HG's Best Lobster Bisque
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- 4 cup(s) Seafood or fish stock (like the kind by Kitchen Basics)
- 8 ounce(s) Two 4 oz. uncooked lobster tails Halved lengthwise, deveined, shells intact
- 2 cup(s) Onion Chopped
- 1 cup(s) Carrots Peeled and chopped
- 1 cup(s) Celery Chopped
- 4 tablespoon(s) tomato paste
- 3 teaspoon(s) Garlic Chopped
- 3 tablespoon(s) Fat free plain powdered nondairy creamer
- Add 1 cup stock to a medium nonstick pot. Bring to medium heat. Once boiling, add halved lobster tails. Cover and cook for about 3 minutes, until she'll 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 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 purée until smooth.
- Pour puréed mixture into the pot, and stir in lobster. Bring to desired temperature and enjoy.
- Calories: 128 Fat: 0.5g
This recipe is a personal recipe added by KMeggyesy and has not been tested or endorsed by MyRecipes.
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HG's Best Lobster Bisque Recipe at a Glance
- COURSE: Soups/Stews