Lobster Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Heavy Cream substitute:should make around 2 c.20 oz of unsweetened, unflavored almond milk1 heaping Tbsp flour1 Tbsp olive oil1- 8oz pkg + 1/4 c. Imitation Lobster Meat2 Tbsp Shallots, minced2 Tbsp Green onions, chopped3 cloves Garlic, minced2 oz. ( 1/4c.) white wine2 tsp Worcestershire sauce2 tsp Frank's Red Hot Sauce1 tsp thyme, dried3 oz cooking sherry1 tsp paprika1 c. hot water1/2 tsp chicken base1/2 c. clam juice3 oz. tomato paste4 Tbsp butter
Please read the directions all the way through and prepare the items to be cooked together ahead of time. I found it to be a quick moving recipe!
Preparing the cream substitute:
-in a small sauce pot add the olive oil and flour at med. heat stirring constantly for 10 min. This will help to take out the floury taste. While stirring, slowly add the almond milk.(I found this similar to making gravy)
- once all of the milk is in the pot you can take a stick blender with a few short pulses a few times. Stir often. Bring this to a boil and reduce to a simmer for about 10 min.
This will be you cream. You can set it to the side for now.
1. In a saute pan with a quick spritz of non stick spray on med-high heat saute shallots, onion, and garlic for 1 min
2. Deglaze the pan with the white wine
3. Add worcestershire, hot sauce, and thyme and saute for another minute
4. Deglaze the pan with the sherry
5. Add the paprika, clam juice, hot water and chicken base combining well
6. Stir in tomato paste and add the bay leaves
7. Simmer for 10 min
8. stir in the cream and butter and bring to a boil.
9. add the 8oz pkg of lobster chunks and simmer another 10 min stirring occasionally. Remove the bay leaves.
10.Take a stick blender and blend until creamy (about 5-10 min)
11. tear the remaining 1/4 c. of meat into small pieces and add to the soup and it is ready to serve!
Serving Size: Makes 4 servings (or 2 large bowls)
Number of Servings: 4
Recipe submitted by SparkPeople user JESSDWAKE.
Preparing the cream substitute:
-in a small sauce pot add the olive oil and flour at med. heat stirring constantly for 10 min. This will help to take out the floury taste. While stirring, slowly add the almond milk.(I found this similar to making gravy)
- once all of the milk is in the pot you can take a stick blender with a few short pulses a few times. Stir often. Bring this to a boil and reduce to a simmer for about 10 min.
This will be you cream. You can set it to the side for now.
1. In a saute pan with a quick spritz of non stick spray on med-high heat saute shallots, onion, and garlic for 1 min
2. Deglaze the pan with the white wine
3. Add worcestershire, hot sauce, and thyme and saute for another minute
4. Deglaze the pan with the sherry
5. Add the paprika, clam juice, hot water and chicken base combining well
6. Stir in tomato paste and add the bay leaves
7. Simmer for 10 min
8. stir in the cream and butter and bring to a boil.
9. add the 8oz pkg of lobster chunks and simmer another 10 min stirring occasionally. Remove the bay leaves.
10.Take a stick blender and blend until creamy (about 5-10 min)
11. tear the remaining 1/4 c. of meat into small pieces and add to the soup and it is ready to serve!
Serving Size: Makes 4 servings (or 2 large bowls)
Number of Servings: 4
Recipe submitted by SparkPeople user JESSDWAKE.
Nutritional Info Amount Per Serving
- Calories: 325.9
- Total Fat: 17.2 g
- Cholesterol: 35.4 mg
- Sodium: 979.3 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.4 g
- Protein: 8.2 g
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