Easy Low Carb Lobster Bisque In Instant Pot Food

INSTANT POT LOBSTER BISQUE

Steps:

• Prepare the lobster meat in one of three ways (A. Boiling two 1 1/4 pound lobsters on the stove for 10 minutes; B. Steaming a lobster tail in your Instant Pot like I did in my Lobster Roll recipe; C. Buying canned lobster meat from a seafood market that carries it). Chop up the meat and set aside when done
• Turn the Instant Pot on "Sauté" and Adjust" so it's on "High" or "More" and melt 1 tbsp of the butter and then add the shallots, scallions and garlic and cook for about a minute
• Add in the white wine and deglaze (scrape) the bottom of the pot with a wooden spoon/spatula to remove any remnants that may have stuck to it.
• When the wine bubbles (which will be quickly), add the Worcestershire sauce, Tabasco (if using), thyme and Old Bay and cook for another minute
• Add the sherry and once it bubbles, add in the lobster broth and paprika
• Once that bubbles, add in the tomato paste and stir until it melds into the liquid and it becomes a smooth, thick sauce. Do a final scraping of the bottom of the pan with a wooden spoon/spatula and once it bubbles, add the bay leaves and secure the lid.
• Hit "Cancel" and then "Manual" or "Pressure Cook" and set for 2 minutes on High Pressure. The pin will very likely pop up within seconds. Follow with a quick release when done
• When the lid is off, hit "Sauté" and Adjust" so it's on "Medium" or "Normal". Add the rest of the butter and stir it in until it melts, then add in the heavy cream and stir until it's all blended together.
• Lastly, add in the lobster meat and immediately hit the "Keep Warm/Cancel" button and then keep it on the warm setting. We don't want out lobster meat overcooking so make sure the bubbling of the soup dies down just before adding it in
• Serve in some bowls and top with some oyster crackers
• Enjoy!

INSTANT POT LOBSTER BISQUE RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_13',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsBoil 1 cup (250 ml) of seafood broth in an electric instant pot turned to saute mode.Once the broth starts to bubble, ad lobster tails. Cook for 3-4 minutes, or until shells have completely turned red and the meat is completely cooked.Using tongs, remove cooked tails from the cooker and remove meat from shells. transfer lobster meat to a cutting board and chop it. Refrigerate until ready to use.Using a fine-mesh strainer, strain the remaining seafood broth into a measuring cup, then add more broth until is filled to the 2 cup mark.Rinse the pot liner, then spray with nonstick cooking spray. Switch back to saute mode. Add carrots, onions, celery, and seasoning. Cook, stirring occasionally, for about 5 minutes.Stir in minced garlic and continue cooking for a further 1 minute.Pour in the dry sherry and cook until it evaporated.Add tomato paste, stir well, then pour in 2 cups seafood broth.Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.Ladle the bisque into a blender. Pour in the coconut milk and season with cayenne pepper. Blend until smooth.Ladle into soup bowls. Serve hot.

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.

EASY LOW CARB LOBSTER BISQUE IN INSTANT POT RECIPE

Steps:

• Microwave butter onion, celery & carrots for 2-3 minutes until onions are translucent. Put everything in Instant pot except cream Set for four minutes. NPR Take out 1/3 of lobster and chop. Add cream. Blend the rest with immersion blender. Add lobster back in.

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.

LOBSTER BISQUE

Steps:

• In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
• Deglaze the pan with the white wine.
• Add the worcestershire, tabasco, and thyme and saute for another minute.
• Deglaze the pan with the sherry.
• Add the paprika, hot water and lobster base and combine well.
• Stir in tomato paste and add the bay leaves.
• Simmer for 10 minutes.
• Whisk in heavy cream and the butter and bring to a boil.
• Add the lobster and simmer until cooked through.
• Serve with crusty garlic bread.