Healthy Lobster Bisque

 This is my first time making a lobster bisque. So - what do I do? I try and make this one healthy! I found a really good recipe in Prevention magazine and I kind of blended it with other ideas from other low fat recipes (which - there aren't many). A unique twist here is adding sherry vs. white wine to the soup. Everyone thought this had a kick and they loved it. In fact, one of my dinner guests asked for bread to eat up the yummy broth!

INGREDIENTS
2 tablespoons butter
1 onion, finely chopped
4 tablespoons unbleached all-purpose flour
4 cups fish, vegetable, or chicken broth
1 can diced tomatoes
1/4 cup sherry
1/4 teaspoon salt
2 lobsters, shells removed and cut into 1" pieces
1 1/4 cups milk (I used 1%)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon chopped fresh parsley

DIRECTIONS
First - cook those lobsters. Bring a pot of salted water up to a rapid boil and drop both in for 4 minutes total. Remove from pot. Discard water. Rinse pot.
In pot, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until tender. Stir in the flour and cook, stirring constantly, for 3 minutes, or until lightly browned.
Stir in the broth, tomato, sherry, and salt. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Use a hand blender and blend up the soup a bit. Get the tomatoes nice and blended but leave a few chunks for the soup. Break down lobster and remove meat from shell. Save juices.Add the lobster and juices to pot and simmer, covered, for 5 minutes. Stir in the milk, cayenne pepper, and paprika. Cook over medium heat for 3 minutes, or until heated through. Serve with chopped parsley.