Healthy Lobster Bisque for Two Servings
A lightened-up version of the classic lobster bisque made for two. This creamy yet healthy soup features tender lobster meat, aromatic vegetables, and a flavorful broth - all with less fat and calories, but full of rich coastal flavor.
Yield: 2
Equipment
- 1 Medium saucepan
- 1 Blender or immersion blender
- 1 Cutting board
- 1 chef’s knife
- 1 Ladle
Materials
- 2 small lobster tails about 6-8 oz total
- 1 tablespoon olive oil or light butter
- 1 small shallot finely chopped
- 1 small carrot diced
- 1 celery stalk diced
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 1 ½ cups low-sodium seafood or vegetable broth
- ½ cup low-fat milk or coconut milk
- ¼ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Cook lobster tails in boiling water for 5-6 minutes until shells turn bright red. Remove meat, chop, and set aside.
- In a medium saucepan, heat olive oil over medium heat. Add shallot, carrot, and celery; sauté until softened.
- Stir in garlic and tomato paste; cook 1-2 minutes until fragrant.
- Add broth and bring to a simmer. Let cook for 10 minutes, then blend until smooth using a blender or immersion blender.
- Return to pot, add milk, paprika, and chopped lobster meat. Heat gently for 3-5 minutes do not boil.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley. Serve warm.
Notes
- For extra creaminess, add a tablespoon of Greek yogurt just before serving.
- You can substitute shrimp or crab if lobster isn’t available.
- Avoid boiling after adding milk to prevent curdling.