Low Carb Lobster Bisque

Recipe by rsarahl
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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