Lobster Leek Bisque


Whenever I buy lobster (which I did for Christmas this past year), I invariably have a tail or two leftover, as I tend to overbuy by 2 tails to be sure I have enough for the number of people eating.  The lobster tails I bought this year were so large, the two leftover weighed in at 17 oz.  So I made one of my favorite lobster dishes for dinner tonight, Lobster Bisque.  I added the leek as an after thought, but it was actually quite good in it.  I had 1/3 of a huge head of cauliflower I needed to use up, so I cooked and pureed to add as thickener for my bisque.    Still had to use a bit of xanthan gum to get it as thick as I like.   If you want to trim the carb count on this, you could increase the lobster broth and decrease the cream, but I promise it won’t be as rich or good.  But that is certainly an option if you’re about out of carbs for the day.  One of the reasons the carb count is a bit high on this is that lobster itself has carbs!  This is not suitable for Induction unless you leave out the sherry.  Sadly it just won’t be as good without it, but it’ll be OK🙂.  Induction friendly recipe if you reduce the cream to 1 c. and increase the stock to 4 cups.

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16 oz. boiled lobster tail meat (reserve 4 small bites for garnish)

3 c. lobster stock from boiling lobster tails for an hour

¾ leek, rinsed well to remove dirt between leaves, sliced thin

1/3 large head cauliflower, cooked

2 c. heavy cream

2 oz. tomato paste

3 oz. sherry (or white wine)

xanthan or guar gum to thicken (about 1/4 tsp.)

1/2 stick butter (2 oz)

DIRECTIONS: Boil or steam cauliflower until tender.   Drain well and puree in blender or food processor.  Boil lobster tails in water 1 minute per tail oz.  Chop lobster meat coarsely.  Reserve 3 c. lobster water in the pot for this recipe and freeze the rest for future use.  You can either saute the sliced leeks in a bit of butter or just simmer them in the 3 c. reserved stock until tender.  Add all remaining ingredients and stir well to be sure you diffuse the globs of tomato paste (using the back of your spoon against the wall of the cooking pot).  Simmer the bisque on lowest heat, covered, for about 30 minutes.   Right before serving, lightly dust xanthan/guar gum on surface and stir in, waiting a minute or two to see how thick it is getting.  Repeat 2-3 times until desired thickness is achieved.  If you remembered to reserve 4 bites for garnish, serve the bisque with one in the center of each bowl.   I forgot the day I made this, however.

NUTRITIONAL INFO: Makes 4 servings, each containing:

332 calories

15.8 g  fat

14.98 g  carbs, 2.4 g  fiber, 12.5 g  NET CARBS

28.68 g  protein

923 mg sodium


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