Nickel Allergy Friendly Dairy Free Lobster Bisque
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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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