Take a Bisque!
Serving Size: 1/2 of recipe (about 1 1/4 cups)
PointsPlus® value 3*
We've finally tackled it. One of the world's most beloved and calorific soups has been lightened up. Behold, HG's Best Lobster Bisque!
2 cups seafood or fish stock (like the kind by Kitchen Basics)
One 4-oz. uncooked lobster tail, halved lengthwise (shell halves intact), deveined
1 cup chopped onion
1/2 cup peeled and chopped carrots
1/2 cup chopped celery
2 tbsp. tomato paste
1 1/2 tsp. chopped garlic
1 1/2 tbsp. fat-free plain powdered nondairy creamer
Add 1/2 cup stock to a medium nonstick pot. Bring to medium heat. Once boiling, add halved lobster tail. Cover and cook for about 3 minutes, until shell halves have turned red and lobster is cooked through.
Remove lobster tail halves. To the pot, add onion, carrots, celery, tomato paste, and garlic. Stir well.
Add remaining 1 1/2 cups stock and bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes, until veggies are soft.
Meanwhile, remove lobster meat from the shell and chop into small pieces. Discard shell.
Remove pot from heat and stir in powdered creamer. Let slightly cool. Transfer to a blender and puree until smooth.
Pour pureed mixture into the pot, and stir in lobster. Bring to desired temperature and enjoy!
MAKES 2 SERVINGS