Dairy Free Lobster Bisque Recipes

CLASSIC LOBSTER BISQUE (WITH DAIRY-FREE OPTION)

Steps:

• In large dutch oven, heat oil over med-high heat and sauté shallots, onion and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened.
• Deglaze the pan with the white wine. Cook for 2-3 minutes.
• Add the hot sauce, thyme, paprika and salt and pepper. Saute for another minute.
• Add the broth and mix well.
• Stir in tomato paste. Pour into a high speed blender, or use an immersion blender, and blend until creamy.
• Return blended onion mixture to pot and simmer over low heat for 10-15 minutes.
• Whisk in heavy cream and butter and bring to a low simmer.
• Add in lobster. Cook for 2-3 minutes until lobster is heated through.
• Serve hot topped with parsley and fresh thyme.

DAIRY FREE LOBSTER BISQUE

Steps:

• Add 1 tbsp ghee to bottom sauté pan on medium heat and add garlic, shallots, and celery. Cook until translucent and scrape into your sauce pan. Add the remaining ingredients except the arrowroot to the pan and cook uncovered for 4 minutes until the lobster turns pin/ red and curl up. Pull the lobster tails out of the broth and set aside. Add the arrowroot powder to the broth and stir together. Once thickened, use an immersion blender to create a smooth broth. Cut the lobster tails in half using a sharp knife and pull the tail meat out of the shell. You can choose to dice the lobster meat as large or small as you prefer or you can also add it to the pot and use the immersion blender to mix it into the broth if you prefer a smooth bisque.
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