Serves: 6
Total Calories: 149

1-1 1/2 pound (1- to 1 1/2-pound) fresh lobster, or 4 small lobster tails
2 quarts boiling water
1 (14-ounce) package frozen mirepoix blend (chopped onions, celery, carrots)
1 bay leaf
1 (48-ounce) carton chicken broth
2 tablespoons butter, melted
1/3 cup all-purpose flour
2 cups half and half

In large pot, cook “lobsta” in boiling water 3–8 minutes till bright pink. Drain; cool. Peel meat; cut into pieces; refrigerate. Break shell into pieces and boil in stockpot with remaining ingredients except butter, flour, and half-and-half. Reduce heat to medium; cook uncovered 20 minutes, stirring occasionally. Strain broth; discard vegetables and shell.

In small bowl, whisk butter, flour, and 3 tablespoons stock; whisk this into stockpot. Cook uncovered 10–15 minutes, stirring frequently.

Just before serving, stir in half-and-half and lobster meat. Cook uncovered over medium heat 10 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 149
Calories from Fat: 113

More Recipes from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook:
Minute Shrimp Bisque
Smooth and Silky Shrimp Bisque
Lobsta Bisque
Crab Bisque the Easy Way
A Dilly of a Salmon Bisque
Big Taste Tomato Basil Bisque