Shrimp-Lobster bisque

Name: Shrimp-Lobster bisque
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 cup lobster stock - divided; 1 cup peeled salad shrimp; 1 can coconut milk; 1 can tomato soup; 1 cup lowfat sour cream; 1 tbsp lowfat cream cheese; 1 tbsp teriyaki sauce; 1 tbsp lemon juice; 1 tsp thyme; 1 tsp onion powder; 1 tsp garlic salt; 1/2 tsp hot sauce; 1 tsp Stevia sugar substitute; 1 tbsp flour

THH @cook_2989844

Needed to use some lobster stock.

THH @cook_2989844

Needed to use some lobster stock.

Saved

Ingredients

30 mins

8 servings

4 cuplobster stock - divided
1 cuppeeled salad shrimp
1 cancoconut milk
1 cantomato soup
1 cuplowfat sour cream
1 tbsplowfat cream cheese
1 tbspteriyaki sauce
1 tbsplemon juice
1 tspthyme
1 tsponion powder
1 tspgarlic salt
1/2 tsphot sauce
1 tspStevia sugar substitute
1 tbspflour

Saved

Steps

30 mins

1

Puree the shrimp in 1 cup lobster stock. See my recipe for lobster stock.
2

Put flour and 2 T water in small container with lid. Shake to thoroughly blend.
3

Add all ingredients except flour blend to saucepan with 3 cups lobster stock.
4

Place pan on medium heat and whisk to blend ingredients.
5

Add flour blend and continue whisking. Raise heat until soup reaches boiling stage Reduce heat and stir.
6

Serve garnished with cooked salad shrimp or crackers on the side.