# Lobster Bisque (low carb + keto) 4 portions · US measures · keto · 5 min publisher preparation · 35 min Lobster Bisque (low carb + keto). Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Use a stockpot, separate skillet and immersion blender.
Cook shellfish until the flesh is pearly white and opaque.
⅔ tbsp olive oil	Sauté soup vegetables in oil medium until soft; add paste, stock, Old Bay and wine, simmer 15 min; blend smooth, add cream, cover low.	Add cooked lobster and its garlic butter to creamy soup; optionally blend again.
⅔ count small onionchopped
2 ⅔ clove garlicminced
1 ⅓ count carrotschopped
1 ⅓ stalk celerychopped
1 ⅓ tbsp tomato paste
1 ⅓ tsp Old Bay
⅔ cup good quality dry white winesuch as Sauvignon blanc
⅔ carton Seafood stockone 32-ounce carton · Vegetable stock is an explicit source alternative. Fraction of a 32-ounce package; the package size is preserved from the publisher.
½ cup heavy cream
1 ⅓ tbsp butter	Sauté lobster in butter with second garlic and lemon 3–4 min.
2 clove garlicSource gives a range; amount is its lower endpoint, amountMax its upper endpoint. Source range: 3–4 clove; use the lower stated amount as the scaled starting point.
⅔ tbsp lemon juice
10.7 oz uncooked Lobster claw meat

## Ingredients - ⅔ tbsp olive oil - ⅔ count small onion — chopped - 2 ⅔ clove garlic — minced - 1 ⅓ count carrots — chopped - 1 ⅓ stalk celery — chopped - 1 ⅓ tbsp tomato paste - 1 ⅓ tsp Old Bay - ⅔ cup good quality dry white wine — such as Sauvignon blanc - ⅔ carton Seafood stock — one 32-ounce carton. Vegetable stock is an explicit source alternative. Fraction of a 32-ounce package; the package size is preserved from the publisher. - ½ cup heavy cream - 1 ⅓ tbsp butter - 2 clove garlic. Source gives a range; amount is its lower endpoint, amountMax its upper endpoint. Source range: 3–4 clove; use the lower stated amount as the scaled starting point. - ⅔ tbsp lemon juice - 10.7 oz uncooked Lobster claw meat ## Equipment - Lidded saucepan or Dutch oven - Mixing bowl - Immersion blender - Skillet ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Soup base.** Heat oil in the pot over medium. Sauté the first garlic portion with onion, carrots and celery until soft. Stir in tomato paste, stock, Old Bay and wine, then simmer at least 15 minutes. 2. **Blend.** Blend the soup smooth with an immersion blender. Stir in cream, reduce heat to low and cover. 3. **Lobster.** In a separate skillet, sauté raw lobster in butter with the second garlic portion and lemon juice for 3–4 minutes. Stir lobster and its butter sauce into the soup. Blend again if you prefer a smoother texture. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 228 kcal; protein: 13.9 g; total carbs: 8.9 g; fiber: 1.4 g; net carbs: 7.5 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: crustacean shellfish, milk. Check product labels and cross-contact. ## First-cook checks and limits - Second garlic portion is 3–4 cloves; range preserved. - Nutrition based on source recipe, seafood-stock/vegetable-stock alternative may change values and allergens. - The source method requires an immersion blender for the hot soup. Blender availability must include that tool; a standard countertop blender is not automatically interchangeable for hot liquids. - Ingredient quantities are scaled from 6 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie Holmes. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie Holmes: Lobster Bisque (low carb + keto)](https://www.maebells.com/lobster-bisque-low-carb-keto/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-lobster-bisque-low-carb-keto/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.