Eggless Lobster Bisque
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Learn more →Ingredients
4 servings
For the lobster stock
- 2 live lobsters (1 ¼ lb each), or 1 lb cooked lobster meat plus shells reserved
- 1 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 2 tbsp tomato paste
- ½ cup dry white wine
- 4 cups chicken broth
- 1 bay leaf
- 4 sprigs fresh thyme
For the bisque
- 3 tbsp unsalted butter
- 3 tbsp gluten free flour
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 cup heavy cream
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp garlic-infused oil, for drizzling (optional)
Instructions
- 1
If using live lobsters, bring a large pot of salted water to a rolling boil. Add the lobsters and cook for 8–9 minutes, until the shells are bright red and the tails are curled. Transfer to a cutting board and let cool for 10 minutes. Twist off the claws and tails, crack the shells, and remove the meat. Cut the meat into 1-inch chunks and refrigerate. Reserve all shells and any accumulated juices.
- 2
Heat 1 tbsp garlic-infused oil in the large pot over medium-high heat until shimmering. Add the reserved lobster shells and cook, stirring occasionally, for 4–5 minutes, until the shells are lightly toasted and fragrant. Add the scallion green tops, carrots, and celery and cook for 3–4 minutes, until the vegetables are softened.
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