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Dairy-Free Lobster Bisque En Croute (with Puff Pastry)

Prep Time:

1.5 hours

Bake Time:

15 minutes

Total Time:

2 hours


6-8 servings




For the stock base:

  • 6 lobster tails (3 oz each)

  • 16 ounces clam juice

  • 4 cups water

  • 1 teaspoon salt

  • ¼ teaspoon dried rosemary

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried basil

  • 2 bay leaves

For the bisque:

  • 4 tablespoons olive oil

  • 1 cup shallots, chopped

  • 1 cup carrots, chopped

  • 1 cup celery, chopped

  • 6 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 3 tablespoons cornstarch

  • 1 cup dry sherry

  • Lobster stock (use all)

  • 1 cup coconut cream

  • Salt & pepper, to taste

For the pastry top:

  • Pepperidge Farm frozen puff pastry sheets, thawed

  • 1 large egg

  • 1 teaspoon water

  • Dried rosemary & thyme, for sprinkling

Tools Needed

Stock Pot

Mesh Strainer

Immersion Blender

Oven-Safe Remekins

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Bake with Me


  1. Make stock base: In a large stock pot, add clam juice, water, salt, and all herbs. Bring to a rapid boil, then reduce and simmer for 15 minutes, uncovered. 

  2. Increase heat to medium and add lobster. Cook for 5-10 minutes until the shells are bright red. Remove meat from shells and set aside. Return shells to the pot. Simmer for another 10 minutes.

  3. Make bisque: In a large pot over medium-high heat, heat olive oil then add shallots, carrots, and celery. Cook until soft, stirring occasionally. Add garlic and cook until fragrant, about 1 minute.

  4. Stir-in tomato paste, coating all the vegetables, then add the cornstarch. Stir again.

  5. Pour sherry into the pot, scraping the bottom while stirring, and reduce heat to low until thickened.

  6. Pour all of the stock base into the bisque, making sure to pass it through a fine mesh strainer while pouring it in. Cover and simmer for 30 minutes.

  7. Use an immersion blender to blend the bisque into a smooth puree. Pour bisque back through the fine mesh strainer, pressing down on the pureed vegetables to release any remaining liquid.

  8. Add the coconut cream and mix well. Roughly chop the lobster meat and add to the bisque. Season with salt and pepper. *

  9. Evenly divide the bisque into 6-8 oven-safe bowls or ramekins - do not fill all the way. Preheat oven to 400℉.

  10. Make pastry top: Roll the puff pastry out onto a cutting board. Use a sharp knife or pizza cutter to cut the pastry into squares just large enough to cover the mouth of the bowl. 

  11. In a small bowl, combine the egg and water. Use a basting brush to lightly brush the egg wash along each edge of the pastry. Place the pastry over top of the bowl, with the brushed edge side down, to act as “glue” and gently press down along the rim of the bowl. 

  12. Brush the entire top of the pastry lightly with the egg wash then sprinkle with rosemary and thyme.

  13. Put each of the bowls onto a baking tray lined with aluminum foil. Bake in the oven for about 15-17 minutes, or until the pastry is golden brown and puffed up.

  14. Remove from the oven and allow to cool for a few minutes before serving. Enjoy!

*For thicker soup: mix ¼ cup all-purpose flour and ¾ cup of water in a small bowl until flour is dissolved and no clumps remain. Slowly pour flour mixture into bisque, mixing constantly, until fully combined. Simmer until thickened.

Recipe Tags

French, Dinner, Appetizer, Soup, Seafood

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