Lobster Bisque (South Beach Diet Phase 2)

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 stalks celery, diced
• 1 teaspoon dried thyme, crumbled
• 1 pinch salt
• 1 pinch fresh ground pepper
• 2 tablespoons whole wheat flour
• 3 1/2 cups low sodium chicken broth
• 1/2 cup tomato puree
• 1/4 cup dry sherry
• 1 lb lobster tail, shelled, cut into 1 inch pieces
• 1 1/4 cups 1% low-fat milk
• 1 chopped plum tomato
• 2 tablespoons chopped parsley, thinly sliced
• 1 teaspoon paprika
• 1/4 teaspoon hot pepper sauce

1. In a large saucepan, heat oil over medium heat. Add onion, celery, thyme, salt and pepper; cook until softened about 7 minutes.
2. Stir in whole wheat flour; cook stirring occasionally until lightly browned, about 3 minutes.
3. Stir in chicken broth, tomato puree, and sherry; bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
4. Add lobster and simmer, covered, until lobster is opaque, about 6 minutes. Stir in milk, plum tomato, parsley, paprika, and hot pepper sauce; bring to a simmer and sevre hot.

vegetable oil, onion, stalks celery, thyme, salt, fresh ground pepper, whole wheat flour, chicken broth, tomato puree, sherry, lobster, milk, tomato, parsley, paprika, hot pepper

Taken from www.food.com/recipe/lobster-bisque-south-beach-diet-phase-2-438367 (may not work)