This is a delicious, yet suprisingly low fat version of a Lobster Bisque Recipe.

It is a meal in itself! Serve with a healthy salad and french bread.

Serves 8

INGREDIENTS:

2 Live Lobsters (1.5 pounds ea)
1/4 cup of Sherry
2 Tablespoons of Low Fat Butter
1 cup of chopped onion
1 tsp. chopped garlic
1/2 cup chopped celery with some leaves
1/2 cup dry white wine
1 cup of fresh cherry tomatos cut in eighths
4 basil leaves or 1/2 tsp dry basil
1/4 bay leaf crumbled
1 cup of cooked potato - mashed
2 large carrots cooked - mashed
3 tablespoons unbleached flour
1 cup of skim milk or 1 cup of NON-fat half/half
2 tsp. of tomato paste
Salt & WHITE Pepper

DIRECTIONS:

In a large skillet/Dutch Oven, bring 6 cups of water to a boil. Add the Live Lobsters, Cover & lower the heat to medium. Steam/Boil the lobsters for 10 -12 minutes or until the shells are deep red & the antene break off easily. Remove the lobster with tongs & reserve their cooking liquid in another lg bowl (you will use it later). Let the Lobsters Cool.

When the Lobsters are cool enough to touch, crack the Shells — body and claws and remove the meat (keep the shells though). Cut the lobster meat into bite size pieces, set in a bowl and pour sherry on top.

In the Lobster cooking pot/dutch oven, melt 1 tblspn. of the low fat butter. Add the lobster shells & coat with butter. Saute the shells for 10 minutes, stirring occasionally. Add the onion, garlic, celery and cook for 10 more minutes, stirring occasionally. Increase the heat to medium-high and add 4 cups of the lobster cooking liquid, the white wine, most of the tomato (reserve some for garnish), basil and bay leaf. Bring to boil, then simmer uncovered until the liquid is reduced by about half — 20-30 minutes.

Over a large bowl, place seive, then pour the above liquid thru the seive. Press down and make sure you get at least 2 cups of liquid. Throw away the solid vegetables & shells, and set the reduced cooked liquid aside for now.

In a blender or food processor, add the remaining 2 cups of lobster cooking liquid, with cooked and mashed potatoes and cooked and mashed carrots. Blend/Puree the liquid and vegetables — set aside.

In another bowl, melt the butter (use microwave if possible) and add the flour. Whip to create a smooth paste — set aside.

In a Large Saucepan, add the 2 cups of Reduced cooking liquid (with the garlic, herbs, tomato, onion) and bring it to a boil. Slowly whisk into the boiling liquid the vegetable puree (liquid, carrots, potato), the skim milk or Non-fat half/half, and tomato paste. Lower the heat and slowly add the butter/flour mixture until the bisque is thick enough — that suits You. Bring this mixture to a gentle simmer & cook for two minutes or so.

From the Lobster/Sherry Mixture, remove about 1/4 cup of the meat and chop up finely (will be used as garnish).

Remove the bisque from the heat and stir in the rest of lobster & sherry mixture. Season with salt & White pepper to taste.

Ladle the lobster bisque into lovely bowls, Add a bit of lobster meat and a couple of bits of tomato on top of each and Serve …

Yummmmm

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I served this dish at an event I catered and people are still talking about it.

The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing.

I hope you enjoy this recipe.

Serves 6

SUPPLIES:

6 cuts Salmon (5-6oz fillet cut)
Crab stuffing — see below
Lobster sauce — see below

Cut a pocket in the side of the salmon large enough for the crab stuffing.
Gently place the crab stuffing in the pocket evenly.

Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperature is 140° F. Place on plates or serving tray. Ladle lobster sauce over the top.

Crab Stuffing

4 oz. Dungeness crab
3 Tbsp Butter
¼ c. Onion
¼ c. Bell pepper
1 ea. Egg
1 tsp. Dijon mustard
dash Worcestershire
pinch Pepper
pinch Salt
½ c. Bread crumbs

Sauté peppers and onions over medium high heat in the butter until tender. Then cool. Whip the egg then add mustard, Worcestershire, salt, pepper, bread crumb and sauté vegetables. Mix in crab until well combined and refrigerate until ready to stuff the salmon.

Lobster Sauce

2 Tbsp. Butter
1/3 c. Onion, yellow - minced
1/2 c. Clam juice
2 tsp. Lobster base (you can find this in gourmet or specialty stores in the soup section)
3 c. Heavy cream
1/4 tsp. White pepper

Melt butter in sauce pot, over medium heat. Add onions and cook until translucent. Add clam juice, lobster base, cream and white pepper. Bring to a boil. Reduce heat and simmer to a medium sauce consistency.

About the Authur/Chef
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook “Chef’s Special”. You can find more free recipes and order the ebook at http://www.csrecipes.com

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[Click Here]

Maine Lobster Strudel Recipe

What you will need:
1 pound cooked Maine Lobster meat
1 cup sliced mushrooms
1/4 cup of finely chopped onion
1/2 teaspoon onion salt
Dash of white wine
11/2 cups low fat or skim milk
1/2 cup of flour
1/2 cup of melted butter or margarine
A pinch of salt
A pinch of white pepper
1 11″x16″ pastry shell
Asparagus tips

Directions:
Begin by sautéing your Maine lobster, mushrooms, onion, onion salt, wine, and lemon juice in a wok or frying pan and set that aside.

Combine your milk, melted butter, flour, salt, and pepper and make your white sauce.

Add your Maine lobstermixture and stir.

Place your Maine Lobster on a pastry sheet from end to end and cut half inch strips down evenly on both sides and twist the mixture over for the strudel effect.

Allow your pastry to rise for 30-40 minutes.

Garnish your dish with asparagus tips and bake at 400 degrees for thirty minutes or until cooked through and the pastry is a golden brown.

Enjoy!

Maine Lobster Rolls Recipe

1/2 pound cooked lobster meat
1/2 medium cucumber peeled seeded and finely diced
1/4 cup bottled mayo
1/2 tablespoon fresh tarragon
2 small scallions thinly sliced
Kosher or Sea Salt
Fresh ground pepper
2 to 3 New England-style hot dog buns
2-3 tablespoons unsalted butter, softened

Directions:
Take the cooked lobster meat and dice it into bite sized pieces.
Add your cucumber, mayo, tarragon, scallions, salt, and pepper and mix them together.
Take your hot dog buns; butter them and place on griddle until golden brown.
Take lobster mixture and put it in bun.
Serve with chips and a pickle.

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