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Classic Lobster Bisque (with Dairy-Free Option)

Classic Lobster Bisque | Lexi's Clean Kitchen

5 from 2 reviews

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Ingredients

Instructions

  1. 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.
  2. Deglaze the pan with the white wine. Cook for 2-3 minutes.
  3. Add the hot sauce, thyme, paprika and salt and pepper. Saute for another minute.
  4. Add the broth and mix well.
  5. Stir in tomato paste. Pour into a high speed blender, or use an immersion blender, and blend until creamy.
  6. Return blended onion mixture to pot and simmer over low heat for 10-15 minutes.
  7. Whisk in heavy cream and butter and bring to a low simmer.
  8. Add in lobster. Cook for 2-3 minutes until lobster is heated through.
  9. Serve hot topped with parsley and fresh thyme.

Notes

If you don’t have a high speed blender, make sure to blend the soup long enough to reach a creamy consistency.

Dairy free substitute: Use cashew cream. The cashew cream will be thick. Use 1 cup of the cashew cream in place of the heavy cream in step 7. If re-heating the dairy-free soup, you might need to add more stock to thin the consistency out.

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