Round out your Thanksgiving meal with a bowl full of dairy-free lobster bisque. Now, grab your apron, get ready to whisk the goodness of veggies, and lobsters into a spicy dairy-free lobster bisque.
All the veggies are cooked with herbal spices and fish broth in Dutch oven. The mixture is blended to form a delicious bisque. If you don’t have a high-speed blender, you can use the regular hand blender or even a food processor.
Dairy-free lobster bisque is loaded with nutrients. The cashew cream is used as a dairy substitute for heavy cream and butter.
To know the recipe for dairy-free lobster bisque, you must know the equipment and ingredients first. For that, read the lists of equipment and ingredients below. Try this recipe now and I’m sure you’ll be delighted with the result.
But before you read out the entire recipe, check out other lobster dishes from the main course section of our blog.
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What Equipment Will You Need To Make Dairy-Free Lobster Bisque?
- Dutch Oven – Use a large Dutch oven to cook the veggies and to make dairy-free lobster bisque.
- Bowl – Use a bowl to prep up the ingredients like fish stock, lobster meat, etc., before using them in the recipe.
- Spatula – Use a spatula to safely stir the ingredients in the lobster bisque.
- Spoon – Add the ingredients and spices to the pot using a spoon.
- Blender – To turn the mixture of cooked veggies into a smooth, creamy bisque, use a blender or a food processor.
How Much Time Will You Need To Make Dairy-Free Lobster Bisque?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 25 Minutes | 35 Minutes |
What Ingredients Will You Need To Make Dairy-Free Lobster Bisque?
- Cashew Cream – Use a cup of cashew cream to add flavor and thick texture to the bisque.
- Fish Stock – I’ve used two cups of fish stock to give a nice texture to the bisque and to add depth to its flavors. You can add chicken stock in case you don’t have fish stock.
- Wine – Use a one-fourth cup of dry white wine to deglaze the veggies in the pot.
- Tomato Paste – Add a tablespoon of tomato paste to add sweet and tangy flavor and to give a nice color to the lobster bisque.
- Hot Sauce – For hot sauce, you can use Frank’s red-hot sauce original. It adds heat and spiciness to the bisque.
- Avocado Oil – Use a tablespoon of avocado oil to cook the veggies for this recipe.
- Lobster Meat – Lobster meat is the key ingredient for this recipe. Use a half-pound of cooked lump lobster meat to make lobster bisque.
- Carrot – Chop carrots for the sweet woody and earth flavor in the brisque. Use one-fourth cup of chopped carrots for this recipe.
- Shallot – Mince a shallot to add a mildly sweet flavor to dairy-free lobster bisque.
- Onions – Onions add a slightly sweet taste to the bisque. Use a one-fourth cup of chopped onions for this recipe.
- Mushrooms – You can use one-fourth cup of fresh sliced portobello mushrooms for this recipe. You are free to choose another type of mushroom for this recipe.
- Garlic – Mince two garlic cloves for this recipe. Garlic adds a slightly nutty flavor to this dish.
- Cayenne Pepper – Add a pinch of cayenne pepper to add more heat to the bisque.
- Paprika – To add more spiciness, I’ve added a half teaspoon of paprika. You can avoid adding it if the bisque is already too spicy for you.
- Sea Salt – Enhance the taste of this lobster bisque by adding a half teaspoon of sea salt to it. You can go on adding some more according to your taste.
- Black Pepper – Season the bisque by adding a teaspoon of black pepper to it. You can add more pepper for taste.
- Celery – Among fresh veggies, celery adds a fresh earthy flavor to lobster bisque. Use one-fourth cup of chopped celery for this recipe.
- Thyme – Use a teaspoon of fresh thyme to add aroma and more earthy flavors to the lobster bisque. Thyme is used among spices for the veggies and to garnish the lobster bisque.
- Parsley – Garnish your dairy-free lobster bisque with two tablespoons of parsley.
Steps To Make Dairy-Free Lobster Bisque
1. Sauté Veggies
Set a large Dutch oven over medium heat and add sauté in shallots, garlic, and onions. Now, add mushrooms, carrots, and celery to it.
Cook for about 8 minutes until the veggies are soft and mushrooms are brown. Deglaze the pan with white wine and cook for a further 2 to 3 minutes.
2. Spice Them Up
Season with salt and pepper and add thyme, paprika, and hot sauce. Sauté the veggies again for about a minute and stir in chicken broth and tomato paste.
Now, transfer this mixture to a blender. Blend this mixture until it’s creamy smooth. Return this mixture to the pot and stir in cashew cream. Simmer for about 15 minutes.
3. Stir In Lobster Tails
Add lobsters to the pot and cook for 2 to 3 minutes until the lobsters are thoroughly heated. Finish with fresh thyme and chopped parsley and serve.
Nutritional Information
| Calories | 163 kcal |
| Carbohydrates | 5 g |
| Protein | 7 g |
| Fat | 13 g |
| Cholesterol | 36 mg |
| Sodium | 483 mg |
| Potassium | 295 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 824 IU |
| Vitamin C | 5 mg |
| Calcium | 57 mg |
| Iron | 1 mg |
How Will Dairy-Free Lobster Bisque Look And Taste Like?
Dairy-free lobster bisque is a perfect Thanksgiving recipe. It’s filled with the goodness of lobsters and veggies like shallots, onions, celery, carrots, and mushrooms.
It has the flavor of garlic and spiciness of cayenne pepper, black pepper, paprika, and hot sauce with a hint of tanginess from tomatoes and wine.
Thyme and parsley add freshness and aroma to it, while fish stock adds depth to the flavors.
Recipe Card
Dairy-Free Lobster Bisque Recipe
Equipment
- Dutch Oven
- Blender
- Bowl
- Spoon
- Spatula
Ingredients
- 1 cup Cashew Cream
- 2 cups Fish Stock
- ¼ cup Dry White Wine
- ¼ cup Hot Sauce
- 1 tablespoon Tomato Paste
- 1 tablespoon Avocado Oil
- ½ pound Cooked Lump Lobster Meat
- ¼ cup Carrot (chopped)
- 1 Shallot (minced)
- ¼ cup Onions (chopped)
- ¼ cup Fresh Portobello Mushrooms (sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Paprika
- ½ teaspoon Sea Salt
- 1 teaspoon Black Pepper
- ¼ cup Celery (chopped)
- 1 teaspoon Thyme
- 2 tablespoons Parsley
Instructions
- Set a large dutch oven over medium heat and add saute in shallots, garlic, and onions. Now, add mushrooms, carrots, and celery to it. Cook for about 8 minutes until the veggies are soft and mushrooms are brown. Deglaze the pan with white wine and cook for a further 2 to 3 minutes.
- Season with salt, pepper, and add thyme, paprika, and hot sauce. Saute the veggies again for about a minute and stir in chicken broth and tomato paste. Now, transfer this mixture to a blender. Blend this mixture until it’s creamy smooth. Return this mixture to the pot and stir in cashew cream. Simmer for about 15 minutes.
- Add lobsters to the pot and cook for 2 to 3 minutes until the lobsters are thoroughly heated. Finish with fresh thyme and chopped parsley and serve.
Nutrition
Frequently Asked Questions (FAQs)
What should I eat with dairy-free lobster bisque?
So there are many options! You could dip my homemade gluten free tortillas in it or just eat it plain.
How long does this dairy-free lobster bisque last for?
I suggest eating this paleo soup within 3 days.
Can you make this soup 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.
Can you reheat this dish?
You can put the desired amount in a pot on the stove and reheat over medium heat.
How to store this sauce?
You can put the desired amount in a pot on the stove and reheat over medium heat.
Conclusion
Check out other recipes too. Don’t forget to share your experience with recipe of dairy-free lobster bisque in the comments below.
