I love eating lobster but usually do not order lobster bisque when eating out. Because most lobster bisque is make with a roux that is starch.
Our good friend neighbor invited us over for dinner one time, and she prepared this low carb lobster bisque for us. It was delicious! Creamy and flavorful. I was inspired to cook this soup and now I can enjoy it.
Nancy shared with me this recipe.
It take about 20 minutes to prepare the ingredients and do allow one hour of cooking time.
This portion serves 4 bowls or 6 cups.
Ingredients:
4 (4oz) Maine lobster tails, split halve
2 cups of water
1 tablespoon kosher salt
2 tablespoons extra virgin olive oil
½ cup sweet onion, diced
1 fennel bulb, sliced thin
1 garlic clove, crushed
2 tablespoons tomato paste
2 cups dry white wine (Chardonnay)
1 tablespoon fresh thyme
1 bay leaf
1 teaspoon paprika
1 teaspoon cayenne pepper
2 cups low sodium chicken broth
1 cup homemade tomato puree
½ cup heavy cream
1 teaspoon fresh lemon juice
Preparation
Poach lobster tails in salt and water for about 5 minutes or until cooked through. Remove and reserve water for stock. When cool, remove meat from the shell and set both aside.
In a large pot, heat olive oil over medium high heat, add onions, fennel and cook till soft. Stir in garlic and cook for 1 minute. Add the tomato paste and cook until mixture becomes a deep purple, about 5 minutes.
Add the wine and deglaze the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken broth, reserved stock and tomato puree.
Return lobster shells to pot and simmer for 45 minutes to reduce.
Remove the shells and blend the mixture until smooth. Stir in the cream and lemon juice.
Chop lobster into bite size and place in bowls. Ladle the soup over meat and garnish with fennel fronds. Enjoy!
Each bowl contains 15.5 g total carb, 13 g net carb, 22 g protein and 19g fat.
Each cup contains 10 g total carb, 8.6 g net carb, 14.6 protein and 13g fat.
Here’s the recipe:
- 4 (4oz) Maine lobster tails, split halve
- 2 cups of water
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- ½ cup sweet onion, diced
- 1 fennel bulb, sliced thin
- 1 garlic clove, crushed
- 2 tablespoons tomato paste
- 2 cups dry white wine (Chardonnay)
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 cups low sodium chicken broth
- 1 cup tomato puree
- ½ cup heavy cream
- 1 teaspoon fresh lemon juice
- Poach lobster tails in salt and water for about 5 minutes or until cooked through. Remove and reserve water for stock. When cool, remove meat from the shell and set both aside.
- In a large pot, heat olive oil over medium high heat, add onions, fennel and cook till soft. Stir in garlic and cook for 1 minute. Add the tomato paste and cook until mixture becomes a deep purple, about 5 minutes.
- Add the wine and deglaze the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken broth, reserved stock and tomato puree. Return lobster shells to pot and simmer for 45 minutes to reduce.
- Remove the shells and blend the mixture until smooth. Stir in the cream and lemon juice.
- Chop lobster into bite size and place in bowls. Ladle the soup over meat and garnish with fennel fronds. Enjoy!
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