Lobster Bisque

Lobster shells flavor the broth in this dish, while potato adds body. Finished with a splash of brandy, this rich soup is most satisfying as a first course.

Yield: 12 servings (serving size: 2/3 cup)

Ingredients

• 5  cups  water, divided
• 2  cups  clam juice
• 3/4  cup  dry white wine, divided
• 2  (1 1/4-pound) whole Maine lobsters
• 1 1/2  cups  chopped carrot, divided
• 1 1/2  cups  chopped celery, divided
• 1 1/2  cups  chopped onion, divided
• 1  cup  chopped fennel bulb, divided
• 1  cup  fat-free, less-sodium chicken broth
• 1  teaspoon  dried tarragon
• 1/2  teaspoon  dried thyme
• 5  fresh parsley sprigs
• 2  bay leaves
• 1 1/2  tablespoons  butter
• 2  garlic cloves, minced
• 2  tablespoons  all-purpose flour
• 1  cup  chopped peeled baking potato
• 1  (14.5-ounce) can diced tomatoes, drained
• 1  cup  fat-free milk
• 1/4  cup  whipping cream
• 2  tablespoons  brandy
• Chive sprigs (optional)

Preparation

Combine 3 cups water, clam juice, and 1/2 cup wine in an 8-quart stockpot; bring to a boil. Add lobsters; cover and cook 10 minutes or until bright red. Remove lobsters from pan, reserving liquid in pan. Cool lobsters. Remove meat from tail and claws. Discard any roe or tomalley. Chop meat; chill until ready to use. Place lobster shells in pan. Add remaining 2 cups water, 1 cup carrot, 1 cup celery, 1 cup onion, 1/2 cup fennel, broth, tarragon, thyme, parsley, and bay leaves; bring to a boil. Reduce heat, and simmer, partially covered, 1 1/2 hours. Drain through a fine sieve over a bowl; discard solids.

Melt butter in pan over medium heat; add remaining 1/2 cup carrot, remaining 1/2 cup celery, remaining 1/2 cup onion, remaining 1/2 cup fennel, and garlic; sauté 5 minutes. Add remaining 1/4 cup wine; cook 3 minutes or until liquid almost evaporates. Sprinkle flour over carrot mixture; cook 1 minute, stirring constantly. Stir in reserved cooking liquid and potato; cook 20 minutes or until potato is tender. Add tomatoes; cook 10 minutes. Place one-third of mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure twice with remaining mixture. Return pureed mixture to pan. Stir in lobster, milk, cream, and brandy; cook 5 minutes over medium-low heat or until thoroughly heated (do not boil). Garnish with chive sprigs, if desired.

Nutritional Information

Calories:

153 (24% from fat)

Fat:

4.1g (sat 2g,mono 1.3g,poly 0.3g)

Protein:

16.3g

Carbohydrate:

9g

Fiber:

1.4g

Cholesterol:

84mg

Iron:

0.8mg

Sodium:

407mg

Calcium:

83mg