Simple Lobster Bisque

Recipe

Soup, Chili & Stew
Simple Lobster Bisque

Primary Media

Bowl of lobster bisque garnished with red bell pepper, corn and jalapenos

User Rating

3.69 out of 5 stars
Rate it:
52 ratings

Recipe Data

5
Servings
20min
Prep
1hr20min
Total

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    Description

    This is one of those buttery, creamy, rich soups that tastes really indulgent, but without all the calories.

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    3 tbsp.Hy-Vee unsalted butter
    ¼ c.onion, minced
    ¼ c.carrot, minced
    1(14.5 oz) can Hy-Vee 33%-less-sodium chicken broth
    3 tbsp.Hy-Vee tomato paste
    tsp.Hy-Vee cayenne pepper
    Hy-Vee salt, to taste
    ½ lbs.lump lobster meat, cooked, divided
    1 ½ c.Hy-Vee half-and-half
    ½ c.dry white wine
    Red bell pepper, seeded, cut into strips, for garnish
    Jalapeno, sliced, for garnish
    Whole kernel corn, for garnish
    Hy-Vee red pepper flakes, for garnish

    Things To Grab

    • Large saucepan
    • Blender

    Directions

    1. In a large saucepan, melt butter over medium-low heat. Add onion and carrot, cook and stir until tender, about 10 minutes. Stir in chicken broth, tomato paste, cayenne pepper and season with salt. Bring to a boil, reduce heat, and simmer for 10 minutes.

    2. Pour into a blender and add 1/4 cup of the lobster meat. Loosely cover and process until smooth. Strain in sieve after blending, if desired.

    3. Return to saucepan and stir in half-and-half, white wine and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

    4. Just before serving, garnish with red bell pepper strips, sliced jalapenos, whole kernel corn, and/or red pepper flakes, if desired.

    Nutrition facts

    Servings

    240 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 75mg
    • Sodium: 310mg
    • Total Carbohydrates: 8g
    • Protein: 13g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 8%
    0%
    Iron 6%
    0%
    Calcium 10%

    Recipe Source:

    From the week of December 6, 2015.