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. This is the perfect recipe to keep on hand for any special occasion to wow your guests.
Cooking with seafood is a favorite of mine. I have spent the time developing numerous recipes over the years including multiple soup recipes. Some of my favorite seafood dishes are: Thai Shrimp Soup, Chilean Sea Bass, Bang Bang Shrimp Bowls, Gluten Free Shredded Salmon Sakes, and Buffalo Shrimp Tacos.
Jump to:
Why You Will Love This Recipe
- The creamy texture in this recipe is so good! No one will even know it is dairy free!
- The lemon and old bday combination really make this whole30 soup recipe!
- This dairy-free lobster bisque is simple to make and a healthy alternative to a restaurant favorite.
- This delicious bisque 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. It has become a go to on special occasions!
- This is a great way to warm up on cold or rainy days or to make for your sweet heart on Valentine’s Day!
Ingredients
- 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! You can also use full-fat coconut milk.
- Tail on whole lobster tail-You can get it without the tail but I prefer to cook it with. I prefer to use fresh lobster, but any kind will work! You will want to make sure the lobster is in bite-sized pieces once you cook it.
- 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. Vegetable broth or seafood broth is best for this recipe but any kind of broth will work. It will largely depend on what your grocery store has available too!
- 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 fresh herbs to this recipe to slightly change the flavor. Fresh thyme and fresh tarragon are my favorites!
- If you are not dairy free, you can substitute heavy cream for the coconut cream.
- You can also use seafood stock or lobster stock instead of bone broth to enhance the seafood flavor in the soup.
- Green onions make for a great garnish on top.
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
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.
Recipe FAQ
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 airtight 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 to medium high 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.
If I am in a rush I will use an instant pot. I prefer to use a dutch over or deep stock pot when I have time.
Other Dairy Free Soup Recipes You Will Love
Are you interested in a list of my go to healthy alternative?
Download your FREE guide below
Dairy Free Lobster Bisque
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.
Lindsey says
How would you adjust if you have frozen lobster meat? Can you use seafood stock?
Melanie Dillon says
Could you use Cassava flour instead of arrowroot? I dont Like the texture of the arrowroot. Slimy usually
I would consider tapioca over cassava. It is being used as a thickening agent. If you can tolerate corn, you could try that too
Renee says
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!
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
Allianna Moximchalk says
You can use either! If you like your soup thicker you can use coconut creeam 🙂
Damaris says
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.
Allianna Moximchalk says
Wahoo! I am so glad you enjoyed it!
Lori says
best soup ever! it is so good and creamy, perfect cozy winter recipe
Allianna Moximchalk says
So glad you enjoyed!
Sarah J says
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!
Allianna Moximchalk says
Thank you so much Sarah, I am so glad you liked it!
Leiren says
This recipe turned out AMAZING! So full of rich flavor and creaminess thanks to the coconut milk. It’s absolutely delicious.
Allianna Moximchalk says
I am so glad you liked it! Thank you for making!