Lobster Bisque

Serving Size: 4
Categories: Soups And Stews


1 (1-1/4-pound lobster ; cooked
1/4 cups water
1 (8-ounce) clam juice
2 whole cloves
1 bay leaf
2 teaspoons margarine
Vegetable cooking spray
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup all-purpose flour
2 cups 2% low-fat milk
1 tablespoon tomato paste
1/4 teaspoon salt
1 dash ground red pepper
1 tablespoon dry sherry
2 tablespoon 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. Garnish with chopped celery leaves, if desired.

 Source: rec.food.recipes