Low Sodium Classic Lobster Bisque
Indulge in the elegance of seafood with this Low Sodium Classic Lobster Bisque—a refined twist on the timeless favorite. Crafted with sweet, succulent lobster meat, aromatic vegetables, and a velvety blend of low-sodium chicken broth and heavy cream, this bisque delivers bold flavors without compromising heart health. The recipe includes a homemade lobster stock, infused with herbs like bay leaf and thyme, ensuring every spoonful is rich and savory. A touch of brandy and the natural sweetness of paprika elevate this dish to gourmet status, while the low-sodium profile makes it accessible to all dietary needs. Perfect for impressing at dinner parties or pampering yourself on a quiet evening, this creamy lobster bisque is finished with a sprinkle of fresh chives for a visually stunning garnish. Ready in just 90 minutes, it's seafood sophistication at its healthiest.
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Recipe Information
Ingredients
- 2 pounds Whole lobsters
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 Carrots, finely chopped
- 1 Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 0.25 cup Brandy
- 4 cups Low-sodium chicken broth
- 1 Bay leaf
- 2 Thyme sprigs
- 1 cup Heavy cream
- 1 tablespoon Cornstarch
- 1 teaspoon Paprika
- Pepper, to taste
- 2 tablespoons Chives, chopped (for garnish)
Instructions
Begin by cooking the lobsters. Bring a large pot of water to a boil and cook the lobsters for about 8 minutes. Remove and cool slightly before cracking open to remove the meat. Set the meat aside, and reserve the shells for the stock.
In a large pot or Dutch oven, melt the unsalted butter with olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes. Add the lobster shells to the pot and sauté for an additional 5 minutes to develop flavor.
Pour in the brandy, and let it simmer for 2 minutes to cook off the alcohol. Add the low-sodium chicken broth, bay leaf, and thyme sprigs. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
Remove the lobster shells and herbs from the pot. Use an immersion blender or transfer the soup to a blender to purée until smooth. Be cautious with hot liquids to avoid spills.
Return the puréed soup to the pot, and add the lobster meat along with heavy cream, paprika, and ground pepper to taste.
In a small bowl, mix the cornstarch with a little cold water to make a slurry. Stir the slurry into the simmering bisque and continue to cook for an additional 5-7 minutes until the bisque is slightly thickened.
Taste and adjust seasoning if necessary, keeping in mind the low sodium requirement.
Serve hot, garnished with chopped chives.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 24.1 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3354 mg | 71% | |
*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.
