Low FODMAP Whole30 Lobster Bisque

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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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)
Wild Caught Lobster Tail 4-6 oz (1 Lobster Tail)Lobster Tail Raw 3 Oz Previously Frozen 1 Count - Each Frozen Raw Lobster Tail 3 Oz - 1 Ct - Each Grab & Go Local Gulf of Maine Lobster Tail Seamazz North Atlantic Lobster Meat
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For the shell stock

4 cups seafood stock broth or chicken broth
1 cup water

For the bisque

2 tbsp ghee
1 cup celery (about 3 stalks), finely diced
Ingredient note
A serving of up to about 1/2 cup of celery is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1 medium carrot, finely diced
3 scallions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
3 tbsp tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
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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