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Faux Lobster Bisque

Not faux lobster, faux bisque I guess. Anyway it's so good and it's totally clean. I know it looks like a lot of steps and ingredients but it really wasn't too bad to make or clean up.

No dairy, no grain, no gluten, no added sugar, 19 grams of protein and around 15 - 16 net carbs.

This makes about 8 servings.

 

Make the Stock:

In a medium sauce pot bring water to a boil.

Boil the lobster tails until red about 5 minutes.

Remove tails and run under cold water to cool.

Use kitchen shears to separate the meat from the shells, don't throw them away!

Rough chop lobster and refrigerate.

Return the shells to the pot of simmering water.

Add onion, celery, garlic, thyme, tarragon, bay leaf, peppercorns, red pepper flakes, and salt and simmer this broth until you need it later in the recipe, you’ll want about 4 cups of finished broth.

 

Make the Soup:

In a large stock pot or dutch oven...

If using fresh squash: 

Heat the olive oil over medium heat, add the squash, stirring often so it does not scorch or brown, cook until about half soft around 10 minutes, use more olive oil if it starts to stick.

Add the onion, celery, garlic, tomato, thyme, tarragon, bay leaf, old bay, and continue to saute about 10 minutes on low heat, not allowing it to brown. 

If using frozen squash:

Heat the olive oil over medium heat, add the squash, onion, celery, garlic, tomato, thyme, tarragon, bay leaf, old bay, and continue to saute about 15 minutes on medium/low heat, not allowing it to brown. 

Stir in the white wine, lemon juice, and vinegar, simmer until the liquid has nearly evaporated, about 10 -15 minutes. 

Turn the boiling shell water off and strain the liquid from the solids.

Discard the solids.

Slowly add 4 cups of the hot broth to the vegetable mixture.

Add the clam juice.

Add the tomato paste.

Simmer about 15 minutes or until the vegetables are very tender.

 

Transfer the mixture to a blender and blast to a creamy consistency.

Return to pot add cream, crab, and lobster and heat through.

 

Broth Ingredients:

2 large - 3 smaller lobster tails

1 onion rough chopped

1 - 2 stalks celery rough chopped, the leaves are fine here too

1 small head garlic cut in half crosswise

2 sprigs of fresh tarragon, picked and chopped

6 sprigs fresh thyme, picked and chopped

1 bay leaf

2 teaspoons black peppercorns

1 teaspoon red pepper flakes

2 teaspoon salt

Soup Ingredients:

2 - 3 tablespoons olive oil

1.5 pounds of butternut squash diced (fresh or cooked frozen)

1 onion rough chopped

1 large stalk of celery

2-4 cloves of garlic peeled and chopped

1 tomato 

2 sprigs of fresh tarragon, picked and chopped

6 sprigs fresh thyme, picked and chopped

1 teaspoon old bay seasoning

2 teaspoons salt

Dash of black pepper to taste

½ cup white wine

1 tablespoon apple cider vinegar

1 teaspoon lemon  juice

2 cups clam juice

¼ cup tomato paste

1 cup coconut cream

1 can lump crab meat

More salt and pepper to taste

This is the perfect fall dinner party soup or serve in very small servings for party appetizers. So Good. So healthy!

 

The nutrition facts below are estimates only, I am not a food chemist!

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 245
% Daily Value *
Total Fat 10 g 15 %
Saturated Fat 4 g 18 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 89 mg 30 %
Sodium 2252 mg 94 %
Potassium 730 mg 21 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 5 g 19 %
Sugars 5 g  
Protein 19 g 39 %
Vitamin A 140 %
Vitamin C 41 %
Calcium 28 %
Iron 23 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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