Just when we thought we could put away our stockpots and dutch ovens, the cool Spring breezes returned. Yet, we are becoming increasingly aware of our waistlines as the hope of shorts and bathing suit weather slowly approaches. Low-fat Lobster Bisque is the perfect dinner or appetizer for those of us watching what we eat.
I love lobster bisque and everything lobster. You can do this the easy way with purchased lobster meat, or you can steam a lobster, remove the meat, and save the shells to be used in the broth adding spectacular flavor depth. The recipe below is simple and easy to follow and can be totally improvised should you feel creative.
Lobster, crab, scallops, and even squid can be interchanged in this recipe so long as you also alter the other ingredients to compliment it. Be daring!
Yes, you can make Lobster Bisque low fat and delicious.
Low Fat Lobster Bisque
- dutch oven
- submersible blender
- lemon press
- 2 cloves garlic diced
- 2 carrots diced
- 3 celery stalks diced
- 1 small white onion chopped
- 3 tbsp. butter
- 2 tbsp. olive oil
- 3/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 smidge salt sea salt flakes preferred
- 2 cups crushed tomatoes
- 1/2 cup dry white wine
- 3 bay leaves
- 1 quart seafood stock Wegman's brand rocks it!
- 1.5 cups fat free half and half
- 1/2 pound lobster meat from 1-2 lobsters. SAVE THE SHELLS!
- Start with a large dutch oven and heat the butter and olive oil.
- Add the garlic and onion and cook them down for about 2 minutes. Add the celery, carrots, and spices and continue to cook them stirring frequently for about 5 minutes.
- yummy time- add the crushed tomatoes and white wine. Stir and simmer for about 8 minutes
- Slowly pour in the seafood broth and add the three bay leaves.
- Now here is the point where if you are steaming a lobster, do it now. And add the shells to the broth, keeping the lobster meat aside. I always save lobster shells in my freezer so never throw them away, especially if you have too many to fit in this pot.
- Remove the bay leaves and using a submersible blender, blend the liquid until smooth.
- Now, add the low-fat half and half and the lobster meat. stirring until thoroughly blended.
- If you have additional seafood such as scallops, you can add them now.
- Ladle into warmed bowls or if you are feeling carb-risky, use a bread bowl. Top off with some curly parsley and a few pieces of lobster meat.
Enjoy the soup with an Albarino and some candlelight!