3

  Add the diced vegetables to the pot and sauté for 5-7 minutes until they are softened and translucent.

• 4

  Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color.

• 5

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

• 6

  Add the seafood stock and fresh thyme sprigs, then bring the mixture to a gentle simmer for 15 minutes.

• 7

  Remove the thyme sprigs and use an immersion blender to process the soup until it is completely smooth and velvety.

• 8

  Whisk in the full-fat coconut milk and season with sea salt and black pepper.

• 9

  Gently fold in the lobster meat and simmer for an additional 3-5 minutes until the lobster is heated through.

• 10

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