Low Carb Lobster Bisque

"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."
 
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Ready In:
1hr
Ingredients:
15
Serves:
4
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ingredients

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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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Reviews

  1. BeachGirl
    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.
     
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Tweaks

  1. BeachGirl
    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

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.
 
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