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Classic Lobster Bisque (with Dairy-Free Option)

Classic Lobster Bisque | Lexi's Clean Kitchen

5 from 2 reviews

Ingredients

Scale
  • 1 tablespoon avocado oil
  • 1 shallot, minced
  • 1/4 cup onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh portobello mushrooms, sliced
  • 1/4 cup celery, chopped
  • 1/4 cup carrot, chopped
  • 1/4 cup dry white wine
  • splash hot sauce of choice, we love Frank’s Red Hot Original!
  • 1 teaspoon fresh or dried thyme, if using fresh thyme set aside more for garnish
  • pinch cayenne pepper
  • 1/2 teaspoon paprika, more to taste
  • 1/2 teaspoon sea salt, more salt to taste
  • 1 teaspoon black pepper, more to taste
  • 2 cups fish stock (or chicken stock)
  • 1 tablespoon tomato paste
  • 11/2 cups good-quality heavy cream, or 1 cup cashew cream
  • 3 tablespoons butter (omit if dairy-free)
  • 1/2 pound cooked lump lobster meat
  • 2 tablespoons Parsley for garnish

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.

Nutrition

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+ COOKING WITH PUMPKIN

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