Low Carb Classic Lobster Bisque
Indulge in the rich, velvety luxury of Low Carb Classic Lobster Bisque, a keto-friendly twist on the traditional seafood favorite. This recipe features succulent lobster tails paired with aromatic vegetables, a splash of dry white wine, and a robust seafood stock, all pureed into a silky smooth texture. Enhanced with paprika, cayenne pepper, and a touch of heavy cream, this bisque delivers bold flavors without sacrificing your low-carb goals. Ready in just under an hour, this dish is perfect for impressing dinner guests or treating yourself to a comforting, restaurant-quality soup. Garnished with fresh parsley and a drizzle of olive oil, it's a feast for both the eyes and the palate that captures the essence of coastal cuisine. Perfect for keto, low-carb, or gluten-free lifestyles!
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Recipe Information
Ingredients
- 2 large lobster tails
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, finely diced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups lobster or seafood stock
- 1 cup heavy cream
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Start by preparing the lobster tails: using kitchen shears, cut down the center of each shell lengthwise. Remove the meat and chop it into bite-sized pieces. Keep the shells for a more flavorful broth.
In a large pot over medium heat, melt the butter with olive oil. Add the finely chopped onion, minced garlic, and diced celery. Cook until the vegetables are soft and translucent, about 5-7 minutes.
Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
Add the lobster shells to the pot and pour in the dry white wine, allowing it to simmer for 3-4 minutes until reduced by half.
Pour in the lobster or seafood stock. Add the bay leaf, paprika, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 minutes.
Remove the bay leaf and the lobster shells from the pot. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender, being cautious of the hot liquid.
Return the pureed soup to the pot over low heat and stir in the heavy cream and the chopped lobster meat.
Allow the bisque to heat through gently for about 10 minutes, being careful not to let it boil, which could cause the cream to curdle.
Taste and adjust seasoning with more salt or pepper if desired.
Serve the lobster bisque hot, garnished with fresh parsley and a drizzle of olive oil.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 7793 mg | 339% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 17.8 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2486 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
