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.
Provided by rsarahl
Categories Lobster
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 592.5, Fat 51.9, SaturatedFat 31.7, Cholesterol 296.8, Sodium 327.3, Carbohydrate 9.2, Fiber 1.2, Sugar 1.9, Protein 17.8
LOBSTER BISQUE FROM SCRATCH
Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.
Provided by Brian Genest
Time 2h
Yield 10
Number Of Ingredients 19
Steps:
- Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
- Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
- Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.
Nutrition Facts : Calories 632.9 calories, Carbohydrate 18 g, Cholesterol 192.8 mg, Fat 55.4 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 34.5 g, Sodium 1086.6 mg, Sugar 1.9 g
LOW FAT LOBSTER BISQUE
This is a lighter alternative to traditional lobster bisques full of cream and butter...a lot of flavor...not a lot of fat
Provided by Johns in the Kitchen
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute carrot,celery,leek in a nonstick pan using 1 tbsp olive oil, until tender. Puree vegetables with 1/2 cup of fish stock until a thick paste in texture, (will have fine chunks)set aside.
- Use other tbsp of olive oil to saute lobster tails in shells over medium heat until almost done, season with salt and pepper. Add minced garlic to pan with tails and remove from heat. Deglaze pan with 1/2 cup of fish stock and allow to cool.
- I use the pan that I sauteed the vegetables in to build my bisque. Add remaining 3 cups of fish stock to pan, heat on medium heat until bubbling. Add puree and tomato paste and whisk. Remove lobster meat from tails and cut into large pieces. Pour fish stock from lobster pan back into bisque and add lobster meat. Reduce heat to low, add milk and sour cream and whisk to combine.
- Remove from heat, garnish with parsley and serve immediately.
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- Heat butter and oil in a large stock pot over medium heat, Saute the onions, carrots, celery and fresh herbs for 4-5 minutes. Season with the bouillon powder and pepper. Stir in 4 cloves of garlic and cook until fragrant, about 1 minute.
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- In a large stock pot or dutch oven heat the olive oil over medium heat. Sauté garlic, onion, carrots and celery in the oil until the vegetables are soft.
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- Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock.
- Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.
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