BEST DAIRY-FREE LOBSTER BISQUE

Marjani Moore, MS, RD
Oct 18, 2023
2 min read

Updated: Mar 7, 2024

Marjani Moore, MS, RD (That Dairy Free Dietitian).

National Lobster Bisque Day is October 19th! This inspired me to create a dairy-free rendition of this classic staple. Lobster bisque is a delicious combination of delectable lobster and a creamy, smooth, succulent tomato-based broth. This dairy-free version is just as creamy as normal and definitely worth trying!

Here is my dairy-free lobster bisque recipe that dairy-free and even milk lovers will ENJOY!

https://www.youtube.com/watch?v=9sZ8R7Kkpaw

Please let me know what you think and send pictures of your creations in the comments!

Step 1: PREP - Prep the vegetables for the bisque. Slice the onion, celery stalk, carrot, garlic, and tomato. Set aside.

Step 2: Fill a large pot with water and add 1 tbsp Old Bay Seasoning. Bring to a boil. Add lobster tails to the pot, and boil until bright red and cooked through (approximately 5 minutes).

Step 3: Using tongs, transfer lobsters to a large bowl. Reserve 2 cups of cooking liquid along with any loose lobster meat.

Step 4: Cool lobster tails under running cool water. Crack tails and remove meat.

Step 5: Chop lobster meat, cover, and set aside in the refrigerator for later.

Step 6: Chop lobster shells and transfer to a medium bowl.

Step 7: Heat the large pot over medium-high heat. When the pot is warm, add olive oil and swirl to coat the bottom of the pot in oil. When the oil is hot and shimmery, add lobster shells. Sauté shells in oil until the shells darken, approximately 5 minutes.

Step 8: Add onion, celery, carrot, garlic, tomato, thyme, bay leaves, and 1/2 tsp black pepper.

Step 9: Stir in brandy and sherry, then boil until almost all liquid has evaporated, approximately 5 minutes.

Step 10: Add clam juice and reserved liquid (from boiling lobster tails). Cook at a light boil for approximately 15 minutes.

Step 11: Strain soup through a sieve set over a large saucepan, pressing firmly on solids.

Step 12: Whisk tomato paste into soup. Simmer soup for 15 minutes (if making bisque a day ahead, stop here, cover, and refrigerate for up to one day).

Step 13: Add Dairy-Free Whipping Cream to soup and simmer for 5 minutes. Dissolve cornstarch in 1 tbsp of water. Add to soup. Boil until slightly thickened, approximately 2 minutes.