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Lobster Bisque
4 Servings
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Lobster Bisque Ingredients
1
Lobster
, (1-1/4-pound)
1/4 c Finely chopped
celery
1 1/4 c Water
1/4 c
All-purpose flour
1 Bottle clam juice, (8-ounce)
2 c 2% low-fat
milk
2 Whole
cloves
2 1/2 tb
Tomato
paste
1
Bay leaf
1/4 ts
Salt
2 ts
Margarine
1 ds Ground
red pepper
Vegetable cooking spray
1 tb Dry
sherry
1/4 c Finely chopped
onion
2 tb Chopped
celery
leaves,
Instructions for Lobster Bisque
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.
Main Ingredient:
Lobster
Cuisine:
French
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Celery
Cloves
Lobster
Margarine
Milk
Onion
Salt
Sherry
Tomato
Lobster
Soups
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Celery
Onion
Shellfish
Sherry
Tomato
Milk
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