Lobster Bisque Soup

Lobster bisque is a rich and creamy French soup made with tender lobster meat, a flavorful broth, and a touch of cream for an ultra-luxurious texture. This restaurant-quality dish is surprisingly easy to make at home, making it perfect for special occasions or when you want to treat yourself to something indulgent.

Why You’ll Love This Recipe

• Restaurant-Quality at Home – Enjoy a gourmet dish without the hefty price tag.
• Rich and Flavorful – The lobster shells infuse the broth with deep seafood flavor.
• Creamy and Velvety – A smooth, luscious texture makes each bite irresistible.
• Perfect for Special Occasions – Ideal for holidays, date nights, or dinner parties.
• Customizable – Adjust the seasoning, richness, or seafood additions to your preference.

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 lobsters)
• Butter
• Onion, chopped
• Carrots, chopped
• Celery, chopped
• Garlic, minced
• Tomato paste
• White wine
• Water or seafood broth
• Bay leaves
• Thyme
• Salt and black pepper

For the Bisque:

• Butter
• All-purpose flour (for thickening)
• Heavy cream
• Paprika
• Cayenne pepper (optional for heat)
• Lemon juice
• Cooked lobster meat, chopped
• Fresh parsley (for garnish)

Directions

Make the Lobster Stock:

1. Sauté the Aromatics – In a large pot, melt butter over medium heat. Add chopped onion, carrots, celery, and garlic. Cook until softened.
2. Add the Lobster Shells – Stir in the lobster shells and tomato paste, cooking for a few minutes to develop flavor.
3. Deglaze with Wine – Pour in white wine and let it simmer for a minute.
4. Simmer the Stock – Add water or seafood broth, bay leaves, thyme, salt, and black pepper. Simmer for 30-40 minutes.
5. Strain the Stock – Use a fine mesh strainer to remove solids, leaving a rich, flavorful broth.

Make the Bisque:

6. Make a Roux – In a clean pot, melt butter and whisk in flour. Cook for a couple of minutes until golden.
7. Add the Lobster Stock – Slowly whisk in the strained lobster stock, stirring until smooth.
8. Blend for Smoothness – Use an immersion blender to puree the soup for a velvety texture.
9. Add Cream and Seasoning – Stir in heavy cream, paprika, cayenne pepper (if using), and lemon juice. Let simmer for a few minutes.
10. Add Lobster Meat – Stir in the chopped cooked lobster meat, cooking just until heated through.
11. Serve and Garnish – Ladle into bowls and garnish with fresh parsley and extra lobster pieces.

Servings and Timing

• Servings: 4-6 bowls
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

Variations

• Thicker Bisque – Add extra flour or blend in a cooked potato for more body.
• Spicy Version – Increase cayenne pepper or add a dash of hot sauce.
• Lighter Option – Use half-and-half instead of heavy cream for a less rich version.
• Seafood Mix – Add shrimp, crab, or scallops for extra seafood goodness.
• Wine-Free Alternative – Use additional seafood broth instead of white wine.

Storage/Reheating

• Refrigeration – Store in an airtight container in the fridge for up to 3 days.
• Freezing – Freeze for up to 2 months, but avoid freezing with the cream added. Add cream after reheating.
• Reheating – Warm gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent curdling.

FAQs

1. Can I use frozen lobster meat?

Yes! Thaw it completely before adding it to the bisque.

2. What’s the best way to cook the lobster?

Boiling or steaming lobster works best. Save the shells for the stock.

3. Do I need to blend the bisque?

Blending creates a smoother texture, but you can leave it slightly chunky if preferred.

4. Can I use store-bought seafood broth?

Yes! It saves time and still delivers great flavor.

5. What’s the best wine to use?

A dry white wine like Sauvignon Blanc or Chardonnay works well.

6. How do I thicken the bisque without flour?

Blend in a cooked potato or use cornstarch slurry.

7. Can I make this dairy-free?

Use coconut milk instead of cream and olive oil instead of butter.

8. Can I prepare the bisque in advance?

Yes! Prepare the bisque without the lobster meat and cream, then add them just before serving.

9. What can I serve with lobster bisque?

Crusty bread, garlic butter toast, or a light salad pair well.

10. How do I prevent the bisque from curdling?

Use low heat when adding the cream and avoid boiling.

Conclusion

Lobster bisque is a luxurious and flavorful soup that’s easier to make than you might think. With its creamy texture, deep seafood flavor, and elegant presentation, it’s a perfect dish for impressing guests or treating yourself to a special meal. Try this recipe and enjoy a homemade gourmet experience!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: French

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Description

This Lobster Bisque Soup is a rich, creamy, and luxurious seafood delight. Made with fresh lobster, butter, cream, and aromatic herbs, this classic French dish is perfect for a gourmet dinner at home. Pair it with crusty bread for the ultimate indulgence!

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Ingredients

Units USM Scale 1x2x3x

For the Lobster Stock:

• 2 lobster tails (shells reserved)
• 4 cups seafood or chicken broth
• 1 cup water
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 bay leaf
• 1/2 tsp salt

For the Bisque:

• 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 tsp paprika
• 1/4 cup dry white wine (optional)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• Salt & black pepper, to taste
• 1 tbsp lemon juice
• Fresh chopped parsley for garnish

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Instructions

1. Prepare the Lobster Stock:
   • In a pot, bring seafood broth, water, onion, garlic, celery, carrot, bay leaf, and salt to a boil.
   • Add lobster shells and simmer for 20 minutes. Strain and set aside.
2. Cook the Lobster Meat:
   • In a pan, melt 1 tbsp butter and sauté lobster meat until opaque (about 3–4 minutes). Remove and chop into bite-sized pieces.
3. Make the Bisque Base:
   • In a large pot, melt the remaining butter and sauté onion and garlic until soft.
   • Stir in tomato paste and paprika, cooking for 1 minute.
   • Pour in white wine and let it reduce for 2 minutes.
4. Simmer & Blend:
   • Add the lobster stock, heavy cream, and milk. Bring to a simmer.
   • Use an immersion blender to blend until smooth (or blend in batches).
   • Stir in cornstarch slurry and simmer until thickened.
5. Finish & Serve:
   • Add the cooked lobster meat, lemon juice, salt, and pepper to taste.
   • Garnish with parsley and serve hot with toasted bread.

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Notes

• For extra depth, add a splash of cognac or brandy before blending.
• If you prefer a chunkier texture, skip blending and leave the veggies whole.
• Store leftovers in an airtight container in the fridge for up to 3 days.