Easy Low Carb Lobster Bisque In Instant Pot Recipes

INSTANT POT LOBSTER BISQUE RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_13',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsBoil 1 cup (250 ml) of seafood broth in an electric instant pot turned to saute mode.Once the broth starts to bubble, ad lobster tails. Cook for 3-4 minutes, or until shells have completely turned red and the meat is completely cooked.Using tongs, remove cooked tails from the cooker and remove meat from shells. transfer lobster meat to a cutting board and chop it. Refrigerate until ready to use.Using a fine-mesh strainer, strain the remaining seafood broth into a measuring cup, then add more broth until is filled to the 2 cup mark.Rinse the pot liner, then spray with nonstick cooking spray. Switch back to saute mode. Add carrots, onions, celery, and seasoning. Cook, stirring occasionally, for about 5 minutes.Stir in minced garlic and continue cooking for a further 1 minute.Pour in the dry sherry and cook until it evaporated.Add tomato paste, stir well, then pour in 2 cups seafood broth.Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.Ladle the bisque into a blender. Pour in the coconut milk and season with cayenne pepper. Blend until smooth.Ladle into soup bowls. Serve hot.

LOW CARB LOBSTER BISQUE

Steps:

• Remove meat from cooked lobsters and reserve shells.
• Stud onion all over with whole cloves.
• Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.
• Simmer 45 minutes.
• While the broth is simmering, make the lemon butter: Let butter come to room temperature.
• Mix lemon extract into butter then refrigerate until ready to serve.
• Strain broth through sieve into a clean soup pot.
• Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.
• Bring the broth back to a simmer over low heat until lobster is heated through.
• In a small bowl, beat the egg yolk.
• 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.
• Pour into soup bowls and top each with 1/2 Tbsp lemon butter.
• Garnish with fresh chopped parsley and serve.

EASY LOW CARB LOBSTER BISQUE IN INSTANT POT RECIPE

Steps:

• Microwave butter onion, celery & carrots for 2-3 minutes until onions are translucent. Put everything in Instant pot except cream Set for four minutes. NPR Take out 1/3 of lobster and chop. Add cream. Blend the rest with immersion blender. Add lobster back in.