Low Sodium Dairy Free Lobster Bisque

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This velvety lobster bisque gets its deep, oceanic flavor from lobster shells simmered right into the stock, plus a base of sautéed onion, celery, carrot, and garlic that builds real richness before the tomato paste and dry sherry go in. A quick roux and a can of full-fat coconut milk give the soup its signature silky body and gorgeous pale-orange color, while sweet paprika and a whisper of cayenne add warmth without heaviness. Fresh chunks of lobster meat get folded back in at the end, so every spoonful delivers that tender, briny bite alongside the smooth, blended base. A splash of lemon juice at the finish brightens the whole pot and keeps the flavors balanced and vivid. Ladled hot and finished with a scatter of fresh chives, this is an elegant, restaurant-worthy soup you can feel good about serving on a low sodium or added-salt-conscious table.

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Ingredients

4 servings

For the lobster

2 live lobster tails (about 6 oz each), or 12 oz cooked lobster meat
Wild Caught Lobster Tail 4-6 oz (1 Lobster Tail)Lobster Tail Raw 3 Oz Previously Frozen 1 Count - Each Frozen Raw Lobster Tail 3 Oz - 1 Ct - Each Grab & Go Local Gulf of Maine Lobster Tail Seamazz North Atlantic Lobster Meat
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For the bisque

4 cups seafood stock broth or chicken broth
3 tbsp olive oil
1 medium yellow onion, finely diced
2 stalks celery, finely diced
1 medium carrot, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
3 tbsp all-purpose flour
⅓ cup dry sherry or dry white wine
1 can (13.5 oz) full-fat coconut milk
1 tsp sweet paprika
¼ tsp cayenne pepper
1 bay leaf
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Bring a large pot of salted water to a boil. Add the lobster tails and cook for 6–8 minutes, until the shells are bright red and the meat is opaque throughout with an internal temperature of 145°F (63°C). Transfer to a cutting board and let cool for 5 minutes.
2
Once cool enough to handle, use kitchen shears or a knife to split the shells and remove the meat. Cut the lobster meat into rough 1-inch chunks and set aside. Reserve the shells.

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