Gluten-Free Lobster Bisque with Cornstarch

Ingredients

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

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.