Healthy Lobster Bisque

lobster bisque

So here we are……another year, another chance to get our life on track with a fresh new start whatever that “new start” might be.  Well, while most people resolve to their usual healthy promise to get their weight in check, work out more, get back into those pre-baby skinny pants, my resolution is a little different.  While some people might find their waist lines shrinking, I have quite the stretch on the horizon for mine.  No, I haven’t gone on some crazy “Super Size Me” challenge, but with a growing little one in my belly it sure will feel like a “Super Size My Belly” challenge.  Yep, it’s true!!! With a 5-year old about to go to Kindergarten and lovely milestone 35th birthday, 2014 will welcome another little Hardin to our family.  For many reasons I can say that “surprise” is definitely the nicest way to put this news.  2013 was such a year of change with leaps of faith with a move back to Nashville (finally) and Drew abandoning the W2 world and starting his own company.  “Let Go and Let God” is the reigning motto of our life, so finding out we were having another baby took that motto to monumental heights.  I can happily say after a wonderful ultrasound and REALLY fast heartbeat, we are thrilled with our new adventure, because as we all know, God sure doesn’t like boring in our lives for sure!

With all that being said, my expanding waist line is inevitable as this little guy takes over my belly, but the rest of me expanding doesn’t have to be.  I truly believe that a healthy pregnancy that consists of eating healthy and nutritious meals (with the occasional sweet indulgence. Confession: I LOVE!!!! vanilla bean frozen yogurt!!!!) and staying in shape with your normal workout routine, can lead to a healthy delivery, healthy baby and definitely will help with the post-baby body re-metamorphosis.  This worked for me before and I’m not sure how nice an extra 5 years of age will be on me, but I’m definitely going to stay the course with this one and see how it goes.

As for cravings, I can’t really say that I have had any at this point, but whether it be the cold weather or a craving, I have been eating a lot of soup lately. I love bisques! Who doesn’t??!?! But the real meaning of the word “bisque” = booty, because that is what all that creamy goodness sticks too!  HOWEVER, I think you can make a bisque without the heavy cream and it can still taste just as good.  A little milk, a little cornstarch and a little sugar to sweeten it up takes your “big booty bisque” to “keep your booty little” bisque!!!  Stay tuned for 28 more weeks of pregnancy musings (I can’t promise that I won’t complain a little) and hopefully healthy recipes, but I just might have to throw in some booty busting treats as well!  Cheers to expanding waist lines!

Healthy Lobster Bisque

Yield: 3-4 servings

Ingredients

  • 2 - 4 oz lobster tails
  • 1 medium onion, chopped
  • 1 1/2 garlic cloves, minced
  • 3/4 teaspoon paprika
  • 1/4 cup dry Sherry (do not use Sherry cooking wine)
  • 1/2 can (14.5 oz) diced tomatoes
  • 1 cup fat free, low-sodium chicken broth
  • 1 cup reduced fat milk
  • 1/2 tablespoon cornstarch
  • 1/4 teaspoon sugar
  • lemon juice
  • salt and pepper
  • Tabasco sauce, to taste
  • Green onions, chopped for garnish

Instructions

  1. Heat a large dutch oven (I use an enamel cast iron dutch oven) over medium heat. Once hot, spray with cooking spray. Saute chopped onion, garlic and paprika until tender about 2-3 minutes. Add wine and cook until it has reduced about one half, about 2-3 minutes. Add tomatoes and their juice. Reduce slightly. Add chicken broth and 3/4 cup milk and bring to a boil. Reduce the heat and let simmer about 20 minutes. The soup should reduce about one-half. Turn off the heat and let cool slightly.
  2. Remove the lobster meat from the tails and cut into pieces.
  3. Working in batches, pour soup into blender or food processor and pulse until smooth. Strain pureed soup through a fine mesh strainer and return to pot. Whisk together remaining milk, cornstarch and sugar. Add to soup. Turn up heat and bring back to a boil whisking constantly. Once hot, reduce heat to medium-low. Add uncooked lobster and let cook about 3-4 minutes. This will help keep the lobster from drying out.
  4. Season with lemon juice, Tabasco sauce, salt and pepper. Garnish with chopped green onions to serve.
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