new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Lobster bisque

  

August 27, 2015

You do not have to be a five-star chef to make this yummy lobster bisque. The recipe is simpler than you think. The combination of lobster tail, tomato, and cream makes this soup hearty and rich of flavors.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 2 Servings

Ingredients

2 cups of low-sodium seafood or fish stock

1 uncooked lobster tail, cleaned

¾ cup of onion, chopped

½ cup of carrot, peeled and chopped

1 celery stick, chopped

1 tbsp of tomato paste

2 tsp of garlic, chopped

2 tbsp of fat-free creamer

Directions

1Bring stock, onion, carrot, celery, and garlic to a boil.

2Lower to medium heat, add lobster tail and cook for 5 minutes or until the lobster is fully cooked.

3Add tomato paste. Reduce the mixture to low heat, for 15 minutes or until vegetables are soft.

4While waiting for the stock to reduce, remove the lobster meat from the shell. Discard the shell.

5Chop the lobster meat into small cubes.

6After the stock is reduced, add the creamer. Remove from heat.

7Combine the lobster meat with the reduced stock and blend until smooth.

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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.