Being on the low carb diet, we’re always looking for new ways to enjoy our favorite proteins. One of the things we enjoy the most is seafood – specifically shellfish. If we could afford to eat lobster everyday for the rest of our lives, we totally would.
Sadly, lobster is pretty expensive and a rarity around our home. Usually we just boil the lobster tails and brush it with some butter and garlic, which is delicious. But this time around, we wanted to try something a little different.
We both love seafood soups. Chowders and bisques are packed with so much flavor. Whenever we go to a seafood restaurant, we always order a side of their soup as an appetizer. We went to our favorite seafood restaurant a few weeks ago and wanted their lobster bisque so bad. But we knew that bisques usually contain hidden carbs from the flour that’s used to thicken the soup.
Luckily, after a few tries, we were able to recreate a lobster bisque that had very minimal carbs! Let’s get started.
Low Carb Lobster Bisque
This low carb lobster bisque is creamy and packed with flavor!
- 4 lobster tails
- 2 tbsp butter
- 1 tsp onion powder
- 1 1/2 tbsp minced garlic
- 1 cup dry white wine
- 1 tsp Worcestershire sauce
- 1 tsp celery salt
- 1 tsp paprika
- 1 tsp dried parsley
- 1/2 tsp cayenne pepper
- dash black pepper
- 2 tbsp tomato sauce
- 2 cups seafood stock
- 2 cups heavy cream
Boil lobster tails in a large pot for 7 minutes, or until shells are bright red. Set aside.
Pour out water and dry the pot. Put butter, garlic, and onion powder in the pot on medium high heat. When garlic becomes fragrant, slowly add wine. Stir consistently for 2-3 minutes.
Add the seafood stock and tomato paste. Stir well.
Add the other seasonings and the Worcestershire sauce. Stir well until it has come to a slow bubble.
Slowly add in the heavy cream. Once I've done all of these steps, I usually taste it and add any seasonings I see fit.
Cut lobster into small pieces and add to the soup. Cover and simmer for five more minutes.
Serve and enjoy!