Lobster Bisque for Two

Ingredients

• 1 Tablespoon Unsalted Butter
• ¼ cups Diced Carrot
• ¼ cups Finely Chopped Onion
• ¼ cups Finely Chopped Celery
• ½ teaspoons Garlic, Minced
• 3 cups Chicken Stock
• ¼ teaspoons Creole Seasoning
• 1 dash Worcestershire Sauce
• 2 teaspoons Cornstarch
• 1 teaspoon Water
• 2 whole (3 1/2 Oz. Size) Lobster Tails, Raw, Chopped Into Bite Size Pieces
• ¼ cups Greek Yogurt, Plain

Preparation Instructions

In a large pot, add butter. Once melted, add carrots, onions and celery; cook until slightly softened, stirring constantly for about 5 minutes.

Add chicken stock, Creole seasoning and Worcestershire sauce to pot and cook until vegetables are cooked through, about 10 minutes.

In a small bowl, add cornstarch and water; mix until smooth and stir into soup.

Add lobster and cook until lobster is firm and opaque in color, about 7 minutes. Just before serving, whisk in Greek yogurt.

Serve immediately.