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Make your own gourmet soup at home with this easy lobster bisque recipe. And, this homemade version is low carb and gluten free!
We had a break from the cold winter weather this weekend. The temperatures actually got close to 60°F on Sunday, and it did feel warmer in the sun.
I enjoyed spending time outdoors and it was nice to see all the kids out in the playground. It great to let my youngest run around outside to burn some energy.
But, today, the winter weather returns and we are going to have some rain/snow mix as a storm moves through. So, it’s nice to have some soup heating up in my lunch crock.
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Over the weekend, I made an easy lobster bisque soup with frozen Main lobster tails I bought at ALDI. They are a special item that was available at ALDI over the holidays.
Main lobster is readily available off the shores of Connecticut, so this is the first time I’ve bought frozen tails. Usually, I buy live lobsters which are always discounted in the summer.
I dislike cooking them live, so I sometimes order them to be cooked. But, for the best taste, it’s always best to enjoy them freshly cooked after boiling live.
When prices are good, I’ll cook up a bunch and save the meat for salads or dipping in butter later. But, it’s not that difficult to make an easy lobster bisque soup so it’s another way to enjoy this tasty seafood.
Unfortunately, most bisque soups are thickened with flour. It’s not a lot, but since going gluten-free, I avoid any questionable foods at restaurants.
To be honest, I didn’t think the soup was that thin without adding a thickener. However, since I’m used to seeing it really thick, I sprinkled in some glucomannan powder.
If you aren’t opposed to xanthan gum or guar gum, you could always sprinkled in a little of either or both to thicken it up. But, just using a large amount of cream in this easy lobster bisque recipe tends thicken the soup base.
I’ve grown up in an area where lobsters are plentiful so it often surprises me that so many people have never tried them. A lot of that has to do with the cost as they tend to be pretty expensive where they aren’t native.
I remember ordering lobster when I was in college in Florida. The restaurants only offered rock lobster which I didn’t find as tasty as the Maine lobster I’m used to.
Maine lobster has a somewhat sweeter taste and firmer texture. And, you get the nice claw meat with the lobster from the colder northeast waters.
When I do get lobster, I always try to find one with good sized claws. The claw meat is always what I did into first.
Lobsters are pretty messy to eat whole. And, I always have trouble getting the claws cracked open.
The tails are a bit easier to break open, especially if you use kitchen shears.
If you’ve never tried Maine lobster, you are missing out. It’s definitely my favorite seafood and I eat it regularly over the summer here in Southern New England.
Although you may be put off by the cost, it’s certainly worth the price. Last year, my husband ordered a whole lobster fresh from the tank at a local restaurant that was over fifty dollars so it’s sometimes pricey here where Maine lobsters are native.
After making this yummy bisque, I’m in need of a few more low carb lobster recipes. What’s your favorite thing to do with lobster meat?
Easy Lobster Bisque Recipe
Easy Lobster Bisque
Make your own gourmet soup at home with this simple lobster bisque recipe. And, this homemade version is low carb and gluten free!
- 4 lobster tails frozen in shells (or fresh)
- 2 tablespoons olive oil extra virgin
- 1/2 cup onion chopped
- 1 1/2 teaspoons garlic minced
- 1 cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 tablespoon tomato paste increase to 2 tablespoons for more tomato flavor
- 2 cups lobster stock
- 2 cups heavy cream
- 4 tablespoons butter
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 sauce pan 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 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.