Sherried Lobster Bisque

Title: SHERRIED LOBSTER BISQUE

Categories: Seafood

Yield: 2 servings

2 (7 Oz.) Lobster Tails

1 c Peeled, Diced Red Potatoes

1/2 c Chopped Onioin

1 cl Garlic Minced

3/4 c Water

3/4 c Clam Juice

1/3 c Low-Fat Sour Cream

1/8 ts Thyme

1/8 ts White Pepper

1 tb Dry Sherry.

Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting

At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.

Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine

Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover &

Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife

Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C.

Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining

Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper

& Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.

5.6, Chol.