Low Carb Lobster Bisque Recipes

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LOW CARB LOBSTER BISQUE



Low Carb Lobster Bisque image

Fragrant, flavorful and rich, this lobster studded soup is a nice way to start a summer meal. Each serving packs a good protein punch, so pair this with a light salad and enjoy! I've included 15 minutes prep for cooking the lobsters.

Provided by rsarahl

Categories     Lobster

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 whole lobsters, cooked
1 medium onion
2 cups heavy cream
1/2 cup water
1 stalk celery
1 bay leaf
1 tablespoon whole cloves
2 tablespoons sherry wine
salt
black pepper
nutmeg
1 egg yolk, beaten
1/4 teaspoon lemon extract
2 tablespoons butter
1/4 cup fresh parsley, chopped

Steps:

  • Remove meat from cooked lobsters and reserve shells.
  • Stud onion all over with whole cloves.
  • Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.
  • Simmer 45 minutes.
  • While the broth is simmering, make the lemon butter: Let butter come to room temperature.
  • Mix lemon extract into butter then refrigerate until ready to serve.
  • Strain broth through sieve into a clean soup pot.
  • Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.
  • Bring the broth back to a simmer over low heat until lobster is heated through.
  • In a small bowl, beat the egg yolk.
  • Whisk the cream and 1/2 cup of the soup broth into beaten egg yolk; Pour mixture gradually into remaining soup mixture and heat 1-2 minutes longer.
  • Pour into soup bowls and top each with 1/2 Tbsp lemon butter.
  • Garnish with fresh chopped parsley and serve.

Nutrition Facts : Calories 592.5, Fat 51.9, SaturatedFat 31.7, Cholesterol 296.8, Sodium 327.3, Carbohydrate 9.2, Fiber 1.2, Sugar 1.9, Protein 17.8

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