Lobster Bisque Recipe

Looking for an easy Lobster Bisque recipe? Learn how to make Lobster Bisque using healthy ingredients.


Submitted by daven005

Makes 4 servings



Lobster Bisque - healthy recipe from http://www.redbookmag.com/recipes-home/blogs/cooking/rocco-dispirito-lobster-bisque-recipe

Recipe Ingredients for Lobster Bisque

7 oz lobster (from 2 1-lb lobster tails)
2 medium onions, cut into medium dice
3 garlic cloves, roughly chopped
1 1/2 tsp sweet paprika
1/2 cup sweet white wine, such as Riesling
14 1/2 ounce Tomatoes Diced No Salt Added
1 3/4 cups low-fat, low-sodium chicken broth
2 1/4 cups skim milk
1 tbsp cornstarch
1 1/2 tbsp lemon juice
3 tbsp chopped fresh chives

Recipe Directions for Lobster Bisque

  1. Heat a Dutch oven over medium-high heat.

  2. 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.

  3. 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.)

  4. 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 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.

  5. 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 cups), and set it aside.

  6. 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.

  7. Meanwhile, whisk the remaining 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.

  8. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 492.7g
Amount Per Serving
Calories
176
Calories from Fat
6
% Daily Value*
Total Fat
0.7g
1%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
75mg
25%
Sodium
517mg
22%
Potassium
472mg
13%
Total Carbohydrates
16.4g
5%
Dietary Fiber
1.4g
6%
Sugars
9.9g
Protein
15.5g
Vitamin A 20% Vitamin C 18%
Calcium 25% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • High in calcium
  • High in phosphorus
  • Very high in selenium
  • High in vitamin A
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
  • High in sodium
  • High in sugar
  • Contains alcohol
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