Lobster Bisque might be just the main course you are searching for. This recipe makes 8 servings with 226 calories, 17g of protein, and 13g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. A mixture of bay leaves, heavy cream, tomato paste, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.
Twist off claws and tails from lobsters.
Remove and discard green tomalley and organs from bodies, reserving shells.
Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl; cover and chill.
Melt 2 tablespoons butter in a large saucepan over medium heat.
Add lobster shells; cook, stirring occasionally, 6 to 8 minutes or until lightly browned. (The shells add flavor to the broth.)
Add sherry, and cook 2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients. Cook 3 to 5 minutes or until vegetables are tender; add fish stock and 4 cups water. Cover and bring to a boil; reduce heat to medium-low, and simmer 40 minutes.
Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids. Wipe saucepan clean.
Melt remaining 2 tablespoons butter in saucepan over medium heat.
Whisk in tomato paste and cornstarch; cook, whisking constantly, 2 minutes.
Whisk in broth mixture; bring to a boil, and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and garnish, if desired.