Dairy-Free Classic Lobster Bisque
Indulge in the rich, refined flavors of a timeless favorite with this Dairy-Free Classic Lobster Bisque, a luxurious yet approachable soup perfect for any occasion. This dairy-free adaptation delivers all the creamy comfort you crave by replacing traditional cream with coconut milk and coconut cream, adding a subtle, velvety sweetness that balances beautifully with the savory seafood broth and succulent lobster meat. Enhanced with aromatic vegetables, dry white wine, and fragrant thyme, each spoonful is a harmonious blend of bold and delicate flavors. Whether you're entertaining guests or treating yourself to a gourmet meal, this bisque is the perfect centerpiece, garnished with fresh parsley for an elegant finishing touch. Ready in just over an hour, it’s a must-try for seafood lovers seeking a health-conscious twist. Keywords: dairy-free lobster bisque, seafood soup, coconut milk lobster bisque, lobster recipes, gluten-free bisque.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 pieces Celery stalks, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 medium Carrot, finely chopped
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 1 cup Dry white wine
- 4 cups Fish stock or seafood broth
- 1 cup Coconut milk
- 0.5 cup Coconut cream
- Salt
- Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
1. Begin by boiling the lobster tails in a large pot of salted water for 8-10 minutes until cooked through. Remove them from the pot and let them cool. Once cooled, remove the meat from the shells and set aside. Reserve the shells for later.
2. In a large, deep pot, heat olive oil over medium heat. Add the onions, celery, and carrot. Cook until the onions are translucent and the vegetables have softened, about 5-7 minutes.
3. Stir in the garlic and tomato paste, and cook for another 2 minutes until fragrant.
4. Add the reserved lobster shells to the pot along with the bay leaf and thyme. Pour in the white wine and let it simmer for about 5 minutes to reduce slightly.
5. Add the fish stock (or seafood broth) to the pot. Bring everything to a simmer and cook for 20 minutes to allow the flavors to develop. Remove the bay leaf afterward.
6. Carefully remove the lobster shells from the pot and discard them. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender, then return it to the pot.
7. Stir in the coconut milk and coconut cream. Let it simmer for an additional 10 minutes, season with salt and black pepper to taste, and add cayenne pepper if using for a bit of heat.
8. Chop the reserved lobster meat into bite-sized pieces and add it to the bisque. Simmer gently for 5 more minutes to heat through.
9. Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 94.4 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 470 mg | 36% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
