Whenever I buy lobster (which I often do at Christmastime), 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 and reduce the cream. Sadly it just won’t be as good without it, but it’ll be OK :). Those still on Induction would also need to reduce the cream to 1 c. and increase the stock to 4 cups.
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16 oz. boiled lobster tail meat (4 small or 2 large tails), reserve 4 bites for garnish
4½ cups water
¾ leek, rinsed, sliced thin (optional, but quite good. Green onion is a good substitute)
1/3 large head cauliflower, cooked
2 c. heavy cream (to cut calories & carbs, use 1 c. cream + 1 cup more seafood broth)
2 oz. tomato paste
3 oz. sherry (or white wine)
plan suitable thickener (I use ¼ tsp. xanthan gum)
1/2 stick ( 4 T.) unsalted butter
DIRECTIONS: Boil or steam cauliflower until tender. Drain well and puree in blender or food processor. Boil lobster tails in 4½ cups water for about 1 minute per tail oz. (4 minutes for small tails; 7-8 minutes for large tails). Reserve all stock for your bisque soup. Remove lobster tails and pull meat from shells. On cutting board, chop coarsely, reserving 6 bites for garnish. I like to replace the shells back in the broth and simmer, with lid, for another 30 minutes to make the stock even richer from the oil and flavor in the shells. Remove shells with slotted spoon when ready to proceed making the bisque. There should be about 4 c. lobster stock left in the pot if you simmer the shells an additional 30 minutes, but add water to make 4 cups total if not. Turn off heat from stock pot and discard shells.
In a skillet, saute the sliced leeks in the butter until tender. Add to the stock pot over high heat. Add all remaining ingredients, including the cauliflower puree to the stock pot and stir well to be sure you diffuse the tomato paste. Once the mixture comes to a light boil, reduce heat to a simmer and cover. Simmer for 20-30 minutes for flavors to develop. Right before serving, thicken the bisque by lightly dusting your favorite thickener on the surface and stir it in, waiting a minute or two to let it develop. Repeat 2-3 times, waiting a couple minutes between additions, and stop this process when desired thickness is achieved. Ladle the bisque into serving bowls and garnish each with a chunk of lobster. As you can see, I forgot to do the garnish the day I took this photo, but it does ad to the visual appeal. 😉
NUTRITIONAL INFO: Makes 6 servings, each containing:
221.3 calories, 10.53 g fat, 9.98 g carbs, 1.60 g fiber, 8.38 g NET CARBS, 19.2 g protein, 615 mg sodium