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Lobster Bisque (paleo and dairy free)

Lobster Bisque (paleo and dairy free)

As featured in Ladle!!

This Lobster Bisque is made thick and creamy from a blended cauliflower base…no heavy cream needed. #dairyfree

You may also enjoy my Scallop Chowder!

Find this and other recipes in Ladle: paleo and gluten-free comfort soups:

LADLE Front Cover

Ingredients

  • • 16 oz (l pound) lobster meat (about 5 small lobster tails)
  • • 3.5 tablespoons ghee or organic butter
  • • 2 cups chopped leeks (approximately 2 large)
  • • 2 celery stalks, chopped
  • • 2 carrots, peeled and large diced
  • • 1/2 head of cauliflower, roughly chopped
  • • 4 cups vegetable broth
  • • 2 cups water
  • • 1 tablespoon Herbes de Provence (or Italian seasoning)
  • • salt and pepper, to taste
  • • 1 bay leaf
  • • 4-6 garlic cloves, peeled and whole
  • • 2 tablespoons cooking Sherry
  • • 6-ounce can organic tomato paste
  • • sea salt to taste
  • • fresh thyme leaves to garnish

Directions

  1. Fill a medium saucepan halfway with salted water. Bring to a boil. Carefully drop in lobster tails.  Cook for 5 minutes. Remove tails from water.  Let cool.  Remove meat from shells.  Set meat aside and roughly chop.  Set large carcass parts/shells aside.
  2. In a heavy-bottomed pot or Dutch oven, place 2 tablespoons of ghee, leeks, carrots, and celery.  Heat and cook until leeks are tender.
  3. Add broth, water, cauliflower, Herbes de Provence, salt & pepper, bay leaf, garlic cloves, and lobster shells.  Bring to a boil.  Reduce and simmer covered for 30 minutes.
  4. Using a slotted spoon, remove shells and bay leaf.  Discard.
  5. Using an immersion blender, blend pot ingredients until smooth.  (An alternative is to transfer small batches to a stand blender, and blend until smooth).
  6. Add approximately 3/4 of the lobster meat back to the pot along with the cooking Sherry and tomato paste.  Stir until combined and simmer.
  7. In a small pan over medium heat, melt remaining ghee and add remaining lobster.  Cook for 2 minutes until the lobster meat is coated.
  8. Pour lobster bisque into bowls.  Add a portion of the buttered lobster to the center of the bowls and garnish with fresh thyme leaves.
  9. Enjoy!

Ingredients

  • 16 oz (l pound) lobster meat (about 5 small lobster tails)
  • 3.5 tablespoons ghee or organic butter
  • 2 cups chopped leeks (approximately 2 large)
  • 2 celery stalks, chopped
  • 2 carrots, peeled and large diced
  • 1/2 head of cauliflower, roughly chopped
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon Herbes de Provence (or Italian seasoning)
  • salt and pepper, to taste
  • 1 bay leaf
  • 4-6 garlic cloves, peeled and whole
  • 2 tablespoons cooking Sherry
  • 6-ounce can organic tomato paste
  • sea salt to taste
  • fresh thyme leaves to garnish

Directions

  1. Fill a medium saucepan halfway with salted water. Bring to a boil. Carefully drop in lobster tails.  Cook for 5 minutes. Remove tails from water.  Let cool.  Remove meat from shells.  Set meat aside and roughly chop.  Set large carcass parts/shells aside.
  2. In a heavy-bottomed pot or Dutch oven, place 2 tablespoons of ghee, leeks, carrots, and celery.  Heat and cook until leeks are tender.
  3. Add broth, water, cauliflower, Herbes de Provence, salt & pepper, bay leaf, garlic cloves, and lobster shells.  Bring to a boil.  Reduce and simmer covered for 30 minutes.
  4. Using a slotted spoon, remove shells and bay leaf.  Discard.
  5. Using an immersion blender, blend pot ingredients until smooth.  (An alternative is to transfer small batches to a stand blender, and blend until smooth).
  6. Add approximately 3/4 of the lobster meat back to the pot along with the cooking Sherry and tomato paste.  Stir until combined and simmer.
  7. In a small pan over medium heat, melt remaining ghee and add remaining lobster.  Cook for 2 minutes until the lobster meat is coated.
  8. Pour lobster bisque into bowls.  Add a portion of the buttered lobster to the center of the bowls and garnish with fresh thyme leaves.
  9. Enjoy!