Lobster bisque is a rich and creamy seafood soup, full of deep, buttery lobster flavor with a smooth, velvety texture. This classic French-inspired dish is perfect for a special occasion or an elegant dinner at home. Made with lobster shells for maximum flavor, this bisque is both luxurious and surprisingly easy to make.
Why You’ll Love This Recipe
- Rich and flavorful – Uses lobster shells for an authentic seafood taste
- Creamy and smooth – Perfectly blended for a luxurious texture
- Elegant but easy – Great for a date night or holiday meal
- Customizable – Can be made with fresh or frozen lobster
- Pairs well with crusty bread or a light salad
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lobster Stock:
- Lobster shells (from cooked lobster)
- Butter
- Onion (chopped)
- Carrot (chopped)
- Celery (chopped)
- Garlic (minced)
- Tomato paste
- White wine
- Water or seafood stock
- Bay leaf
- Thyme (fresh or dried)
- Paprika
- Salt and black pepper
For the Bisque:
- Butter
- All-purpose flour (for thickening)
- Heavy cream
- Cooked lobster meat (chopped)
- Cognac or brandy (optional, for extra depth)
- Lemon juice
- Fresh parsley or chives (for garnish)
Directions
Step 1: Make the Lobster Stock
- Sauté the shells: In a large pot, melt butter over medium heat. Add lobster shells and cook for 3-4 minutes until fragrant.
- Add vegetables: Stir in onion, carrot, celery, and garlic. Cook for another 5 minutes until softened.
- Add tomato paste & wine: Stir in tomato paste and cook for 2 minutes. Pour in white wine to deglaze the pan.
- Simmer the stock: Add water or seafood stock, bay leaf, thyme, paprika, salt, and pepper. Simmer for 30-40 minutes.
- Strain the stock: Remove the shells and strain the broth through a fine mesh sieve. Set aside.
Step 2: Make the Bisque
- Make the roux: In a clean pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to create a smooth paste.
- Add stock: Slowly whisk in the strained lobster stock, stirring constantly to avoid lumps.
- Blend for smoothness: Use an immersion blender (or blend in batches) until smooth.
- Finish with cream & lobster meat: Stir in heavy cream, chopped lobster meat, and cognac (if using). Simmer for 5 minutes.
- Season & serve: Add lemon juice for brightness, adjust salt and pepper, and serve hot. Garnish with fresh parsley or chives.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper for heat.
- Dairy-Free Option: Use coconut cream instead of heavy cream.
- Thicker Bisque: Add extra flour or reduce the broth slightly.
- Seafood Mix: Add shrimp or crab meat for extra seafood flavor.
- Gluten-Free: Use cornstarch instead of flour for thickening.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on low heat, stirring occasionally. Avoid boiling to prevent curdling.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen lobster?
Yes! Just thaw it before cooking and use the shells for stock.
What if I don’t have lobster shells?
You can use seafood stock instead, but the shells add deep flavor.
Can I make this ahead of time?
Yes! The flavors develop even more if made a day ahead.
Is bisque supposed to be thick?
Yes, but it should still be smooth and velvety, not too thick like a chowder.
Can I use milk instead of heavy cream?
You can, but it won’t be as rich. Half-and-half is a better substitute.
What’s the best wine for lobster bisque?
A dry white wine like Sauvignon Blanc or Chardonnay works best.
Why is my bisque grainy?
Overcooking the cream or not straining the stock properly can cause this. Blend well for a smooth texture.
Can I use a different seafood?
Yes! Shrimp, crab, or even a mix of seafood works great.
Do I have to blend the soup?
Yes, blending gives it the classic smooth bisque texture.
What should I serve with lobster bisque?
Crusty bread, garlic butter shrimp, or a simple salad make great side options.
Conclusion
This Lobster Bisque is a creamy, elegant soup that’s surprisingly easy to make at home. With rich lobster flavor and a velvety texture, it’s perfect for a cozy dinner or a special occasion. Serve it with crusty bread and enjoy a restaurant-quality dish in your own kitchen! Try it today!
Print
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Course
- Method: Simmering
- Cuisine: French, Seafood
Description
This Lobster Bisque Soup is a rich, creamy, and flavorful seafood classic. Made with tender lobster meat, a silky-smooth broth, and a touch of sherry, this elegant dish is perfect for special occasions or whenever you crave a luxurious seafood treat. Serve it with crusty bread for a restaurant-quality meal at home!
Ingredients
For the Lobster Stock:
- 2 lobster tails (or 1 lb cooked lobster meat)
- 2 tbsp butter
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups seafood or chicken broth
- 1/2 cup dry white wine (or extra broth)
- 1 bay leaf
- 1/2 tsp smoked paprika
For the Bisque:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup sherry (optional, for extra depth)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare the Lobster Stock:
- Cook the Lobster – In a large pot, bring 4 cups of water to a boil. Add lobster tails and cook for 5-6 minutes, until the shells turn bright red. Remove lobster, let cool, then chop the meat into bite-sized pieces. Set aside.
- Sauté the Aromatics – In the same pot, melt butter over medium heat. Add onion, carrot, celery, and garlic, and cook until soft, about 5 minutes.
- Build the Stock – Stir in tomato paste, white wine, bay leaf, and smoked paprika. Pour in the seafood or chicken broth, then let simmer for 20 minutes.
- Strain the Stock – Remove bay leaf, then strain the stock through a fine sieve, discarding the solids. Set the broth aside.
Make the Bisque:
- Create the Roux – In the same pot, melt butter and whisk in flour. Cook for 1-2 minutes to form a light golden roux.
- Add Liquids – Slowly whisk in the strained lobster stock, heavy cream, milk, and sherry. Stir continuously until the bisque thickens.
- Season & Blend – Add salt, black pepper, and cayenne pepper. For an ultra-smooth texture, use an immersion blender to puree the soup (optional).
- Add the Lobster – Stir in the chopped lobster meat and let it warm through for 2-3 minutes.
Serve & Enjoy:
- Garnish & Serve – Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.
Notes
- If you don’t have lobster tails, substitute with shrimp or crab.
- For a deeper seafood flavor, add a splash of fish sauce to the broth.
- Leftovers can be refrigerated for up to 3 days, but avoid freezing as the dairy may separate.
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