Easy Low Carb Lobster Bisque Soup

Make your own gourmet soup at home with this easy lobster bisque recipe. And, this homemade version is low carb and gluten free!


You’ll Need:


  • 4 lobster tails frozen in shells (or fresh)
  • 2 tablespoons olive oil extra virgin
  • 1 1/2 teaspoons garlic minced
  • 1 cup dry white wine
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/2 cup onion chopped
  • 1 tablespoon tomato paste increase to 2 tablespoons for more tomato flavor
  • 2 cups lobster stock
  • 2 cups heavy cream
  • 4 tablespoons butter

Instructions:


  1. 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.
  2. 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.
  3. Chop lobster meat into bite sized pieces. Set aside.
  4. Add olive oil to medium sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.
  5. Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.
  6. Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.
  7. Puree mixture in blender or use a stick blender in the pot until smooth.
  8. Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.
  9. Add lobster meat and continue to simmer for another 5-10 minutes.

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