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Lobster Bisqué from South Beach
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Thom Hackett
Original from
the
Dinner Menu from The South Beach Diet Cookbook
Serves: 4
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Many people choose to stay away from lobster
because they believe that shellfish is bad for them. But the truth is the amount
of cholesterol in shellfish has often been exaggerated because the plant sterols
they contain were misunderstood--they are chemically similar to cholesterol, but
they actually help decrease cholesterol levels. Lobster has the same amount of
cholesterol as skinless chicken breast and is low in saturated fat.
Fans of the tantalizing flavors of seafood-based recipes will love this great
soup. Silky and full-flavored, bisques make any meal an elegant celebration.
This easy version uses lobster tails to make preparation a breeze. During the
summer months, let the soup chill for an hour before serving.
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Ingredients
2 Tbs canola oil
1 onion, finely chopped
2 Tbs whole wheat flour
3½ cups chicken broth
½ cup tomato puree
¼ cup dry sherry
¼ tsp salt
1 pound lobster tails, shells removed
and cut into 1" pieces
1¼ cups 1% milk
¼ tsp hot-pepper sauce
1 tsp paprika
1 plum tomato, chopped
2 Tbs chopped parsley |
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Cooking Method
1. Heat the oil in a large saucepan over medium-high heat. Add the
onion and cook, stirring occasionally, for 5 minutes, or until tender.
Stir in the flour and cook, stirring constantly, for 3 minutes, or until
lightly browned.
2. Stir in the broth, tomato puree, sherry, and salt and bring to a
boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Add the lobster, cover, and simmer for 6 minutes, or until the lobster
is opaque.
3. Stir in the milk, hot-pepper sauce, and paprika. Cook over
medium heat for 3 minutes, or until heated through. Stir in the
plum tomatoes and parsley. |
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