Low Fat Lobster Bisque Recipes

LOW FAT LOBSTER BISQUE

Steps:

• Start with a large dutch oven and heat the butter and olive oil.
• Add the garlic and onion and cook them down for about 2 minutes. Add the celery, carrots, and spices and continue to cook them stirring frequently for about 5 minutes.
• yummy time- add the crushed tomatoes and white wine. Stir and simmer for about 8 minutes
• Slowly pour in the seafood broth and add the three bay leaves.
• Now here is the point where if you are steaming a lobster, do it now. And add the shells to the broth, keeping the lobster meat aside. I always save lobster shells in my freezer so never throw them away, especially if you have too many to fit in this pot.
• Remove the bay leaves and using a submersible blender, blend the liquid until smooth.
• Now, add the low-fat half and half and the lobster meat. stirring until thoroughly blended.
• If you have additional seafood such as scallops, you can add them now.
• Ladle into warmed bowls or if you are feeling carb-risky, use a bread bowl. Top off with some curly parsley and a few pieces of lobster meat.

LOW FAT LOBSTER BISQUE

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.

LOW CARB LOBSTER BISQUE

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.