Serving Size : 4
1 lobster, (1-1/4-pound) cooked
1-1/4 cups water
8 ounces (1 bottle) clam juice
2 whole cloves
1 bay leaf
2 teaspoons margarine
Vegetable cooking spray
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup all-purpose flour
2 cups 2% low-fat milk
2-1/2 tablespoons tomato paste
1/4 teaspoon salt
1 dash ground red pepper
1 tablespoon dry sherry
2 tablespoons chopped celery leaves, (optional)
Remove the meat from cooked lobster tail and claws; chop meat, and set aside.
Place lobster shell in a large zip-top heavy-duty plastic bag. Coarsely crush the shell, using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add water and next 3 ingredients. Partially cover, and cook over medium-low heat 30 minutes. Strain shell mixture through a sieve, reserving stock. Discard shell pieces, cloves, and bay leaf.
Melt margarine in a large saucepan coated with cooking spray over medium heat. Add onion and celery; sauté 3 minutes. Sprinkle onion mixture with flour; stir well, and cook 1 minute, stirring constantly.
Gradually add the reserved lobster stock, milk, tomato paste, salt, and red pepper; cook over medium heat 8 minutes or until thickened, stirring constantly. Stir in chopped lobster meat, and cook an additional minute, stirring constantly. Remove from heat, and stir in sherry.