Gluten Free Lobster Bisque from Scratch

Gluten Free Lobster Bisque is a luxurious and flavorful seafood soup, perfect for special occasions or when you’re in the mood for an indulgent meal at home. This recipe by Lobster Anywhere delivers the rich, velvety texture of traditional lobster bisque while using only gluten-free ingredients, making it an ideal option for those with dietary restrictions. Instead of flour, we use rice as a natural thickening agent, creating a creamy and smooth texture that perfectly complements the rich lobster flavor. By focusing on fresh, wholesome ingredients, this homemade lobster bisque maintains the elegance of a classic New England lobster soup while being accessible to those avoiding gluten. Whether you’re hosting a dinner or treating yourself, this gluten-free seafood recipe will impress with its depth of flavor and refined presentation.

Ingredients for Gluten-Free Lobster Bisque

To make a rich and flavorful Gluten-Free Lobster Bisque, you’ll need the following key ingredients:

• 5 cups fish or chicken stock: For a more robust seafood flavor, use fish stock. If you prefer a milder taste, chicken stock is a great alternative.
• 2/3 cup uncooked rice: Used as a natural gluten-free thickener in place of traditional flour.
• 1/2 cup butter: Adds richness to the bisque. For a dairy-free version, substitute with olive oil or a plant-based butter.
• 3 celery stalks, cut into fine strips: Provides a fresh, earthy flavor.
• 2 carrots, cut into fine strips: Adds a touch of sweetness.
• 1 leek, trimmed and sliced fine: Enhances the bisque’s depth of flavor.
• 1 onion, sliced into thin rings: Creates a savory base for the soup.
• 2 to 2 1/2 pounds live lobster (1 large or 2 small): Fresh lobster is key for the best flavor, but you can also use pre-cooked lobster meat for convenience.
• 1 cup white wine: Adds acidity and complexity. If avoiding alcohol, substitute with extra stock and a splash of lemon juice.
• 3 tablespoons brandy: Brings warmth and depth to the dish. For an alcohol-free option, omit this or replace with apple cider vinegar for a tangy kick.
• 1 1/2 cups heavy cream: For creaminess. Use coconut cream for a dairy-free version.
• Salt, pepper, cayenne pepper: For seasoning and a bit of spice.
• 3 tablespoons minced parsley: A fresh garnish to brighten the dish.

Substitutions: You can use fish stock for a stronger seafood flavor, or opt for chicken stock if you prefer something lighter. For alcohol-free alternatives, simply replace the brandy and white wine with additional stock and a squeeze of lemon or vinegar to maintain balance in the flavor profile.

Required Equipment for Making Lobster Bisque

To create a perfect Gluten-Free Lobster Bisque, you’ll need the following essential kitchen tools:

• Large kettle: This is essential for boiling the lobster and preparing the bisque in one pot.
• Mallet: Used for gently pounding the lobster shells to extract the flavorful juices. If you don’t have a mallet, you can use the back of a large spoon or a rolling pin as an alternative.
• Slotted spoon: Ideal for removing the lobster meat and vegetables from the bisque while keeping the liquid intact.
• Fine strainer: A must-have for straining the bisque to achieve that smooth, velvety texture. If you don’t have a fine strainer, cheesecloth works as a great substitute.
• Medium soup cups: For serving the bisque in individual portions.
• Whisk: To blend the ingredients smoothly, especially when incorporating cream into the bisque.

These tools will help you create a silky, luxurious bisque that’s full of flavor.

How to Make Gluten-Free Lobster Bisque from Scratch

Follow these detailed steps to create a rich and creamy Gluten-Free Lobster Bisque from scratch, perfect for any special occasion or indulgent dinner:

1. Boil the stock and rice:
   Begin by boiling 5 cups of fish or chicken stock with 2/3 cup of uncooked rice in a large kettle. Simmer for 45 minutes to create a thick base, stirring occasionally to prevent the rice from sticking. The rice acts as a natural thickener, giving the bisque its signature creamy texture without the need for gluten-containing flour.
2. Cook the vegetables and lobster:
   In a separate large kettle, heat 1/4 cup of butter over medium heat. Add the celery, carrots, leeks, and onion (all finely sliced) and sauté for 3-4 minutes until softened but not browned.
   Split the lobsters lengthwise, remove the sac and intestinal vein, and arrange the lobster halves cut side down over the vegetables. Cover the kettle and simmer for 4 minutes, turning occasionally, until the lobster shells turn bright red.
3. Deglaze with white wine and brandy:
   Add 1 cup of white wine and 3 tablespoons of brandy to the kettle, covering the lobsters. Simmer for another 7 minutes, allowing the alcohol to cook off while infusing the lobster and vegetables with rich flavors.
4. Remove lobster meat and pound the shells:
   Once the lobsters are cooked, remove the meat from the shells and set it aside. Using a mallet or the back of a spoon, pound the lobster shells to release all the juices and flavor. Return the lobster shells to the pot with the simmering stock and rice mixture.
5. Simmer and reduce:
   Simmer the mixture uncovered for another 20-30 minutes, stirring frequently until the liquid is reduced to about 4 cups. This reduction intensifies the flavor and thickens the bisque further.
6. Strain and finish the bisque:
   Strain the lobster stock through a fine strainer or cheesecloth to remove the shells and any solids, leaving you with a smooth, rich liquid. Return the strained liquid to medium heat and whisk in the remaining 1/4 cup of butter and 1 1/2 cups of heavy cream to make the bisque silky and creamy. Continue whisking until the ingredients are fully incorporated.
7. Add the lobster meat and season:
   Dice the reserved lobster meat and add it back into the bisque. Season the bisque to taste with salt, pepper, and a pinch of cayenne for a hint of spice. Gently heat until the lobster is warmed through, being careful not to boil the bisque at this stage to avoid overcooking the cream.
8. Serve and garnish:
   Ladle the bisque into warmed soup cups and garnish with freshly minced parsley for a vibrant finish. Serve immediately for the best flavor.

Tips:

• For the perfect balance, taste and adjust seasoning as needed. If the bisque is too thick, add a little more stock; if too thin, simmer longer to reduce.
• Use fresh, live lobsters for the most flavorful bisque.

Serving and Pairing Ideas for Gluten-Free Lobster Bisque

For an elevated dining experience, serve Gluten-Free Lobster Bisque with a side of warm, gluten-free baguette or crusty bread to soak up the rich, creamy bisque. The soft bread complements the luxurious texture of the bisque perfectly. If you’re looking for a lighter option, a fresh green salad with a lemon vinaigrette adds a refreshing contrast, while roasted vegetables like asparagus or zucchini provide a heartier side.

For beverage pairings, a crisp white wine such as Sauvignon Blanc or Chardonnay balances the rich seafood flavors of the bisque. For a celebratory touch, pair the bisque with a glass of champagne, which brings a touch of elegance to this luxurious dish.

Storing and Reheating Gluten-Free Lobster Bisque

To store leftover Gluten-Free Lobster Bisque, allow it to cool completely before transferring it to an airtight container. The bisque can be refrigerated for up to 2 days. For best results, store the lobster meat separately to prevent it from becoming overcooked during reheating.

When reheating the bisque, gently warm it on the stovetop over low heat, stirring frequently to maintain its rich, creamy consistency. Avoid boiling, as this can cause the cream to separate. Add the lobster meat just before serving, allowing it to warm through without overcooking. If the bisque thickens too much during storage, simply add a splash of stock or cream while reheating to adjust the texture.

Frequently Asked Questions (FAQs):

Gluten Free Lobster Bisque from Scratch

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To make gluten free lobster bisque from scratch this good it takes a little work. This bisque recipe does not take any shortcuts. The reason it’s gluten free is there is no wheat flour called for in this recipe!

The name “bisque” came later than the soup, which was originally just called plain thick lobster soup.

• Total Time: 40
• Yield: 8 1x

Ingredients

Scale 1x2x3x

• 5 cups fish stock or chicken stock
• 2/3 cup uncooked rice
• 1/2 cup butter
• 3 celery stalks, scraped and cut into fine strips
• 2 carrots, scraped and cut into fine strips
• 1 leek, trimmed and sliced fine
• 1 onion, sliced thin and divided into rings
• 2 to 2 1/2 pounds live lobster, 1 large or two small
• 1 cup white wine
• 3 tablespoons brandy
• 1 1/2 cups heavy cream
• Salt, pepper, and cayenne
• 3 tablespoons minced parsley

Instructions

1. Boil stock with rice for 45 minutes.
2. Heat half of the butter in a large kettle, add the vegetables, and stir over medium heat for 3 to 4 minutes.
3. Split lobsters, take out sac and intestinal vein, and arrange lobster halves cut side down on the vegetables.
4. Cover and simmer for 4 minutes. Turn lobster halves and stir with the the vegetables until shells are bright red.
5. Add wine and brandy, cover, and simmer for 7 minutes. Take out lobster, remove meat from shells, and set aside.
6. Pound the shells with a mallet and return them to the kettle with the stock and rice.
7. Simmer uncovered, stirring frequently, until liquid is reduced to 4 cups.
8. Strain off the liquid, set it over medium heat, and whip in the cream and remaining 1/4 cup butter.
9. Dice lobster meat and add it to the bisque.
10. Add seasoning to taste and cook until lobster  is heated through. Sprinkle with parsley and serve in warmed soup cups.

Notes

Note: At the season of the year when lobster shells are very soft, or if chicken lobsters are used, the shells can be crushed to a paste and pureed a blender to add color and flavor to the bisque.

• Author: paulinjeti
• Prep Time: 20
• Cook Time: 20
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 1000
• Fat: 10

• Related: What to Serve With Lobster Bisque

Love lobster bisque? The next best thing to making lobster bisque from scratch is to have fresh lobster bisque shipped to you or someone special.

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