Gluten-Free Lobster Bisque with Cornstarch

Ingredients

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• 1.5 lbs cooked lobster meat, chopped
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 cup dry white wine (optional, ensure GF)
• 4 cups GF seafood or chicken stock Shop
• 1 cup full-fat coconut milk (from a can) Shop
• 2 tbsp GF tomato paste Shop
• 1 tbsp cornstarch Shop
• 2 tbsp cold water
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 1 tbsp fresh chives, chopped (for garnish)

Instructions

1. 1 Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the finely chopped onion, diced carrots, and diced celery to the pot. Sauté these vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent, releasing their sweet aroma.
2. 2 Stir in the minced garlic and GF tomato paste, cooking for an additional 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly. If using, pour in the dry white wine and let it simmer for about 3-5 minutes, scraping up any browned bits from the bottom of the pot, until the alcohol has mostly evaporated.
3. 3 Pour in the GF seafood or chicken stock and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 15 minutes to allow the flavors to meld together. The vegetables should be tender.
4. 4 In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Slowly pour this slurry into the simmering soup while whisking constantly. Continue to cook and stir for about 2-3 minutes, until the bisque has thickened to your desired consistency, becoming velvety and smooth.
5. 5 Stir in the full-fat coconut milk and the chopped cooked lobster meat. Heat gently for another 5 minutes, ensuring the bisque does not boil, until the lobster is warmed through and the soup is creamy and rich. Season with salt and black pepper to taste, adjusting as needed for perfect flavor. Serve hot, garnished with fresh chives.

Nutrition (per serving)

Tips & Notes

• Keep the bisque below a boil after the lobster goes in, as step 5 says. Cooked lobster meat turns rubbery if it boils again.
• For a silkier bisque, purée the vegetable and stock base with an immersion blender before you add the coconut milk and lobster.
• Choose stock and tomato paste labeled gluten-free. If you use wine, a plain dry white wine made from grapes is naturally gluten-free; avoid flavored cooking wines.

Common questions