This Dairy Free Lobster Bisque is literally the best soup EVER! The coconut cream combined with the old bay seasoning, lemon juice, shallots and chives is oh so delicious. You can have dinner on the table in less than 30 minutes! This soup is the perfect for a cold day but can also be a great addition to a summer menu.
This soup has so much flavor but is also creamy and smooth. It is has all the comforting tastes while also feeling high end from the lobster. Pairing a bowl of this soup with my gluten free biscuits is the best combination for cool fall day.
Why You Will Love This Recipe
- The creaminess! Coconut cream does wonders for that.
- The lemon and old bday combination really make this whole30 soup recipe!
- This recipe is simple to make and a healthy alternative to a restaurant favorite.
- This recipe is naturally dairy free, gluten free, soy free, paleo, refined sugar free, and nut free.
- It pairs well with other dishes or is great on its own. I love pairing it with my AIP Bread Rolls.
- This is a great way to warm up on cold or rainy days.
- Coconut cream-My go to dairy free cream alternative. I like the canned stuff from Trader Joe’s. It is literally just coconut and water!
- Tail on lobster-You can get it without the tail but I prefer to cook it with.
- Old bay seasoning-That is what makes this paleo soup!
- Lemon juice-To compliment the seafood.
- Bone broth-To break up some of the creaminess.
- Sea salt-To taste.
- Shallots-To give this soup some flavor. You can use red onion.
- Tomato paste-This gives the soup flavor and also helps with the coloring.
- Arrowroot powder-To thicken the soup.
- Celery-To add more flavor and nutrients.
- Garlic-To taste.
- Ghee-To saute the shallots, garlic and celery in.
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- If you want to add additional vegetables you could add carrots or bell pepper to the pan with the shallots and celery.
- You can also add other herbs to this recipe to slightly change the flavor.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step By Step Instructions
- Tip # 1: If you do not have an immersion blender, you can always place broth and vegetable mixture into a food processor or blender. If you use this method you must be careful so you don’t burn yourself. Also, make sure to leave space for the liquid to expand within the blender or processor.
- Tip # 2: If you have not worked with lobster before and want to cut in half for serving, the best way is to use a pair of sharp kitchen shears.
- Tip # 3: To get the most juice out of your lemon possible, roll the lemon on a hard surface before cutting.
So many options! You could dip my homemade gluten free tortillas in it or just eat it plain.
This recipe can last up to 3 days in the refrigerator in an air tight container.
Yes! You can make it in advance and either have it on warm in a crockpot or reheat in a pot on the stove.
You can put the desired amount in a pot on the stove and reheat over medium heat.
If you don’t have an immersion blender that is not a problem! You can use a food processor or blender instead. You will just want to ensure to place a towel or other object on top to help prevent being burnt by loose liquid.
Other Dairy Free Soup Recipes You Will Love:
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Dairy Free Lobster Bisque
- Saute pan
- Stock pan
- Immersion blender
- 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.