Sherried lobster bisque

Yield: 2 servings

Measure Ingredient
2 \N (7 Oz.) Lobster Tails
1 cup Peeled, Diced Red Potatoes
½ cup Chopped Onioin
1 clove Garlic Minced
¾ cup Water
¾ cup Clam Juice
⅓ cup Low-Fat Sour Cream
⅛ teaspoon Thyme
⅛ teaspoon White Pepper
1 tablespoon 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 5⅗, Chol. 87)

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