Lobster Bisque

"Silky and full-flavored, bisques make any meal an elegant celebration.  This easy version uses lobster tails to make preparation a breeze."

2 T canola oil

1 onion, finely chopped

2 T whole wheat flour

3 1/2 cups chicken broth

1/2 cup tomato puree

1/4 cup dry sherry

1/4 t salt

1 pound lobster tails, shells removed and cut into 1" pieces

1 1/4 cups 1% milk

1/4 t hot-pepper sauce

1 t paprika

1 plum tomato, chopped

2 T chopped parsley

Heat the oil in a large saucepan over medium-high heat.  Add the onion and cook, stirring occasionally, for 5 minutes, or until tender.  Stir in the flour and cook, stirring constantly, 

for 3 minutes, or until lightly browned.

Stir in the broth, tomato puree, sherry, and salt and bring to a boil.  Reduce the heat to low, cover, and simmer for 10 minutes.  Add the lobster, cover, and simmer for 6 minutes, or until the lobster is opaque.

Stir in the milk, hot-pepper sauce, and paprika.  Cook over medium heat for 3 minutes, or until heated through.  Stir in the plum tomatoes and parsley.

Makes 4 servings

My Review

Wow this is amazingly tasty and healthy!  I love lobster, but this was the first time cooking with it.  I put my kitchen sissors to good use with this recipe.  Also, I did not miss the heavy cream used in traditional bisques.  If lobster was a little cheaper, I'd cook this one up more often!