If you're in the mood to splurge, this amazing Keto Lobster Bisque recipe is sure to please. Rich and creamy and very tasty - truly a perfect keto recipe!
Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water.
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.
Chop lobster meat into bite-sized pieces. Set aside.
Add olive oil to medium sized saucepan and heat over medium-high heat. Saute onion and garlic and cook for about 5 minutes.
Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.
Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.
Puree mixture in a blender or use a stick blender in the pot until smooth.
Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.
Add lobster meat and continue to simmer for another 5-10 minutes.
Servings 5
- Amount Per Serving
- Calories 390Calories from Fat 254
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 241mg81%
- Sodium 649mg28%
- Net Carbohydrate 4g2%
- Dietary Fiber 0g
- Sugars 1g
- Protein 22g44%
- Vitamin A 21%
- Vitamin C 3%
- Calcium 15%
- Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water.
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.
Chop lobster meat into bite-sized pieces. Set aside.
Add olive oil to medium sized saucepan and heat over medium-high heat. Saute onion and garlic and cook for about 5 minutes.
Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.
Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.
Puree mixture in a blender or use a stick blender in the pot until smooth.
Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.
Add lobster meat and continue to simmer for another 5-10 minutes.