A Lobster Bisque Recipe
This is a delicious, yet suprisingly low fat version of a Lobster Bisque Recipe.
It is a meal in itself! Serve this Low Fat Maine Lobster Bisque with a healthy salad and french bread.
2 Live Lobsters (1.5 pounds ea)
1/4 cup of Sherry
2 Tablespoons of Low Fat Butter
1 cup of chopped onion
1 tsp. chopped garlic
1/2 cup chopped celery with some leaves
1/2 cup dry white wine
1 cup of fresh cherry tomatos cut in eighths
4 basil leaves or 1/2 tsp dry basil
1/4 bay leaf crumbled
1 cup of cooked potato – mashed
2 large carrots cooked – mashed
3 tablespoons unbleached flour
1 cup of skim milk or 1 cup of NON-fat half/half
2 tsp. of tomato paste
Salt & WHITE Pepper
In a large skillet/Dutch Oven, bring 6 cups of water to a boil. Add the Live Lobsters, Cover & lower the heat to medium. Steam/Boil the lobsters for 10 -12 minutes or until the shells are deep red & the antene break off easily. Remove the lobster with tongs & reserve their cooking liquid in another lg bowl (you will use it later). Let the Lobsters Cool.
When the Lobsters are cool enough to touch, crack the Shells — body and claws and remove the meat (keep the shells though). Cut the lobster meat into bite size pieces, set in a bowl and pour sherry on top.
In the Lobster cooking pot/dutch oven, melt 1 tblspn. of the low fat butter. Add the lobster shells & coat with butter. Saute the shells for 10 minutes, stirring occasionally. Add the onion, garlic, celery and cook for 10 more minutes, stirring occasionally. Increase the heat to medium-high and add 4 cups of the lobster cooking liquid, the white wine, most of the tomato (reserve some for garnish), basil and bay leaf. Bring to boil, then simmer uncovered until the liquid is reduced by about half — 20-30 minutes.
Over a large bowl, place seive, then pour the above liquid thru the seive. Press down and make sure you get at least 2 cups of liquid. Throw away the solid vegetables & shells, and set the reduced cooked liquid aside for now.
In a blender or food processor, add the remaining 2 cups of lobster cooking liquid, with cooked and mashed potatoes and cooked and mashed carrots. Blend/Puree the liquid and vegetables — set aside.
In another bowl, melt the butter (use microwave if possible) and add the flour. Whip to create a smooth paste — set aside.
In a Large Saucepan, add the 2 cups of Reduced cooking liquid (with the garlic, herbs, tomato, onion) and bring it to a boil. Slowly whisk into the boiling liquid the vegetable puree (liquid, carrots, potato), the skim milk or Non-fat half/half, and tomato paste. Lower the heat and slowly add the butter/flour mixture until the bisque is thick enough — that suits You. Bring this mixture to a gentle simmer & cook for two minutes or so.
From the Lobster/Sherry Mixture, remove about 1/4 cup of the meat and chop up finely (will be used as garnish).
Remove the bisque from the heat and stir in the rest of lobster & sherry mixture. Season with salt & White pepper to taste.
Ladle the lobster bisque into lovely bowls, Add a bit of lobster meat and a couple of bits of tomato on top of each and Serve …