Gluten-Free Lobster Bisque

Cooked lobster meat and heavy cream or coconut milk are stirred into a stock labeled gluten-free, simmered with onion, carrot, celery, garlic, tomato paste and thyme, thickened with cornstarch. A pinch of cayenne is optional in this velvety bisque.

Prep: 20 min Cook: 30 min Total: 50 min Serves: 4

At a glance: This easy soups and stews recipe yields 4 servings in about 50 minutes (20 min prep, 30 min cook). It uses 11 ingredients — including cooked lobster meat, gluten-free chicken or vegetable stock, diced mirepoix — and walks through 5 steps. Updated October 25, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Lobster Bisque: When preparing this soups and stews recipe, bisque is often thickened with flour, so keep to the cornstarch slurry, and use stock and tomato paste labeled gluten-free. Rinse the immersion blender before use.

Gluten-Free Notes for Gluten-Free Lobster Bisque: This recipe is naturally gluten-free, utilizing cornstarch as a thickener instead of traditional flours. Always ensure your stock and any other packaged ingredients are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced mirepoix (onion, carrots, and celery) and sauté until softened and the onions are translucent, about 5-7 minutes. Stir in the minced garlic, tomato paste and dried thyme, cooking for another minute until fragrant.
2 Pour in the gluten-free stock and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes, until the vegetables are very soft. Purée until completely smooth with an immersion blender, or carefully in a blender in batches with the lid vented.
3 In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering stock mixture. Continue to simmer, stirring occasionally, until the bisque has thickened to your desired consistency, approximately 3-5 minutes.
4 Stir in the chopped cooked lobster meat, heavy cream (or coconut milk), and cayenne pepper (if using). Heat gently for 2-3 minutes, until steaming hot, being careful not to boil after adding the cream. Season generously with salt and freshly ground black pepper to taste.
5 Ladle the hot gluten-free lobster bisque into bowls. Garnish with a sprig of fresh parsley or a drizzle of extra cream, if desired, and serve immediately.

Nutrition (per serving)

280

Calories

12g

Protein

32g

Carbs

16g

Fat

Fiber

600mg

Sodium

Tips & Notes

For a richer bisque, simmer the lobster shells in the stock for 20 minutes and strain before using it.
Heat gently after adding the lobster, as step 4 says. Boiling makes it tough.
A splash of dry sherry stirred in at the end is a classic bisque flavor.

Common questions

How long does Gluten-Free Lobster Bisque take?

Gluten-Free Lobster Bisque takes about 50 minutes: 20 minutes to prep and 30 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Lobster Bisque with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Lobster Bisque?

Check cooked lobster meat, chopped, gluten-free chicken or vegetable stock, diced mirepoix before they go into Gluten-Free Lobster Bisque. Bisque is often thickened with flour, so keep to the cornstarch slurry, and use stock and tomato paste labeled gluten-free. Rinse the immersion blender before use.

Which gluten-free swaps does Gluten-Free Lobster Bisque use?

Gluten-Free Lobster Bisque relies on cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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