Low Carb Lobster Bisque
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
If this had more flavor it would be a 5-star, because it has a nice texture bur flavor is somewhat bland. I thought all those cloves simmering might overpower the crab (I used crab instead of lobster, as I couldn't get any lobster); however, the clove flavor is still very subtle. Next time I will mince the onion and celery, cook them, and put them in the final bisque for flavor. To kick it up a flavor notch, I ended up adding some spices to the bisque: 1/2 tsp Old Bay Seasoning, 1 tsp seasoned salt, 1 tbs fresh lemon juice, 1/4 tsp cayenne, and 1 tbs flour for thickening, as the egg yolk didn't thicken the bisque very much. This is a good basic bisque recipe to flavor as you desire.
Tweaks
-
If this had more flavor it would be a 5-star, because it has a nice texture bur flavor is somewhat bland. I thought all those cloves simmering might overpower the crab (I used crab instead of lobster, as I couldn't get any lobster); however, the clove flavor is still very subtle. Next time I will mince the onion and celery, cook them, and put them in the final bisque for flavor. To kick it up a flavor notch, I ended up adding some spices to the bisque: 1/2 tsp Old Bay Seasoning, 1 tsp seasoned salt, 1 tbs fresh lemon juice, 1/4 tsp cayenne, and 1 tbs flour for thickening, as the egg yolk didn't thicken the bisque very much. This is a good basic bisque recipe to flavor as you desire.
RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.