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)