Lobster Bisque
- Two 1- to 1/4-pound lobsters, steamed by your fishmonger
- Butter-flavored nonstick cooking spray, such as Pam
- 2 medium onions, cut into medium dice
- 3 garlic cloves, roughly chopped
- 1 1/2 teaspoons sweet paprika
- 1/2 cup sweet white wine, such as Riesling
- One 14.5-ounce can diced tomatoes in juice
- 1 3/4 cups low-fat, low-sodium chicken broth
- 2 1/4 cups skim milk
- 1 tablespoon cornstarch
- Juice of 1/2 lemon
- Few dashes of Tabasco sauce
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh chives
- Heat a Dutch oven over medium-high heat.
- While the Dutch oven is heating, break down the lobsters: Remove the claws and place them in a bowl.
- Twist the heads off the tails.
- Add the tails to the bowl, and refrigerate.
- Pull the outer shell of the head off each body; discard the outer shells.
- Remove and discard the lung sacs, leaving the tomalley (the soft green paste).
- Finely chop the bodies with a cleaver.
- When the Dutch oven is hot, spray it with cooking spray.
- Add the chopped lobster and cook, stirring occasionally, until most of the moisture has evaporated, about 4 minutes.
- Add the onions, garlic, and paprika and cook, stirring occasionally, until the onions and garlic are fragrant, about 2 minutes.
- (It is important not to burn the bottom of the pot, so if mixture begins to brown, reduce the heat.)
- Add the wine and cook until it has reduced by about one-third, about 3 minutes.
- Add the tomatoes and their juice.
- Reduce slightly, about 2 minutes.
- Add the chicken broth and 1 3/4 cups of the milk; bring to a boil.
- Reduce the heat to medium-low and cook at a steady simmer, uncovered, for 20 minutes; the liquid should reduce by about half.
- Let the stock cool for a few minutes.
- While the stock is simmering, remove the claw and tail lobster meat from the shells, working on a rimmed baking sheet to reserve any juice.
- Add the juice to the simmering stock.
- Roughly chop the lobster meat (there should be about 1 1/4 cups), and set it aside.
- Pour half of the slightly cooled stock into a blender.
- Blend with the shells (yes, the shells!)
- carefully on the lowest speed until it is as smooth as possible.
- Strain all of the stock through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract as much liquid as possible (you should have about 3 cups).
- Return the pureed stock back to the pot with the remaining stock.
- Put the pan over high heat and bring to a boil.
- Meanwhile, whisk the remaining 1/2 cup milk into the cornstarch in a small bowl.
- Whisk the cornstarch mixture into the boiling stock.
- Return to a boil, whisking constantly.
- Cook until the stock thickens, about 1 minute.
- Stir in the reserved lobster meat, and remove from the heat.
- (The residual heat from the soup will warm the lobster meat.)
- Season the bisque with the lemon juice, Tabasco, and salt and pepper to taste.
- Stir in the chives, and serve immediately.
- Fat: 26.7g (before), 1g (after)
- Calories: 739 (before), 181 (after)
- Protein: 17g
- Carbohydrates: 22g
- Cholesterol: 50mg
- Fiber: 3g
- Sodium: 813mg
lobsters, butter, onions, garlic, sweet paprika, sweet white wine, tomatoes, lowfat, milk, cornstarch, lemon, tabasco sauce, salt, fresh chives
Taken from www.epicurious.com/recipes/food/views/lobster-bisque-374897 (may not work)