Lobster Bisque

Homemade Lobster Bisque is a rich, creamy, and hearty soup that is perfect for any time of the year. This classic Lobster Bisque recipe has so much natural flavor from the fresh lobster meat. Bring the flavor of this fancy restaurant creamy soup to your dinner table!

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Lobster Bisque can be an easy recipe and also so flavorful. With the heavy cream and big chunks of lobster, this hearty soup dish can be served as a main dish or the first course of a premium family dinner, without the hefty price tag!

You may think of Lobster Bisque as a fancy meal reserved only for special occasions, but you can easily make this velvety bisque at home without too much work. Best of all, other than the real lobster, you will be making this with common ingredients you already have in your kitchen.

We use the tail meat from the lobster as its the best bang for your buck as there’s more meat in the tail than other parts. Whether you get whole lobsters for the claw meat or just use the tail, you’ll still get the rich lobster flavor so you can’t go wrong. Once it goes through a high-powered blender you won’t be able to tell the difference anyway!

Why You’ll Love This Recipe

Elegant yet simple: This bisque delivers rich, restaurant-quality flavor without complicated steps.
Deep, savory flavor: Lobster shells create a homemade stock that gives the soup incredible depth.
Velvety texture: Blended vegetables and cream make the bisque smooth, comforting, and luxurious.
Perfect for special occasions: A great choice for holidays, date nights, or impressing guests.
Customizable: Use fresh or frozen lobster tails and adjust the seasoning to suit your taste.

Ingredients to Make Lobster Bisque:

• lobster tails. Fresh or frozen both work well, just thaw fully if using frozen. Boiling the shells is key to creating a flavorful homemade stock.
• onion, celery, carrots, and garlic. These aromatic vegetables form the base of the soup and build deep flavor.
• tomato paste. Adds rich color and savory depth that balances the sweetness of the lobster.
• white wine. A dry white wine enhances the overall flavor and helps deglaze the pan.
• reserved lobster stock. Simmering the shells with aromatics creates an intensely flavorful broth that sets this bisque apart.
• heavy cream. Adds the signature creamy, velvety texture, rich and indulgent without being too heavy.

How to Make Lobster Bisque:

1. Boil lobster tails in salted water for 6-8 minutes, until the shells turn bright red. Remove the tails and let them cool. Reserve the boiling water for stock.
2. Remove the meat from the shells, chop into bite-sized pieces, and set aside. Return the shells to the pot of boiling water and simmer for another 10 minutes. Strain the lobster stock through a fine mesh strainer and reserve 2 cups.
3. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot, cooking until softened. Stir in garlic and tomato paste; cook for 1 minute.
4. Add white wine, reserved lobster stock, bay leaves, and paprika. Simmer for 20 minutes.
5. Use an immersion blender or regular blender to puree the stock until smooth.
6. Add heavy cream to the blended stock. Simmer gently for 10 minutes, stirring occasionally.
7. Stir in the reserved lobster meat and cook until heated through.

Recommended Equipment

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Wood Cutting Board Set

Kitchen Knife Set

Vegetable Chopper

Glass Measuring Cups

Glass Mixing Bowl Set

Wooden Utensil Sets

Recipe Notes & Tips:

• Boil lobster first: Cook the tails just until the meat is opaque, then remove and chop the meat. Return the shells to the pot to make your stock.
• Strain well: Use a fine mesh strainer or cheesecloth to remove all solids from the lobster stock for a smooth bisque.
• Blend carefully: For the silkiest texture, use an immersion blender directly in the pot or transfer in batches to a high-speed blender.
• Add cream last: Stir in the heavy cream after blending and simmer gently to avoid curdling.
• Finish with garnish: A sprinkle of paprika or fresh herbs and a few pieces of lobster meat on top make it feel extra special.
• Substitute the wine if needed: If avoiding alcohol, use a splash of broth with a squeeze of lemon juice in place of the white wine.
• Don’t overcook the lobster meat: Boil just until opaque to keep it tender, overcooked lobster becomes rubbery.

erving Suggestions:

• Walnut Pear Salad
• Roasted Zucchini and Tomatoes
• Cauliflower Gnocchi
• BBQ Chicken Flatbread
• Cucumber Onion Salad

How to Store:

Refrigerator: Store leftover bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to keep the cream from separating.
Freezer: Freeze for up to 2 months in a freezer-safe container. Let it cool completely before freezing. Thaw overnight in the fridge before reheating slowly on the stove.
Reheat gently: Avoid boiling when reheating to preserve the smooth, creamy texture and prevent curdling.

FAQs:

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Lobster Bisque

4.67 from 3 votes

A quick and easy Lobster Bisque recipe for that is rich, creamy and healthy. Keto, low-carb and gluten-free. Substitute coconut cream for a delicious Paleo and Whole 30 friendly version.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: French

Calories: 338

Ingredients Equipment Method Nutrition Notes

Equipment

• Large pot
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Fine mesh strainer
• Immersion blender

Ingredients  

1x2x3x?

• ▢ 2 lobster tails
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion, chopped
• ▢ 2 celery stalks, chopped
• ▢ 2 carrots, peeled and chopped
• ▢ 2 garlic cloves, minced
• ▢ 3 tablespoons tomato paste
• ▢ ¼ cup white wine
• ▢ 2 cups reserved lobster stock
• ▢ 1 bay leaf
• ▢ 1 teaspoon paprika
• ▢ 1 cup heavy cream

Instructions

 

Cook ModePrevent your screen from going dark

1. Boil lobster tails in salted water for 6-8 minutes, until the shells turn bright red. Remove the tails and let them cool. Reserve the boiling water for stock.
2. Remove the meat from the shells, chop into bite-sized pieces, and set aside. Return the shells to the pot of boiling water and simmer for another 10 minutes. Strain the lobster stock through a fine mesh strainer and reserve 2 cups.
3. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot, cooking until softened. Stir in garlic and tomato paste; cook for 1 minute.
4. Add white wine, reserved lobster stock, bay leaf, and paprika. Simmer for 20 minutes.
5. Use an immersion blender or regular blender to puree the stock until smooth.
6. Add heavy cream to the blended stock. Simmer gently for 10 minutes, stirring occasionally.
7. Stir in the reserved lobster meat and cook until heated through.

Nutrition

Calories: 338kcalCarbohydrates: 11gProtein: 8gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 107mgSodium: 270mgPotassium: 413mgFiber: 2gSugar: 6gVitamin A: 6412IUVitamin C: 7mgCalcium: 93mgIron: 1mg

Notes

• • Boil lobster first: Cook the tails just until the meat is opaque, then remove and chop the meat. Return the shells to the pot to make your stock.
  • Strain well: Use a fine mesh strainer or cheesecloth to remove all solids from the lobster stock for a smooth bisque.
  • Blend carefully: For the silkiest texture, use an immersion blender directly in the pot or transfer in batches to a high-speed blender.
  • Add cream last: Stir in the heavy cream after blending and simmer gently to avoid curdling.
  • Finish with garnish: A sprinkle of paprika or fresh herbs and a few pieces of lobster meat on top make it feel extra special.
  • Substitute the wine if needed: If avoiding alcohol, use a splash of broth with a squeeze of lemon juice in place of the white wine.
  • Don’t overcook the lobster meat: Boil just until opaque to keep it tender, overcooked lobster becomes rubbery.

DID YOU MAKE THIS RECIPE?

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More Soup Recipes:

• Chicken Taco Soup
• French Onion Soup
• Beef Vegetable Soup

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