Name: Lobster Bisque
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Soups and, Stews	4	Servings

INGREDIENTS

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)

INSTRUCTIONS

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.

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