Lobster bisque is traditionally made with heavy cream, but not here! This recipe uses carrots and coconut milk to create the same creamy deliciousness of your favorite bisque but with added nutrition and no dairy!
Seafood bisque is one of my favorite soups! If it is on the menu at a restaurant, I’m ordering it. I love the creamy, velvety broth and the chunkier the pieces of seafood the better. The only downside is that is loaded with dairy and can get pretty complicated to make at home.
Luckily for you, I’m a recipe ninja and re-created this lobster bisque to be easy to make and dairy free! I made this last night for dinner with a large steamed lobster we bought from a local fish market. You could easily substitute any kind of seafood – shrimp, scallops, crab, etc.
If you google a bisque recipe, they often call for creating your own seafood stock (which by all means you are welcome to do and if so, I’m proud of you — send me some of your motivation!) but I don’t have time for that nonsense. Store bought seafood stock works just as well for me. Just make sure to double check the ingredients for anything funky.
Best of all, my version is super simple and easy to make. From start to finish it took me about 20 minutes to make. With the exception of the sherry, all of the ingredients are squeaky clean with some sneaky vegetables added for extra nutritional value. If you’re following Whole30, simply leave out the sherry!
Hope you enjoy!
Easy Paleo Lobster Bisque
- Immersion Blender
- 4 cups seafood stock
- 2 small steamed lobsters (or 1 large), meat removed and chopped
- 2 cups carrots, chopped into 1/4 inch rounds
- 1/2 cup coconut milk
- 1 tbsp sherry (optional)
- 1 tbsp tapioca starch + 1 tbsp water, mixed
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper (optional)
- 2 bay leaves
- 1 sprig fresh thyme
- salt & pepper to taste
- Add seafood stock, bay leaves, and thyme sprig to a large pot over medium high heat and bring to a boil. Once boiling, add the chopped carrots and cover. Boil the carrots until fork tender, or about 8-10 minutes.
- Remove the pot from the heat. Remove the bay leaves and thyme. Using an immersion blender, carefully blend the carrots and seafood stock until creamy and no chunks of carrot remain.
- Return to heat. Stir in the coconut milk, sherry, paprika, cayenne pepper, salt and pepper and bring back to a boil for another minute or two.
- Remove the pot from the heat and test the consistency. If too thin, add small portions of the topioca starch & water mixture while constantly stirring until the desired consistency is reached.
- Add chopped lobster pieces to the bottom of a soup bowl and spoon the bisque over the lobster. Drizzle with coconut milk and garnish with thyme.