📝 About This Recipe
Indulge in the height of culinary luxury with this silky, decadent lobster bisque, meticulously crafted to be entirely keto-friendly. By replacing traditional flour-based roux with a sophisticated liaison of heavy cream and tempered egg yolks, we achieve a texture that is impossibly smooth and rich. The deep, umami-rich broth is built from roasted lobster shells and aromatic herbs, offering a restaurant-quality experience that honors French tradition while keeping carbs to an absolute minimum.
🥗 Ingredients
The Lobster & Stock
- 2 large Cold water lobster tails (approx. 8-10 oz each)
- 4 tablespoons Butter (unsalted, divided)
- 1/4 cup Dry white wine (use a dry Sauvignon Blanc or Pinot Grigio)
- 3 cups Seafood stock (low-sodium)
Aromatics & Flavors
- 1/2 cup Celery (finely minced)
- 1 large Shallot (finely minced)
- 3 cloves Garlic (pressed or minced)
- 2 tablespoons Tomato paste (for color and depth)
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 1/2 teaspoon Smoked paprika
- 1 pinch Cayenne pepper (optional for subtle heat)
The Liaison (Thickener)
- 1 cup Heavy cream (full fat, at room temperature)
- 3 large Egg yolks (at room temperature)
Garnish
- 1 tablespoon Fresh chives (finely snipped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Prepare the lobster by using kitchen shears to cut down the center of the top shell. Pull the meat out, chop into bite-sized chunks, and set aside in the refrigerator. Save all shells.
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2
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the lobster shells and sauté for 5 minutes until they turn bright red and aromatic.
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3
Deglaze the pot with the white wine, scraping any browned bits (fond) from the bottom. Let the wine reduce by half.
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4
Add the seafood stock and thyme sprigs to the shells. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to extract maximum flavor.
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5
While the stock simmers, melt the remaining 2 tablespoons of butter in a separate skillet. Sauté the chopped lobster meat for 2-3 minutes until just opaque. Remove meat and set aside for garnish.
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6
Strain the lobster stock through a fine-mesh sieve into a clean bowl, discarding the shells and thyme. Wipe out the main pot.
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7
Return the pot to medium heat. Add a touch more butter if needed and sauté the shallots, celery, and garlic until soft and translucent (about 5 minutes).
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8
Stir in the tomato paste, paprika, and cayenne. Cook for 2 minutes until the paste turns a deep rusty color.
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9
Slowly pour the strained lobster stock back into the pot with the aromatics. Simmer for 10 minutes.
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10
For a perfectly smooth bisque, use an immersion blender to puree the soup until completely uniform. If you want it even finer, pass it through a chinois or fine sieve once more.
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11
In a medium bowl, whisk together the heavy cream and egg yolks until smooth. This is your 'liaison'.
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12
Temper the eggs: Slowly ladle about 1 cup of the hot soup into the cream/egg mixture, whisking constantly to prevent curdling.
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13
Reduce the pot heat to low. Slowly pour the tempered cream mixture back into the pot. Stir constantly for 3-5 minutes until the soup thickens enough to coat the back of a spoon. Do not let it boil!
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14
Taste and season with salt and white pepper. Fold in half of the cooked lobster meat to warm through.
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15
Ladle into warm bowls. Top with the remaining lobster meat and a sprinkle of fresh chives.
💡 Chef's Tips
Never let the soup boil once the egg yolks have been added, or the sauce will 'break' and become grainy. Using room temperature cream and yolks is essential for a smooth temper and preventing thermal shock. If you want an even deeper flavor, roast the lobster shells in a 400°F oven for 10 minutes before making the stock. White pepper is preferred over black pepper to keep the appearance of the bisque pristine and ivory-pink. For a dairy-free keto version, substitute the heavy cream with full-fat canned coconut milk (though the flavor profile will shift slightly).
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or dry sparkling water with a twist of lime. Serve alongside a simple arugula salad with a lemon-olive oil vinaigrette to cut through the richness. Accompany with keto-friendly almond flour 'cheddar bay' biscuits for a classic seafood house feel. A few drops of high-quality truffle oil drizzled on top just before serving adds an extra layer of decadence. Serve in warmed shallow bowls to maintain the temperature of the delicate emulsion.