Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
