Lowcarblobsterbisque Recipes

Steps:

• In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
• In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
• Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

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.

Steps:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
• Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
• Add onions and carrots, cover, and simmer for 1/2 hour.
• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
• Garnish with fresh minced chives if desired.

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.