Nickel Allergy Friendly Whole30 Lobster Bisque
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Learn more →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
- 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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