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!

Lobster Bisque


  • 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


  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!

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

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  1. simply delicious! I substituted the broth with my homemade frozen seafood stock, Costco had a sale on langoustine tails so I used that instead of lobster. For my 2nd batch, I ran out of leeks so I supplemented the last remaining leek with 2 yellow sweet onions. Still turned out yummy. Also, to make the soup velvety, I strained it through a chinois, it's worth the effort! Loved how this soup turned out without using any type of cream! Other paelo recipes calls for either coconut milk or almond milk to substitute for the cream ingredient, for this recipe, there's no need! This turned out so well that I'm looking forward to trying out other cavegirl's recipes.

  2. Looks very delicious, I can't wait to prepare this at home for my family. I'm quite sure this will turnout well and I'm very excited to get more simple delicious recipes from you.

  3. Pingback: Super Soups! 20 Paleo Soups, Stews, & More... | Cavegirl Cuisine

  4. This lobster bisque is extr ordinary! We live in Gloucester, MA so fresh lobsters are plentiful and cheap. The big question is who needs cream? This is better than any cream bisque I have had. We used claw meat and tail meat after cooking our own lobsters for a short five minutes. BTW, I kill the lobsters by a quick knife through the top of the shell into the brain before I steam them.

  5. Pingback: 10 Must Try Paleo Soup Recipes - Xperiments in Living

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