Sherried Lobster Bisque

Course : Seafoods
Serves: 2
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2 medium lobster tails -- (7 oz.)
1 cup peeled -- diced red potatoes
1/2 cup chopped onion
10 milliliters garlic minced
3/4 cup water
3/4 cup clam juice
1/3 cup low-fat sour cream
1/8 teaspoon thyme
1/8 teaspoon white pepper
1 tablespoon dry sherry.

Preparation / Directions:

Cut lengthwise through top of 1 lobster shell. Press shell open. Starting at cut end of tail, carefully loosen lobster meat from bottom of shell. Coarsely chop and set aside. Repeat procedure with other tail. Combine potatoes and onion, garlic, water and clam juice. Bring to a boil. Cover and reduce heat and simmer 12 minutes or until tender. Set aside. Position knife blade in processor; add potato mixture. Process until smooth. Return 1 c. Potato mixture to saucepan. Add sour cream, stirring well. Add remaining potato mixture; stir well. Place over low heat; add lobster, thyme, pepper and dry sherry. Cook 8 minutes or until lobster is done, stirring constantly.

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