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Lobster Bisque #SundaySupper

Jennifer @ PB and P Design

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
 
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A healthy, creamy soup made with fresh lobster tails.
Serves: 2 Cups
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
Nutrition Information
Serving size: 1 Cup
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3.5.3251

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

Do The Chicken Dance (chicken {or other poultry} soups)

 

Where’s The Beef (Beef Soups)

 

Pass The Pork. Please (Pork or Sausage Soups)

 

Under The Sea (Seafood Soups)

 

Eat Your Veggies (Chock Full o’ Vegetables Soups)

 

Some Don’t Like It Hot (Chilled Soups)

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