Low Carb Lobster Bisque

Directions

1. 1
   Remove meat from cooked lobsters and reserve shells.
2. 2
   Stud onion all over with whole cloves.
3. 3
   Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.
4. 4
   Simmer 45 minutes.
5. 5
   While the broth is simmering, make the lemon butter: Let butter come to room temperature.
6. 6
   Mix lemon extract into butter then refrigerate until ready to serve.
7. 7
   Strain broth through sieve into a clean soup pot.
8. 8
   Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.
9. 9
   Bring the broth back to a simmer over low heat until lobster is heated through.
10. 10
    In a small bowl, beat the egg yolk.
11. 11
    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.
12. 12
    Pour into soup bowls and top each with 1/2 Tbsp lemon butter.
13. 13
    Garnish with fresh chopped parsley and serve.