Title: Sherried Lobster Bisque
Categories: Seafood
Yield: 2 Servings
| 2 | | (7 Oz.) Lobster Tails |
| 1 | c | Peeled, Diced Red Potatoes |
| 1/2 | c | Chopped Onioin |
| 1 | cl | Garlic Minced |
| 3/4 | c | Water |
| 3/4 | c | Clam Juice |
| 1/3 | c | Low-Fat Sour Cream |
| 1/8 | ts | Thyme |
| 1/8 | ts | White Pepper |
| 1 | tb | Dry Sherry. |
Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting
At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine
Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover &
Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife
Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C.
Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining
Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper
& Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
(Fat 5.6, Chol. 87)