Easy Low Carb Lobster Bisque In Instant Pot Food

EASY LOW CARB LOBSTER BISQUE IN INSTANT POT RECIPE

Easy Low Carb Lobster Bisque in Instant Pot Recipe image

Provided by KathyFMoore

Number Of Ingredients 11

Ingredients

3 tablespoons butter
2 tablespoons onion, chopped
2 tablespoons celery, chopped
2 tablespoons carrot, chopped
2 cups chicken stock
sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon Tabasco
1½ cups heavy cream
½ cup dry white wine (Sauvignon blanc is perfect)
½ pound cooked lump lobster meat

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

Low Carb Lobster Bisque image

Fragrant, flavorful and rich, this lobster studded soup is a nice way to start a summer meal. Each serving packs a good protein punch, so pair this with a light salad and enjoy! I've included 15 minutes prep for cooking the lobsters.

Provided by rsarahl

Categories Lobster

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 whole lobsters, cooked
1 medium onion
2 cups heavy cream
1/2 cup water
1 stalk celery
1 bay leaf
1 tablespoon whole cloves
2 tablespoons sherry wine
salt
black pepper
nutmeg
1 egg yolk, beaten
1/4 teaspoon lemon extract
2 tablespoons butter
1/4 cup fresh parsley, chopped

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.

Nutrition Facts : Calories 592.5, Fat 51.9, SaturatedFat 31.7, Cholesterol 296.8, Sodium 327.3, Carbohydrate 9.2, Fiber 1.2, Sugar 1.9, Protein 17.8

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