Low Carb Lobster Bisque

1. 1

   Remove meat from cooked lobsters and reserve shells.

2. 2

   Stud onion all over with whole cloves.

3. 3

   Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.

4. 4

   Simmer 45 minutes.

5. 5

   While the broth is simmering, make the lemon butter: Let butter come to room temperature.

6. 6

   Mix lemon extract into butter then refrigerate until ready to serve.

7. 7

   Strain broth through sieve into a clean soup pot.

8. 8

   Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.

9. 9

   Bring the broth back to a simmer over low heat until lobster is heated through.

10. 10

    In a small bowl, beat the egg yolk.

11. 11

    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.

12. 12

    Pour into soup bowls and top each with 1/2 Tbsp lemon butter.

13. 13

    Garnish with fresh chopped parsley and serve.

* Per serving · 4 servings · Values may vary.