Dairy Free Lobster Bisque
Lobster bisque has a reputation for being one of the most indulgent, cream-heavy soups out there, which can make it feel completely off-limits if you're avoiding dairy. This version solves that problem beautifully by swapping heavy cream for full-fat coconut milk, which brings the same silky, luxurious body without a drop of butter or cream in sight. The coconut flavor is subtle rather than tropical — it plays a supporting role behind the sweet paprika, cayenne, and a splash of dry sherry that give this bisque its deep, complex character. The technique here is what really makes it sing. Simmering the reserved lobster shells directly in the seafood stock before building the soup extracts every bit of briny, oceanic flavor, so nothing goes to waste. A mirepoix of onion, celery, and carrot gets cooked down until soft and sweet, then the whole pot is blended smooth for that classic velvety finish. Tender chunks of lobster are stirred back in at the end so they stay perfectly cooked rather than rubbery. Serves 4, and it's the kind of bowl that genuinely feels like a restaurant-worthy occasion on a weeknight.
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Learn more →Ingredients
4 servings
For the lobster
- 2 live lobster tails (about 6 oz each), or 12 oz cooked lobster meat
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
- 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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