Gluten Free Dairy Free Lobster Bisque

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Sweet, briny lobster meat is the star here, simmered from the shells into a stock so intensely flavorful it forms the real backbone of this bisque. That stock gets built out with a slow sauté of onion, celery, and carrot, a hit of garlic and tomato paste, and a good glug of dry sherry for depth before rich, full-fat coconut milk brings it all together into something velvety and warmly spiced with paprika and a touch of cayenne. A quick blend leaves the soup silky-smooth, and a finishing squeeze of lemon juice brightens every spoonful right before the lobster meat goes back in to warm through. Scatter fresh chives over the top and you've got a restaurant-worthy bowl of soup that feels special enough for a dinner party but comes together in one pot. It's a genuinely great pick if you're cooking for a gluten free table, since the whole bowl comes down to lobster, aromatics, and coconut milk doing the heavy lifting. Rich, warming, and deeply savory — this is the kind of bisque you'll want to make on repeat all winter long.

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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
Kitchen Basics Original Seafood Stock Aneto Fish Broth - 34 Fl. Oz.Imagine Foods Seafood Stock More Than Gourmet Glace de Fruits de Mer Gold CLASSIC SEAFOOD STOCK, 16 oz
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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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