Easy Lobster Bisque
Macros per serving:
• 220 Calories
• 15g of Fat
• 12g of Protein
• 8g of Carbs
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  1. Start by chopping your garlic, onion, celery and carrots pretty finely. The end result will be blended so don’t worry too much about sizes.
  2. Cook onion in olive oil in a soup pot until fragrant, then add garlic and cook until the pan starts looking a little blackened and crusty at the bottom.
  3. Deglaze the pot using the white wine and then add the celery and carrot.
  4. Pour in your broth, brandy and tomato paste, stir to incorporate.
  5. Add in your spices and let the soup simmer for an hour.
  6. Once the soup has cooked and the spices have let out their flavors, remove and discard the bay leaves.
  7. Add your cream and allow to come to a simmer again.
  8. Then add in a small amount of xanthan gum at a time while stirring the soup. You should see it start to thicken.
  9. You want to blend the soup BEFORE adding the chunks of lobster. Lobster bisque is a creamy consistent soup with chunks of lobster. If you’d like a chunkier bisque, feel free to not blend at all, but for the authentic feeling, blend first, add lobster last.
  10. Pour the soup into a large blender and blend until creamy.
  11. If your lobster is uncooked, simply cut it into chunks and saute it in some butter or olive oil in a pan. If your lobster is frozen, feel free to saute it in butter anyway!
  12. Pour your bisque into a bowl and add your lobster chunks, stir until combined.
  13. Dress the lobster bisque with lemon juice, green onion, chives or parsley and enjoy!