Lobster Bisque (South Beach Diet Phase 2) - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 small onion, finely chopped
2 stalks celery, diced
1 teaspoon dried thyme, crumbled
1 pinch salt
1 pinch fresh ground pepper
2 tablespoons whole wheat flour
3 1/2 cups low sodium chicken broth
1/2 cup tomato puree
1/4 cup dry sherry
1 lb lobster tail, shelled, cut into 1 inch pieces
1 1/4 cups 1% low-fat milk
1 chopped plum tomato
2 tablespoons chopped parsley, thinly sliced
1 teaspoon paprika
1/4 teaspoon hot pepper sauce

Preparation

In a large saucepan, heat oil over medium heat. Add onion, celery, thyme, salt and pepper; cook until softened about 7 minutes.
Stir in whole wheat flour; cook stirring occasionally until lightly browned, about 3 minutes.
Stir in chicken broth, tomato puree, and sherry; bring to a simmer, reduce heat to low, cover and cook for 10 minutes.
Add lobster and simmer, covered, until lobster is opaque, about 6 minutes. Stir in milk, plum tomato, parsley, paprika, and hot pepper sauce; bring to a simmer and sevre hot.