2 cups of low-sodium seafood or fish stock
1 uncooked lobster tail, cleaned
¾ cup of onion, chopped
½ cup of carrot, peeled and chopped
1 celery stick, chopped
1 tbsp of tomato paste
2 tsp of garlic, chopped
2 tbsp of fat-free creamer
Bring stock, onion, carrot, celery, and garlic to a boil.
Lower to medium heat, add lobster tail and cook for 5 minutes or until the lobster is fully cooked.
Add tomato paste. Reduce the mixture to low heat, for 15 minutes or until vegetables are soft.
While waiting for the stock to reduce, remove the lobster meat from the shell. Discard the shell.
Chop the lobster meat into small cubes.
After the stock is reduced, add the creamer. Remove from heat.
Combine the lobster meat with the reduced stock and blend until smooth.