Lobster Bisque
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lobster Bisque calories by ingredient
Introduction
I absolutely love going to any seafood restaurant and ordering lobster bisque! It's so creamy and wonderful! When I looked up a recipe to make it for my man for Valentine's Day I was blown away by how much fat and calories are in the full flavor soup! This recipe may not be the lowest cal or low fat but it was reduced extremely!! I'm sure I could have lowered it more but I was afraid it would be as good but I could hardly taste the difference! Next time I'll make more substitutions for lower fat! I also had no access to real lobster or lobster base that some of the recipes I looked at called for but will try and find at least the base for next time. I absolutely love going to any seafood restaurant and ordering lobster bisque! It's so creamy and wonderful! When I looked up a recipe to make it for my man for Valentine's Day I was blown away by how much fat and calories are in the full flavor soup! This recipe may not be the lowest cal or low fat but it was reduced extremely!! I'm sure I could have lowered it more but I was afraid it would be as good but I could hardly taste the difference! Next time I'll make more substitutions for lower fat! I also had no access to real lobster or lobster base that some of the recipes I looked at called for but will try and find at least the base for next time.Number of Servings: 4
Ingredients
-
Heavy Cream substitute:
should make around 2 c.
20 oz of unsweetened, unflavored almond milk
1 heaping Tbsp flour
1 Tbsp olive oil
1- 8oz pkg + 1/4 c. Imitation Lobster Meat
2 Tbsp Shallots, minced
2 Tbsp Green onions, chopped
3 cloves Garlic, minced
2 oz. ( 1/4c.) white wine
2 tsp Worcestershire sauce
2 tsp Frank's Red Hot Sauce
1 tsp thyme, dried
3 oz cooking sherry
1 tsp paprika
1 c. hot water
1/2 tsp chicken base
1/2 c. clam juice
3 oz. tomato paste
4 Tbsp butter
Tips
I served this with some nice artisan whole wheat garlic toast with a pinch of grated parmesan. If you have access to lobster base you may choose to omit the chicken base and clam juice and add 2tsp of lobster base.
Directions
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.