Lobster Bisque
Chunks of garlic butter lobster simmer in this creamy, lightened-up lobster bisque that is dairy-free, but so full of decadent flavor, you won't miss the heavy cream.
Servings 5 servings
Calories
Ingredients
- 2 - 3 lobster tails
- 2 tablespoons olive oil
- 1 onion diced
- 2 carrots peeled and chopped
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 teaspoon fresh thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour or chickpea flour if keeping it gluten-free
- 1 1/4 cup white wine
- 5 cups lobster stock or seafood stock (Recipe for lobster stock follows)
- 1 tablespoon vegetable bouillon
- 1 cup coconut cream or heavy cream
- salt and pepper to taste
Garlic Butter Lobster
- 2 tablespoons salted butter
- 2 cloves garlic
- 1/8 teaspoon smoked paprika
Instructions
Lobster Stock
- Fill a large pot with 5 cups of water. Add 1 teaspoon of salt and bring to a boil.
- Add the lobster tails and cook until the tails are bright red - about 5 minutes.
- Remove lobster tails and reserve the boiling water as the base for the stock. Allow the tails to cool slightly, then use kitchen shears to cut the lobster tails and remove the meat. Refrigerate the lobster meat while preparing the bisque.
- Place the empty shells back into the reserved water. Bring to a boil, then simmer over medium heat for 15 minutes to make lobster stock.
Lobster Bisque
- Heat olive oil in a large soup pot over medium heat. Add the diced onions, carrots, celery, shaloot and thyme and saute until soft about 5 minutes. Add the garlic and cook until fragrant, another minute.
- Add the tomato paste and mix to coat the veggies. Add the flour, stirring to coat and cook the flour taste out, about 2 minutes.
- Add the wine, stir and cook for a few minutes to reduce slightly. Add the lobster stock or seafood broth and stir to incorporate. Bring to a boil, then add the vegetable bouillon and stir to incorporate. Reduce to a simmer over medium low heat for 30 minutes until the vegetables are tender and the soup thickens slightly.
- Remove from the heat and add to a blender in batches to blend until smooth. Return back to the pot and heat over medium heat. Add the coconut cream or heavy cream and stir until thick and smooth.
- Meanwhile, in a non-stick skillet, melt 2 tablespoons of butter and add 2 cloves of garlic. Chop the reserved lobster meat and add to the skillet. Sprinkle with smoked paprika and saute just until the lobster meat is warmed through (about 1 minute).
- Add the lobster meat to the bisque and serve.