Ingredients for Lobster Bisque
As always, you’ll find the full recipe and instructions below, keep scrolling. Here’s a quick overview of what you’ll need for this low-carb Lobster Bisque:
- Butter
- Garlic
- Vegetables: Onions, carrots, celery
- Tomato paste
- Stock: seafood or vegetable stock.
- old bay
- Dry white wine
- heavy cream
- Lobster: I used claw meat, but tail meat is also a great option.
How to make a low-carb Lobster Bisque?
This delicious soup recipe can be completed in three very easy steps.
Saute the garlic, onion, carrot and celery in oil until the vegetables are soft. Add tomato paste, broth, Old Bay, white wine and boil the mixture for at least 15 minutes.
Blend the soup until smooth, stir in the heavy cream.
Saute the lobster meat for 3-4 minutes in the remaining butter, garlic and lemon in another pan. Add lobster and garlic butter to the soup. Mix again if desired.
How many carbohydrates per serving?
This recipe makes 6 servings. Each serving contains 228 calories, 8.9 grams of carbohydrates, 1.4 grams of fiber. Making each serving an impressive 7.5 net carbs. If you’re on a keto diet and looking for an impressive dinner, this is a great option!
What should I serve with Lobster Bisque?
This is such a bad meal, it really is the star of the show! If you wish, you can serve it with a nice salad on the side, Caesar Salad will suit you very well. If you’re looking for a low-carb bread option, these are the absolute best!
Contents
For Soup Base
1 tablespoon of olive oil
1 small onion, chopped
4 cloves of garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons of tomato paste
2 teaspoons Old Bay
1 glass of fine dry white wine, such as Sauvignon blanc
1 (32-ounce) carton of seafood stock (vegetable stock works too)
3/4 cup heavy cream
Garlic Butter for Lobster
2 spoonful butter
3-4 cloves of garlic
1 tablespoon of lemon juice
16 ounces uncooked Lobster claw meat
Instructions
Heat olive oil in a large saucepan or Dutch oven over medium heat. Saute the garlic, onion, carrot and celery in oil until the vegetables are soft.
Add tomato paste, broth, Old Bay, white wine and boil the mixture for at least 15 minutes.
Blend the soup until smooth using an immersion blender, stir in the heavy cream. Reduce the heat to low and cover.
In another pan, sauté the lobster meat in butter, garlic and lemon for 3-4 minutes. Add lobster and garlic butter to the soup. Mix again if desired.
Notes
Don’t forget to garnish with lemon, hot sauce and a pinch of cream!
If you don’t have an immersion blender, let the soup cool a bit and pour it into an upright blender jar, blend until you get the consistency you want and add it back to the pot.
