5-point Lobster Bisque, enjoy!

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Low Fat Lobster Bisque

Ingredients:

Lobster Stock

2 stocks celery cut into thirds

1 carrot cut into thirds

1 onion cut into fourths

3 cloves garlic, pressed or minced

2 bay leaves

4 sprigs fresh parsley

teaspoon salt

6 peppercorns

1 live lobster (approximately 1 1/2 lb.)

Bisque

2 cups reserved liquid from lobster stock

1 onion, chopped

2 cloves garlic, pressed or minced

2 shallots, minced

1/2 cup flour

1/4 cup dry sherry

1 to 3 teaspoons either lobster soup base or fish

bouillon amount depending on strength of lobster stock

2 tablespoons tomato paste

3 cups fat free half-and-half

1/4 teaspoon fresh ground white pepper

1/4 teaspoon paprika

dash cayenne pepper

Method:

1. Fill a 4 to 6-quart stockpot with enough water to

cover lobster. Add celery, carrot, onion, garlic, bay

leaves, peppercorns and salt. Bring to boil, add

lobster, cover and simmer 15 minutes.

2. Remove lobster from stock and set aside to cool.

When cool, remove lobster meat from claws and tail,

coarsely chop meat and set aside. Discard body and

shells.

3. While lobster is cooling, increase heat to high and

allow stock to reduce to half or less. Strain stock

into bowl, reserving 2 cups. Discard vegetables.

4. Lightly spray at 2 to 4 -quart saucepan or stockpot

with cooking spray and heat on medium high for 2

minutes. Add chopped onion, garlic and shallots.

Reduce heat to medium and sauté vegetables until onion

becomes translucent. Mix flour a tablespoon at a time

into vegetables, adding small amounts of reserved

lobster stock to keep mixture from becoming too dry

and/or difficult to mix.

5. Whisk remaining cup reserved lobster stock into

flour vegetable mixture. Whisk in sherry, tomato

paste, and cook over medium heat whisking constantly

until thickened.

6. Reduce heat to low and whisk half-and-half pepper,

paprika and cayenne into bisque. Simmer for 10

minutes. Add lobster and continue to cook another 2

minutes until lobster is heated through. Adjust

seasonings if necessary and serve.

7. Yield: 6 1/2 cup servings at approximately 246

calories; 1.2 grams total fat; 0.2 gram saturated fat;

108 milligrams cholesterol; 23.7 grams carbohydrate;

0.9 ram dietary fiber; 25.4 grams protein; 857

milligrams sodium.

ONE SERVING = 5 points

COOKS NOTE: Quick Lobster Bisque: Omit lobster stock

for 1 1/2 tablespoons lobster soup base or 1 1/2 cubes

fish bouillon. Substitute lobster stock for 2 cups

water and a frozen cooked lobster tail, can be

substituted for live lobster.

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PS Remember: Be STRONG, Be healthy. Do NOT relinguish. Go Forth and Conquer!!

Grrrlllll!!!

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