Classic Lobster Bisque (with Dairy-Free Option)
Servings: 4
Ingredients
- 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
- 1-1/2 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
- 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.
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
Serving: 4g | Calories: 297kcal | Carbohydrates: 6.9g | Protein: 17.4g | Fat: 21.5g | Saturated Fat: 12.7g | Cholesterol: 106mg | Sodium: 488mg | Fiber: 1.4g | Sugar: 1.4g