SHERRIED LOBSTER BISQUE

      Title: SHERRIED LOBSTER BISQUE
  Categories: Seafood
       Yield: 2 Servings
  
       2    (7 Oz.) Lobster Tails
       1 c  Peeled, Diced Red Potatoes
     1/2 c  Chopped Onioin
       1 cl Garlic Minced
     3/4 c  Water
     3/4 c  Clam Juice
     1/3 c  Low-Fat Sour Cream
     1/8 ts Thyme
     1/8 ts White Pepper
       1 tb Dry Sherry.
  
   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 & Set Aside. Repeat Procedure With
   Other Tail. Combine Potatoes And Onion, Garlic, Water & Clam Juice.
   Bring To A Boil. Cover & Reduce Heat & Simmer 12 Min. OR Until
   Tender. Set Aside. Position Knife Blade in Processor; Add
   Potatomixture. 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 &
   Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
    (Fat 5.6, Chol. 87)
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