NUTRITION

SERVINGS

INGREDIENTS

8 oz lobster meat

1 tbsp grass-fed butter

0.5 cup yellow onion

0.25 cup celery

0.25 cup carrot

1 tbsp tomato paste

2 cup seafood stock

2 tbsp heavy cream

1 tbsp dry sherry

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

1 tsp fresh thyme

PREPARATION

• 1

  In a large pot over medium heat, melt the grass-fed butter.

• 2

  Add the diced onion, celery, and carrot to the pot, sautéing for 5-7 minutes until the vegetables are soft and translucent.

• 3

  Stir in the tomato paste and fresh thyme, cooking for another 2 minutes to deepen the flavor profile.

• 4

  Pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom.

• 5

  Add the seafood stock, sea salt, and black pepper, bringing the mixture to a gentle simmer for 15 minutes.

• 6

  Using an immersion blender, carefully blend the soup base until it is completely smooth and velvety.

• 7

  Stir in the heavy cream and the cooked lobster meat, heating through for 3-4 minutes until the lobster is warm.

• 8

  Ladle the bisque into a bowl and garnish with freshly minced chives before serving.