A quick and easy Lobster Bisque recipe for that is rich, creamy and healthy. Keto, low-carb and gluten-free. Substitute coconut cream for a delicious Paleo and Whole 30 friendly version.
This Creamy Rustic Lobster Bisque is a quick and easy recipe that is delicious, rich, and healthy. It’s perfect for any leftover red lobster you might have and is a quick throw-together recipe that requires no blending.
Despite the longer ingredient list, they’re all simple and many should already be in your pantry. All it needs is a bit of chopping and barely 30 minutes of simmering on the stove.
It’s Keto, Low-Carb and Gluten-Free. Substitute coconut cream for a delicious Paleo and Whole 30-friendly Creamy Rustic Lobster Bisque.
🥘 ingredients
- lobster tails
- carrots
- celery stalks
- onion
- tomatoes
- mushrooms
- cloves
- white wine
- heavy cream
- vegetable broth
- tomato paste
- butter
- herbs and spices (paprika, thyme, cayenne pepper, bay leaf)
🔪 instructions
- Sauté the veggies in the butter in a medium sized pot until it starts to soften and brown a little bit for approximately 10 minutes.
- Add all the rest of the ingredients, bring to a boil and then lower the temperature. Allow to simmer for 25-30 minutes until the veggies are soft.
- Remove the bay leaf at the very end and serve immediately.
📋 recipe
Lobster Bisque
A quick and easy Lobster Bisque recipe for that is rich, creamy and healthy. Keto, low-carb and gluten-free. Substitute coconut cream for a delicious Paleo and Whole 30 friendly version.
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Servings: 4 servings
Calories: 363kcal
Ingredients
- 2 lobster tails (cooked and cut into large chunks)
- 2 carrots (peeled and diced into small pieces)
- 2 celery stalks (cut into small pieces)
- 1 onion (cut into small pieces)
- 2 tomatoes (cut into small pieces)
- 4 oz mushrooms (100g, cut into small pieces)
- 2 garlic cloves (minced)
- ½ cup white wine
- 1 cup heavy cream
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp butter
Spices:
- 1 tsp paprika
- ¼ tsp thyme
- ¼ tsp cayenne pepper
- 1 bay leaf
- to taste salt and pepper
Instructions
- Sauté the veggies [carrot, celery, onion, tomato, mushroom] in the butter in a medium sized pot until it starts to soften and brown a little bit (Approximately 10 Minutes).
- Add all the rest of the ingredients, bring to a boil and then lower the temperature. Allow to simmer for 25-30 minutes. [Until the veggies are soft.]
- Remove the bay leaf at the very end and serve immediately.
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Tips and Tricks:
1. We like to leave the Lobster Bisque as is. We love a “chunkier” soup with a bit of bite to it. 2. If preferred, you can also remove the lobster, blend half the soup and mix everything together again. 3. You can also remove the lobster, blend everything smooth and then add the Lobster back in.Nutrition
Calories: 363kcal | Carbohydrates: 15g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 771mg | Potassium: 597mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7362IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 1mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!
Susan says
We made this on Christmas day and used lobster base bullion instead of vegetable stock. We also blended some lobster in with the veggies. Used 2 lobsters total. It was wonderful.
Lisa says
This was my first time making lobster bisque and it was so yummy and easy! Used lobster and crab. Will definitely make again!
Christina says
Can you make this without the white wine?
Roche Woodworth says
Hi Christina! I think is should be fine without the white wine. It adds subtle flavor, but nothing drastic.
Yvonne says
So simple and delicious!
Jerrica says
This looks amazing!!!! The carbs in this dish is that for all 4 servings or for each serving?
Dennis says
Correction, not fish broth, I meant the vegetable broth.
Dennis says
When do you put the lobster in? Do you cook the lobster in the fish broth?
Dayna says
Hello! What is the green garnish in the photo? Parsley? Thanks!
Shay says
Hey Dayna! Yes, it’s just a bit of flat leaf parsley 🙂
Melanie says
Hello! I stumbled upon your recipe and would love to try it as I am a huge fan of lobster bisque. I have never wanted to make it because most recipes call for the extra step of using the immersion blender which I don’t have. I noticed in your recipe this isn’t required but I had a question as to when to add the cream in. If the cream is added and left to boil/simmer, wont it curdle?
Shay says
I added it at the very end and just gave it a minute or so to heat up again! I didn’t let it boil 🙂
Keely says
i made this bisque today, for Christmas. It was wonderful. my grandparents loved it as well.
Thank you for sharing your recipe