"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
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!