Gluten Free Whole30 Lobster Bisque

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Sweet, tender lobster meat gets its moment to shine in this rich, velvety bisque, built on a deeply flavorful stock made right from the shells for maximum seafood flavor. Celery, carrot, and scallion greens cook down into a silky aromatic base, while smoked paprika, thyme, and a touch of cayenne add warmth and depth without overwhelming the lobster. Tomato paste caramelized right in the pot brings that classic bisque color and sweetness, and full-fat coconut milk swirls in at the end for a luxuriously creamy finish. A splash of apple cider vinegar brightens the whole pot before the lobster meat gets folded back in and gently warmed through. Finished with fresh chives and a drizzle of good olive oil, this one ladles up thick, glossy, and restaurant-worthy — a great choice for a gluten free dinner that still feels like a special occasion.

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Ingredients

4 servings

For the lobster

2 live lobster tails (6–8 oz each), or 2 whole cooked lobsters (1–1.25 lb each)

For the shell stock

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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1 cup water

For the bisque

2 tbsp ghee
1 cup celery (about 3 stalks), finely diced
1 medium carrot, finely diced
3 scallions (green tops only), thinly sliced
3 tbsp tomato paste
1 tsp smoked paprika
½ tsp dried thyme
¼ tsp cayenne pepper
2 tbsp arrowroot starch
1 can (13.5 oz) full-fat coconut milk
1 tbsp apple cider vinegar
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
1 tbsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
If using live lobster tails, bring a large pot of salted water to a boil. Add the tails and cook for 6–8 minutes, until the shells are bright red and the meat is opaque throughout and reaches 145°F (63°C) on an instant-read thermometer. Transfer to a cutting board and let cool for 5 minutes. If using pre-cooked whole lobsters, skip the boiling step and proceed directly to shell removal.
2
Twist or cut the lobster tails to remove the meat. Reserve all shells and any juices. Roughly chop the lobster meat into bite-sized pieces, cover, and refrigerate until needed.

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