Dairy Free Gluten Free Lobster Bisque

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Sweet, briny lobster meat simmers in a deeply flavorful stock built from toasted shells, tomato paste, dry sherry, and aromatic vegetables, then gets strained and blended into a velvety, spoon-coating bisque. A touch of cayenne and paprika brings warmth and depth, while cornstarch does the work of thickening the base into that classic, luxurious texture. Fresh chives scattered over the top add a bright, herby finish to each bowl. This is restaurant-worthy comfort food, the kind of dish that feels special enough for a celebration but is genuinely doable in a home kitchen. It's a great pick for a dairy free table without sacrificing the rich, indulgent character that makes lobster bisque so craveable.

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Ingredients

4 servings

For the lobster stock

2 live lobsters (1¼–1½ lb each), or 1½ lb cooked lobster meat plus reserved shells
1 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 medium carrot, roughly chopped
2 stalks celery, roughly chopped
1 medium yellow onion, roughly chopped
2 tbsp tomato paste
½ cup dry sherry
4 cups seafood stock or water
1 bay leaf
4 sprigs fresh thyme

For the bisque

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
¼ tsp cayenne pepper
1 tsp sweet paprika
3 tbsp cornstarch
3 tbsp cold water
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp dry sherry
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
1 tbsp unsalted butter, for swirling (optional)
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Bring a large pot of salted water to a rolling boil. Add the live lobsters headfirst and cook for 8–9 minutes, until the shells are bright red and the tails curl firmly. Transfer to a cutting board and let cool for 10 minutes. Twist off the tails and claws, crack the shells, and remove all the meat. Cut the meat into rough 1-inch chunks and refrigerate. Reserve all shells and any accumulated juices.
2
Wipe out the large pot and set it over medium-high heat. Add 1 tbsp butter and 1 tbsp olive oil. Once the butter foams, add the reserved lobster shells and cook, stirring occasionally, for 4–5 minutes, until the shells are lightly toasted and fragrant. Add the roughly chopped carrot, celery, and onion and cook for 3–4 minutes, until the vegetables begin to soften at the edges.

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