Low Carb Lobster Bisque

Wow! That's what you'll be thinking after you try this creamy low carb lobster bisque. It's easy and impressive. This classy recipe is like the little black cocktail dress. Always in style and ever appreciated by the company you choose to share it with.

Course Brunch, Main Course, Soup

Cuisine French, Low Carb

Keyword gluten free, seafood

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Servings

Calories 368kcal

Author Brandy

Equipment

Ingredients

To make the Lobster & Stock

8 cups Water
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
8 oz cream cheese cubed
8 oz dry white wine or sherry

For finishing the lobster

2 tablespoons butter

Instructions

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 liquid stock. 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 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.

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 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 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.

Notes

Top remove the lobster meat if you haven't done it before, see the post tips.

Nutrition