Classic Lobster Bisque With Dairy Free Option Recipes

FRENCH-STYLE LOBSTER BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a large pan, once melted add the flour, a pinch of salt and pepper and the paprika. Stir well.
• Slowly whisk in the milk, followed by the chicken stock, the white wine, and continue stirring until a smooth and slightly thickened to a cream-like consistency. (This stirring can take several minutes but spending the time at this stage of the bisque is critical to the success of the dish. Be careful not to let the mixture boil as this may cause the bisque to curdle.)
• Add the onion, the carrots and simmer (again, do not boil) for 10 minutes. Add the cooked lobster meat and stir. Taste the bisque and adjust the seasoning to your liking.
• Stir in the cognac and finally, the cream. Heat through until piping hot.
• Serve in hot bowls with a crusty baguette on the side.
• Enjoy! Updated by Elaine Lemm

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 RECIPE

Steps:

• Set a large dutch oven over medium heat and add saute in shallots, garlic, and onions. Now, add mushrooms, carrots, and celery to it. Cook for about 8 minutes until the veggies are soft and mushrooms are brown. Deglaze the pan with white wine and cook for a further 2 to 3 minutes.
• Season with salt, pepper, and add thyme, paprika, and hot sauce. Saute the veggies again for about a minute and stir in chicken broth and tomato paste. Now, transfer this mixture to a blender. Blend this mixture until it's creamy smooth. Return this mixture to the pot and stir in cashew cream. Simmer for about 15 minutes.
• Add lobsters to the pot and cook for 2 to 3 minutes until the lobsters are thoroughly heated. Finish with fresh thyme and chopped parsley and serve.

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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