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Dairy Free Lobster Bisque

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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.

Dairy free lobster bisque in a bowl with a gold spoon garnished with a lobster tail, lemon, fresh green herbs, and red pepper flakes.

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.

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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 Gluten Free Biscuits.
  • This is a great way to warm up on cold or rainy days.

Ingredients

Dairy free lobster bisque ingredients in glass bowls on a marble background.
  • 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

Shallots, minced garlic, and celery in a non-stick pan.
First, place the shallots, minced garlic, and celery in a pan on medium heat with ghee. Sauté for 3 minutes.
Shallots, garlic, and celery in a stock pan with all other ingredients except arrowroot powder.
Then, add the shallots, garlic, and celery to a stock pan with all of the other ingredients except the arrowroot powder and bring to a boil on medium heat. You will be able to tell the lobster is done when the shell turns bright red.
Immersion blender in a stock pot of lobster bisque.
Remove the lobster from the pot, and use an immersion blender to blend up all of the vegetables. Now, add the arrowroot in and mix.
Immersion blender standing in a stock pot full of creamy lobster bisque.
Remove the lobster from its shell and cut into chunks. Serve with optional fresh chives and red pepper flakes.

Equipment

Expert Tips

  • 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.
Dairy free lobster bisque in a light blue bowl with a gold spoon and garnished with lemon, fresh green herbs, and red pepper flakes.

Recipe FAQ

What Should I Eat With Homemade Dairy Free Lobster Bisque?

So many options! You could dip my homemade gluten free tortillas in it or just eat it plain.

How Long Does The Dairy Free Lobster Bisque Last For?

I suggest eating this paleo soup within 3 days.

Can I Make This Dish In Advance?

Yes! You can make it in advance and either have it on warm in a crockpot or reheat in a pot on the stove.

How Can I Reheat This Dish?

You can put the desired amount in a pot on the stove and reheat over medium heat.

Dairy free lobster bisque in a bowl with a gold spoon and garnished with lemon, fresh green herbs, and red pepper flakes.

Storage Instructions

  • This recipe can last up to 3 days in the refrigerator in an air tight container.

Other Dairy Free Soup Recipes You Will Love:

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Dairy Free Lobster Bisque

Course Appetizer, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Allianna Moximchalk
446kcal
Cost $40
Print Recipe Pin Recipe

Equipment

  • Saute pan
  • Stock pan
  • Immersion blender

Ingredients

  • 2 stalks celery chopped
  • 1/4 cup tomato paste
  • 2 cans coconut milk
  • 1 tsp arrowroot powder
  • 4 cloves garlic
  • 2 whole shallots diced
  • 1 whole lemon juiced
  • 1 tbsp old bay seasoning
  • 1 tbsp ghee or olive oil if not tolerated
  • 1 cup bone broth
  • 1.5 pounds lobster tails

Instructions

  • 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.

Notes

Storage: This dish can be stored in an air tight glass container for up to 3 days in the refrigerator.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based off of 4 servings.
Servings: This recipe should yield 4 servings.
 
 
Quick, easy and delicious lobster bisque recipe!
Serving: 1cup | Calories: 446kcal | Carbohydrates: 12g | Protein: 7g | Fat: 45g | Saturated Fat: 39g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 193mg | Potassium: 659mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 7mg
Tried this recipe?Tag me on instagram @alliannaskitchen!

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Reader Interactions

Comments

  1. Renee says

    5 stars
    Really good and easy! My lobster was frozen so I had to cook it a while longer but it turned out delicious. I was really in the mood for curry so I added 2 teaspoons of red curry paste. Would have been great with rice noodles but it hit the spot without them. Thanks for the great recipe!

    Reply

  2. Anthony says

    Hi,

    Did you use coconut milk? or coconut cream? It is referred to both ways in this article. There is a huge difference.

    Thanks

    Reply

    • Allianna Moximchalk says

      You can use either! If you like your soup thicker you can use coconut creeam 🙂

      Reply

  3. Damaris says

    5 stars
    Delicious 😋. For a non-cook as myself easy to make. I don’t even have allergy or food restrictions but the recipe sounded too good not to try. Can’t wait to try another recipe.

    Reply

  4. Lori says

    5 stars
    best soup ever! it is so good and creamy, perfect cozy winter recipe

    Reply

  5. Sarah J says

    5 stars
    This was absolutely perfect! Took a risk planning to serve it untested on Xmas, but it was so great! My family, none of whom are dairy-free, loved it. It was so great, I made it again the next day with the remaining lobster meat I had.

    If you are debating, don’t!

    Reply

  6. Leiren says

    5 stars
    This recipe turned out AMAZING! So full of rich flavor and creaminess thanks to the coconut milk. It’s absolutely delicious.

    Reply

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