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Lobster Stew
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4 servings
Carbs: 6.3g
Calories: 570
Fat: 52 g
Protein: 1 g
2 whole lobsters, cooked
1 medium onion
2 cups heavy cream
1/2 cup water
1 celery stalk
1 bay leaf
1 tbl whole cloves
2 tbl sherry
Salt to taste
Black pepper to taste
Nutmeg to taste
1 egg yolk, beaten
1/4 tsp lemon extract
2 tbl butter
Remove meat from lobster and reserve shell. 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.
Meanwhile make lemon butter. Let butter come to room temperature. Mix lemon extract into butter. refrigerate until ready to serve.
Strain broth through sieve into a clean soup kettle. Add lobster meat and sherry. Season to taste with salt, pepper, cayenne, and nutmeg. Simmer over very low heat until lobster is heated through.
Beat 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 tbl lemon butter.
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