Lobster Bisque

Categories: Soups and, Stews
Yield: 4 Servings

1 Lobster, (1-1/4-pound)
-cooked
1 1/4 c Water
1 Bottle clam juice, (8-ounce)
2 Whole cloves
1 Bay leaf
2 ts Margarine
Vegetable cooking spray
1/4 c Finely chopped onion
1/4 c Finely chopped celery
1/4 c All-purpose flour
2 c 2% low-fat milk
2 1/2 tb Tomato paste
1/4 ts Salt
1 ds Ground red pepper
1 tb Dry sherry
2 tb Chopped celery leaves,
-(optional)

Remove the meat from cooked lobster tail and claws; 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 margarine 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. Stir in chopped lobster meat, and cook an additional minute,
stirring constantly. Remove from heat, and stir in sherry. Yield: 4 cups
(serving size: 1 cup).

Per serving: 173 Calories; 5g Fat (28% calories from fat); 13g Protein; 18g
Carbohydrate; 45mg Cholesterol; 382mg Sodium

Serving Ideas : Garnish with chopped celery leaves, if desired.

NOTES : Making a quick stock from a lobster shell gives this soup its great
taste.

Recipe by: Cooking Light, Jul/Aug 1994, page 94

Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.

-----

----------