Lobster bisque is hands down the most popular seafood soup out there, but why are we not making it at home more often? It is a creamy, delicious, and fairly easy soup to make that is way better than any that you can get in a restaurant! It’s rich, silky, and full of deep lobster flavor, built the right way from the shells with simple aromatics and a slow simmer. Finished with cream and just enough brightness to keep it balanced, it’s cozy, luxurious, and not overly complicated. This is the kind of soup I make when I want something special that still feels approachable and comforting.

• Lobster – Use a whole lobster or lobster tail here.
• Shellfish Stock – Homemade is best! But you can use store ought when in a pinch.
• Butter – This is used to cook the mirepoix, you can also use oil here instead.
• Gluten Free Flour – I use a 1-1 gluten free flour like Bob’s Redmill. You can also use all purpose flour here.
• Tomato Paste – Omit if you cannot use tomatoes.
• Fennel, Onion, Carrot, Celery + Leeks – These vegetables are the base of this soup. Omit if you dislike one.
• White Wine – This is used to cut through the richness of this dish. Omit if you cannot consume alcohol.
• Heavy Cream – This is used to make the dish even creamier. Omit if you cannot do dairy, or use coconut milk.