Blush-colored lobster bisque made from flavorful lobster stock has historically suggested the height of elegance. Save this recipe for a leisurely weekend.

　　

Ingredients

serves 4

　　Two 1- to 1/4-pound lobsters, steamed by your fishmonger

　　Butter-flavored nonstick cooking spray, such as Pam

　　2 medium onions, cut into medium dice

　　3 garlic cloves, roughly chopped

　　1 1/2 teaspoons sweet paprika

　　1/2 cup sweet white wine, such as Riesling

　　One 14.5-ounce can diced tomatoes in juice

　　1 3/4 cups low-fat, low-sodium chicken broth

　　2 1/4 cups skim milk

　　1 tablespoon cornstarch

　　Juice of 1/2 lemon

　　Few dashes of Tabasco sauce

　　Salt and freshly ground black pepper

　　3 tablespoons chopped fresh chives

　　

Step 1

Heat a Dutch oven over medium-high heat.

　　

Step 2

While the Dutch oven is heating, break down the lobsters: Remove the claws and place them in a bowl. Twist the heads off the tails. Add the tails to the bowl, and refrigerate. Pull the outer shell of the head off each body; discard the outer shells. Remove and discard the lung sacs, leaving the tomalley (the soft green paste). Finely chop the bodies with a cleaver.

　　

Step 3

When the Dutch oven is hot, spray it with cooking spray. Add the chopped lobster and cook, stirring occasionally, until most of the moisture has evaporated, about 4 minutes. Add the onions, garlic, and paprika and cook, stirring occasionally, until the onions and garlic are fragrant, about 2 minutes. (It is important not to burn the bottom of the pot, so if mixture begins to brown, reduce the heat.)

　　

Step 4

Add the wine and cook until it has reduced by about one-third, about 3 minutes. Add the tomatoes and their juice. Reduce slightly, about 2 minutes. Add the chicken broth and 1 3/4 cups of the milk; bring to a boil. Reduce the heat to medium-low and cook at a steady simmer, uncovered, for 20 minutes; the liquid should reduce by about half. Let the stock cool for a few minutes.

　　

Step 5

While the stock is simmering, remove the claw and tail lobster meat from the shells, working on a rimmed baking sheet to reserve any juice. Add the juice to the simmering stock. Roughly chop the lobster meat (there should be about 1 1/4 cups), and set it aside.

　　

Step 6

Pour half of the slightly cooled stock into a blender. Blend with the shells (yes, the shells!) carefully on the lowest speed until it is as smooth as possible. Strain all of the stock through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract as much liquid as possible (you should have about 3 cups). Return the pureed stock back to the pot with the remaining stock. Put the pan over high heat and bring to a boil.

　　

Step 7

Meanwhile, whisk the remaining 1/2 cup milk into the cornstarch in a small bowl. Whisk the cornstarch mixture into the boiling stock. Return to a boil, whisking constantly. Cook until the stock thickens, about 1 minute.

　　

Step 8

Stir in the reserved lobster meat, and remove from the heat. (The residual heat from the soup will warm the lobster meat.) Season the bisque with the lemon juice, Tabasco, and salt and pepper to taste. Stir in the chives, and serve immediately.

　　

nutrition information

Step 9

Fat: 26.7g (before), 1g (after)

　　

Step 10

Calories: 739 (before), 181 (after)

　　

Step 11

Protein: 17g

　　

Step 12

Carbohydrates: 22g

　　

Step 13

Cholesterol: 50mg

　　

Step 14

Fiber: 3g

　　

Step 15

Sodium: 813mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.