Dairy-Free Lobster Bisque with Coconut Milk
This creamy dairy-free lobster bisque combines tender lobster, homemade lobster stock, coconut milk, and chickpea flour for a rich, comforting soup without heavy cream.
Ingredients
Lobster
- 4 lobster tails, in shells fresh or thawed frozen
Bisque Base
- 1 tbsp olive oil for sautéing
- 2 shallots, chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp chickpea flour plus more as needed
- 2 cups low sodium chicken broth divided
- 1 tsp hot sauce adjust to taste
- 1 1/2 tsp sea salt adjust to taste
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 1 1/2 tsp paprika
Stock and Finish
- 2 cups reserved lobster stock made from the lobster shells
- 2 cups full-fat coconut milk
Instructions
- Fill a large pot about halfway with water and bring it to a rolling boil. Add the lobster tails and cook for 8 to 10 minutes, until the shells are bright red and the meat is opaque.
- Remove the lobster tails and let them cool. Reserve the cooking water. Once cool enough to handle, cut through the shells with kitchen shears and remove the meat.
- Cut the lobster meat into bite-sized pieces and refrigerate. Return the empty shells to the reserved cooking water and simmer for 10 minutes. Strain through a fine-mesh strainer to make the lobster stock.
- Heat the olive oil in a saucepan over medium-high heat. Add the shallots and onion and cook for 5 to 6 minutes, until softened. Add the garlic and cook for another 1 to 2 minutes.
- Sprinkle the chickpea flour over the onion mixture and stir well. Cook for about 2 minutes. Slowly add 1/4 cup of the chicken broth, stirring continuously to prevent lumps.
- Stir in the hot sauce, sea salt, black pepper, and dried thyme. Cook for 1 to 2 minutes until the mixture thickens. Slowly add the remaining chicken broth, scraping the bottom of the pan.
- Add the paprika, tomato paste, and reserved lobster stock. Simmer uncovered for about 10 minutes to develop the flavors.
- Transfer the mixture to a blender or use an immersion blender in the pot. Blend until completely smooth and silky.
- Return the blended bisque to the pan. Stir in the coconut milk and chopped lobster meat. Taste and adjust the salt, pepper, or hot sauce as needed.
Notes
Don't skip simmering the lobster shells. They add extra seafood flavor to the homemade stock. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat gently over low heat to help prevent the bisque from splitting.