Recipe For Lobster Bisque

Lobster Bisque (low carb + keto) Maebells

WEBMar 20, 2023 · Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes. Blend the soup using an …

Rating: 4.4/5(158)
1. 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.
2. Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes.
3. Blend the soup using an immersion blender until smooth, stir in the heavy cream. Reduce the heat to low and cover.
4. In another skillet sauté the lobster meat in the butter, garlic and lemon for 3-4 minutes. Add the lobster and garlic butter to the soup. Blend again if desired.

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Creamy, Easy Low Carb Lobster Bisque Castle in the …

WEBMay 23, 2022 · Lobster Bisque. Heat butter and oil in a large stock pot over medium heat, Saute the onions, carrots, celery and fresh herbs for …

Rating: 5/5(1)
1. Fill a large pot with 8 cups of water. Stir in ½ teaspoon sea salt and bring to a rolling boil.
2. 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.
3. Melt butter a pan over medium heat. Add in chopped lobster meat and lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through. Don't cook it for too long. You just want to infuse the meat with butter. Pour the meat and melted butter from the pan into the bisque.
4. Give the soup a quick stir and pour into individual serving bowls. Top each bowl with extra tarragon if desired and serve with butter and rolls or low carb bread sticks.

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Low Carb Lobster Bisque • THM • Keto • Gluten Free

WEBMay 7, 2018 · Add the garlic. Sauté another minute or so or until the garlic is a light golden brown. Pour in the cooking sherry and both …

1. In a large pot, melt the butter over medium-high heat. Add the onion and carrot. Sauté for about 10 minutes or until these veggies are tender.
2. Add the garlic. Sauté another minute or so or until the garlic is a light golden brown.
3. Pour in the cooking sherry and both broths/stocks. Stir in the tomatoes, paprika, thyme, red pepper flakes, and xanthan gum or gluccie. Bring to a boil.
4. Turn the heat down to low. Using an immersion blender, carefully (don't splatter yourself--it's hot!) pureé the soup as best you can (it's okay if there are still chunks). Alternatively, you can pureé the soup a cup or two at a time in a heat safe blender.

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