When it comes to healthy shellfish choices, lobster tops the list. Known for its rich taste and dense meat, this delicacy is typically reserved for special celebrations and occasions. Creating the perfect combination of flavors to produce a rich and creamy bisque is fairly simple with the right ingredients.
For those eating mainly within Paleo lifestyle guidelines, Lobster Bisque is often forgotten due to most recipes containing high amounts of dairy and added salt. Yet, lobster, a crustacean from the bottom of the sea, is loaded with immune-boosting zinc, copper, and Vitamin B-12, making it a nutrient dense—not just tasty—meal choice [1]. This dish ditches the salt and dairy to produce the perfect Paleo dish you can be proud to serve at your next holiday dinner or special celebration.
TIPS:
- When using an immersion blender, be mindful that the hot liquid doesn’t splash out of the pot (to avoid getting burned).
- For a thicker consistency, add more of the arrowroot and water mixture.
- Cayenne is optional and adds a nice kick to the bisque.
Dietary Restriction: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
References:
- (2019, April 1). Food Data Central [Review of Food Data Central]. U.S. Department of Agriculture. https://fdc.nal.usda.gov/food-details/174208/nutrients
Lobster Bisque
- Recipe by: Lorrie Cordain
- Serves: 3
- Meal: Appetizer
- Serves: 3
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes
Ingredients
4 cups water
2 fresh lobsters, 1-2 lbs. each
3 tbsp extra virgin olive oil
1/2 medium onion, finely chopped
2 medium sized carrots
2 stalks celery
2 garlic cloves, minced
2 tbsp unsalted, additive-free seafood spice blend
1/4 tsp cayenne (optional) (AIP – omit)
4 tbsp tomato paste (AIP – omit)
3 cups unsalted vegetable broth
1 cups dry white wine or sherry
2 tbsp arrowroot powder
2 cups unsweetened coconut cream
Fresh parsley and/or thyme for garnish
Directions
Rinse your lobsters with warm water.
Fill a medium-sized pot with 4 cups water and bring to a boil. Place the lobsters in the boiling water and cook until the lobster shells turn bright red. (about 8-10 minutes)
Remove the lobsters from the water and set aside to cool. Remove the meat from the shells and put the shells back into the hot water to form a stock. Reduce heat and simmer for 30 minutes. Chop the lobster meat into bite sized pieces and set aside.
Pour the olive oil into the bottom of a large pot and add the onion, carrots, celery, garlic, and seafood spice. Sprinkle with cayenne if desired. Sauté on medium heat for about 10 minutes or until veggies are softened. Add tomato paste and stir to evenly distribute throughout the veggie mix.
Drain the lobster stock through a colander to separate the shells. Add 1 cup of the stock and the vegetable broth to the veggie pot. Turn heat to medium low and pour in white wine or sherry. Cook for 5-10 minutes.
Mix the arrowroot powder in ¼ cup warm water until it forms a white liquid. Add to the soup pot and stir until thoroughly mixed. Turn heat to low, add coconut cream, and stir well.
Use an immersion blender to thoroughly blend the soup into a creamy bisque. Stir in the lobster meat and simmer on low for 5 minutes. Pour into bowls and garnish with fresh parsley.
