Low Carb Lobster Bisque

This amazing Low Carb Lobster Bisque is going to make you feel like a BOSS in the kitchen. I first fell in love with Lobster Bis… haha. Just kidding. I’ll get to it!

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🥘Ingredients:

To make the Lobster & Stock

• 8 cups Water – a lot of this will cook out.
• 4 lobster tails small – 3 or 4 oz tails are perfect
• ½ tsp salt

The Bisque

• 1 tbsp olive oil
• ½ cup onion * or leek – finely chopped
• ½ cup carrots * about 1 medium carrot peeled and chopped
• 2 stalks celery finely chopped
• 1 tsp thyme
• 1 tsp tarragon * Fresh -plus more to serve
• 2 tsp chicken bouillon powder
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 4 cloves garlic
• 1 tbsp tomato bullion

This is a great ingredient for low carb eaters. You can find it here. If you don’t have it on hand and are making this bisque now, you can sub in some tomato paste – start with two tablespoons and adjust to taste.

• 8 oz cream cheese
• 8 oz dry white wine or sherry

The booze will cook out and it’s important to the flavor but you can swap out more chicken broth if you don’t want to use it.

For finishing the lobster

• 2 tablespoons butter

👨🏿‍🍳How to make the Keto Lobster Bisque:

Lobster Stock

• Fill a large pot with 8 cups of water. Stir in ½ teaspoon sea salt and bring to a rolling boil.
• Add the lobster tails, cover with lid and let boil for 3-4, or until bright red.
• Remove lobster tails, reserving the water. This will become the base for your bisque. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells together in a bowl. Set aside.
• Return lobster shells back to the pot of water. Bring to a fast simmer and let cook for 15-30 minutes, as time allows to draw as much flavor out of the shells as possible.
• While stock is simmering, chop the meat into small bite-sized pieces and chill.

Lobster Bisque

• Heat butter and oil in a large stock pot over medium heat, Saute the onions, carrots, celery and fresh herbs for 4-5 minutes. Season with the bouillon powder, salt and pepper. Stir in 4 cloves of garlic and cook until fragrant, about 1 minute.
• Strain the lobster stock into the pot. Be careful, it will sizzle and splash. Pour in wine and gently simmer while stirring occasionally, until liquid has reduced by almost half and the veggies have softened.
• Turn off the heat and purée with an immersion blender until very smooth.
• Turn the heat back on to and almost bring to a simmer before adding the cubed cream cheese. Whisk until smooth and DO NOT LET THE SOUP BOIL. Turn off heat once you have a creamy, uniform result.

Finish the lobster meat –

• Melt butter a pan over medium heat. Add in chopped lobster meat and lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through. Don’t cook it for too long. You just want to infuse the meat with butter. Pour the meat and melted butter from the pan into the bisque.

Serve

• Give the soup a quick stir and pour into individual serving bowls. Top each bowl with extra tarragon if desired and serve with butter and rolls or low carb bread sticks.

🍽️Equipment:

• Stock pot
• Chefs Knife
• Immersion Blender

📋Tips & FAQ’s:

If you haven’t cooked lobster at home you might need help cracking the tail:

You can use sharp kitchen shears to cut down through the center of the belly (between all of those legs) to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to separate the shell from the meat and pull it out.

Do all of this over a bowl to catch any delicious liquid that comes out with the meat.

What if I don’t have an Immersion Blender?
Before you add the lobster meat and cream cheese to the bisque – Pour into a blender a couple of cups at a time.

Since the bisque base is hot, you’ll need to do batches to prevent pressure from the steam building up inside the blender. Make sure you take the center piece out of the lid to let the steam escape often.

I do not recommend freezing this Keto Lobster Bisque.

If you have leftovers you can keep it in the fridge for one or two days at the most (like any seafood). But don’t keep it longer than that.

What should I serve with the Low Carb Lobster Bisque?

This is a beautiful question. This soup can be a starter for a special occasion, seafood dinner or be dressed up to be the star of the show.

Try any of these recipes to make your bisque shine brighter:

• Low Carb Cheddar Biscuits
• with Savory Herbed Butter
• Antipasto Salad
• Cobb Salad
• as a starter for Mahi Mahi & Sweet Cream Mustard

That’s all for the Low Carb Lobster Bisque!

I know that your going to love this recipe. it’s impossible not to – low carb or not.

As always, leave any questions below.

Jusqu’à la prochaine fois (catch ya later),

Brandy

The nutritional information for Low Carb Lobster Bisque is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.