Keto Lobster Bisque
A velvety, restaurant-worthy keto lobster bisque rich with sweet lobster, cream, and brandy. Each silky bowl has just 6.1g net carbs and comes together in 55 minutes, making it an elegant low-carb dinner that tastes far more indulgent than its macros let on.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto lobster bisque delivers all the silky, brandy-kissed richness of the classic French soup without the flour or rice thickeners. Sweet chunks of lobster fold into a smooth, smoky cream base for a dinner that feels truly special yet stays low-carb.
Ingredients
- 2 cooked lobster tails (about 12 oz total meat), shells reserved
- 4 tablespoons unsalted butter, divided
- 1/2 cup finely diced celery
- 1/3 cup finely diced shallot
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup brandy or dry sherry
- 4 cups seafood or chicken stock (unsweetened)
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Remove the lobster meat from the shells and chop into bite-size pieces; cover and refrigerate. Reserve the shells for the stock base.
- 2
Melt 2 tablespoons butter in a large pot over medium heat. Add the reserved lobster shells, celery, shallot, and garlic, and cook for 5 minutes until fragrant and softened.
- 3
Stir in the tomato paste, smoked paprika, and thyme, and cook for 2 minutes. Pour in the brandy and simmer for 1 minute to cook off the alcohol, scraping up any browned bits.
- 4
Add the stock, bring to a boil, then reduce to a gentle simmer and cook uncovered for 20 minutes. Strain through a fine-mesh sieve, discarding the shells and solids, and return the liquid to the pot.
- 5
Stir in the heavy cream and simmer for 5 minutes until slightly thickened. Use an immersion blender to blend until completely smooth and velvety.
- 6
Stir in the remaining 2 tablespoons butter and the chopped lobster meat. Warm gently for 2 to 3 minutes, season with salt and pepper, and serve hot.
Tips & notes
- No lobster shells? Substitute 1 cup of seafood stock for richer body, or use a teaspoon of fish sauce to deepen the briny flavor.
- For a thicker bisque, simmer an extra 5 to 10 minutes after adding the cream, or whisk in 1/4 teaspoon xanthan gum off the heat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat without boiling to keep the cream from separating.
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Frequently asked questions
- How many carbs are in keto lobster bisque?
- This recipe makes 4 servings, and each serving has 6.1g net carbs, 412 calories, 22g protein, and 33g fat, keeping it comfortably keto-friendly for a dinner entree.
- Can I make lobster bisque without brandy?
- Yes. Brandy adds depth but is optional. Substitute dry sherry, or simply deglaze with an extra splash of stock plus a teaspoon of lemon juice for brightness without the alcohol.
- What makes traditional lobster bisque not keto?
- Classic bisque is thickened with flour, rice, or a sugar-laden sherry, which spike the carbs. This version skips all of those, using heavy cream and reduced stock for thickness instead.
