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SHERRIED LOBSTER BISQUE

Category:    Seafood
Yield:2 servings
 
      2    (7 Oz.) Lobster Tails             3/4 c  Clam Juice
      1 c  Peeled, Diced Red Potatoes        1/3 c  Low-Fat Sour Cream
    1/2 c  Chopped Onioin                    1/8 ts Thyme
      1 cl Garlic Minced                     1/8 ts White Pepper
    3/4 c  Water                               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.
   (Fat 5.6, Chol. 87)
 

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