Soy-Free Classic Lobster Bisque
Indulge in the velvety richness of this Soy-Free Classic Lobster Bisque, a luxurious seafood soup that combines bold flavors with a creamy, refined finish. This elegant dish begins with fresh, succulent lobster, cooked to perfection and paired with aromatic vegetables like celery, carrots, and onion to build a deeply flavorful base. Enhanced by the richness of brandy, fragrant herbs, and a splash of lemon juice for zest, the bisque is blended until silky smooth, then enriched with heavy cream for its signature texture. With no soy ingredients, this recipe caters to dietary needs while delivering a restaurant-quality experience in your own kitchen. Perfect for special occasions or when you crave comfort food with flair, this lobster bisque is topped with fresh parsley for the ideal finishing touch. Ready in under two hours, it serves four portions of pure indulgence.
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Recipe Information
Ingredients
- 2 medium-sized lobsters (about 1.5 pounds each) Lobster
- 4 tablespoons Butter
- 1 stalk, chopped Celery
- 1 large carrot, chopped Carrot
- 1 large onion, chopped Onion
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 0.25 cup Brandy
- 4 cups Chicken stock
- 2 Bay leaves
- 1 teaspoon, dried Thyme
- 1 cup Heavy cream
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Lemon juice
Instructions
Fill a large pot with water and bring to a boil. Cook the lobsters for about 8 minutes until bright red. Remove the lobsters, reserving the cooking water, and allow them to cool slightly.
Once cooled, break apart the lobster shells and remove the meat. Set the meat aside and reserve the shells.
In a large, heavy pot, melt the butter over medium heat. Add the chopped celery, carrot, and onion. Cook for 5-7 minutes until vegetables are tender.
Stir in the garlic and tomato paste, cooking for another 2 minutes.
Add the lobster shells to the pot and cook, stirring frequently for about 5 minutes to lightly brown the shells.
Pour in the brandy, careful to avoid flames from any possible ignition. Simmer for 1-2 minutes to let the alcohol evaporate.
Add the reserved lobster cooking water (about 3 cups), chicken stock, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes.
After simmering, remove and discard the lobster shells and bay leaves, then puree the broth and vegetables with a hand blender or in batches with a regular blender.
Strain the bisque back into the pot through a fine-mesh sieve to remove solids and achieve a smooth texture.
Gently reheat the bisque over medium-low heat. Stir in the heavy cream and season with salt, black pepper, and lemon juice to taste.
Chop the reserved lobster meat and add it to the bisque, stirring until warmed through.
Ladle the bisque into bowls and garnish with fresh parsley.
Serve the bisque hot, with a squeeze of lemon if desired, and enjoy!
Nutrition Facts
Calories |
3204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 2648 mg | 883% | |
| Sodium | 10600 mg | 461% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 20.9 g | ||
| Protein | 343.2 g | 686% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1729 mg | 133% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4584 mg | 98% | |
*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.
