Lobster Bisque #SundaySupper

Hi Everyone,

Happy Sunday to you!   Today around the #SundaySupper we had to bring soup to the table.  I was kind of torn on what kind of soup to make.  I make soup all of the time but my brain went dead when I had to come up with one.  I debated about a Chipotle Black Bean or Butternut Squash Soup, but I decided to step out of my comfort zone and try something I have never made before which is Lobster Bisque.

I have to say I am pretty happy with the outcome of the soup.  It’s creamy, full of flavor and not overly fishy!  I am not a big fish person.  I had two lobster tails that I bought from Trader Joe’s that I intended on making for Valentine’s Day, but that never happened.  What better way to use my lobster tails is to make a healthy, decadent soup!  I felt like a rich person making this!  lol

Since I only had two lobster tails, this recipe makes two servings.  Perfect for a romantic evening.  This soup makes a fabulous appetizer or you can have it alone with some crusty bread and a salad.  Yum!  Were not to fancy in my house, so we had it with pretzel bread.   The soup in general takes about 30 minutes to make, which I don’t think is to bad and it’s pretty simple too!!  Love that!

Lobster Bisque

Nutrition Information

• Serves: 2 Cups

• Serving size: 1 Cup

Prep time:  5 mins

Cook time:  22 mins

Total time:  27 mins

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A healthy, creamy soup made with fresh lobster tails.

Ingredients

• 1 tbsp unsalted butter (I used brumble and brown)
• ¼ cup diced carrot
• ¼ cup finely chopped onion
• ¼ cup finely chopped celery
• ½ tsp garlic, minced
• 3 cups chicken stock
• ¼ tsp. creole seasoning
• 1 dash worcestershire sauce
• 2 tsp cornstarch
• 1 tsp water
• ¼ cup greek yogurt
• 2 lobster tails (7 oz total), chopped into bite size pieces(not cooked)

Instructions

1. In a large pot add butter, once melted, add carrots, onions and celery, cook until slightly softened, stirring constantly for about 5 minutes. Add chicken stock, creole seasoning and worcestershire sauce to pot and cook until vegetables are cooked through, about 10 minutes.
2. In a small bowl add cornstarch and water; mix until smooth and stir into soup.
3. Add lobster and cook until lobster is firm and opaque in color, about 7 minutes. Just before serving, whisk in greek yogurt.
4. Serve immediatly

Notes

Calories per cup: 176.7, Fat: 3.6, Cholesterol: 95, Potassium: 159.4, Carbs: 8.7, Fiber: 1.1, Sugar: .08, Protein: 25.3

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I had fun with today recipe!  I really felt like a chef making this wonderful soup!  To me these kind of soups seem intimidating, but this one wasn’t!  I am really happy with it!

I can’t wait to see what other soup recipes that the group at #SundaySupper made!  Be sure to check them out, I certainly will!  After all, it’s soup and you know how much I love my soup!

Have a great rest of the weekend!

Toodles,

Jennifer

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