Lobster Bisque
Lobster Bisque
Ingredients
- 2 cooked lobsters (1 1/8 to 1 1/4 lbs each)
- 1 1/4 cup Water
- 1 bottle clam juice, (8-ounce)
- 2 whole cloves
- 1 bay leaf
- 2 teaspoons butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup all-purpose flour
- 2 cups 2% low-fat milk
- 2 1/2 Tablespoons tomato paste
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 1 Tablespoon dry sherry
Directions
- Remove the meat from cooked lobster; chop meat, and set aside.
- Place lobster shell in a large zip-top heavy-duty plastic bag. Coarsely crush the shell, using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add water and next 3 ingredients. Partially cover, and cook over medium-low heat 30 minutes. Strain shell mixture through a sieve, reserving stock. Discard shell pieces, cloves, and bay leaf.
- Melt butter in a large saucepan coated with cooking spray over medium heat. Add onion and celery; saute 3 minutes.
- Sprinkle onion mixture with flour; stir well, and cook 1 minute, stirring constantly. Gradually add the reserved lobster stock, milk, tomato paste, salt, and red pepper; cook over medium heat 8 minutes or until thickened, stirring constantly. You can use an immersion blender to smooth out lumps.
- Stir in chopped lobster meat, and cook an additional minute, stirring constantly. Remove from heat, and stir in sherry. Adjust seasonings to taste.
Servings: 4
Source: modified (more lobster!) from Cooking Light, Jul/Aug 1994
