Lobster Bisque delivers a creamy, silky-smooth, and well-seasoned soup with lobster and cream. Perfect for your sweetheart on Valentine’s Day, or any day of the year for that matter. Enjoy an indulgent five-star meal at home for a cozy, romantic dinner date.
I love lobster everything: grilled lobster tail, lobster rolls, you name it. And this classic lobster bisque recipe is as good or better than anything you’d get at a fancy-schmancy restaurant. But without the hefty price tag. 😉
And did I mention that this soup is keto-friendly and gluten-free? Woohoo!
Content…What Is It? |
What Is Lobster Bisque?
First off, cream is what makes it a bisque. Pureeing the ingredients to pure silky goodness is also classic for making a traditional bisque. While most bisques boast shrimp or lobster, you don’t have to use crustaceans. You can use tomatoes, butternut squash, mushrooms, and red peppers for an incredible bisque.
However, for lobster bisque, you obviously need lobster. And you don’t waste anything because the shells make a rich seafood broth (think stock but made with the shells instead of beef or chicken bones). So let’s get to the good stuff.
Recipe Ingredients
- Lobster Tails – Fresh or frozen work fine for this recipe. Of course, you can get live lobsters, too.
- Seasonings – Garlic, onion, celery, fresh thyme, and Creole seasoning deliver the ultimate flavor explosion.
- More Flavor – A dry white wine, Worcestershire sauce, lobster stock, and heavy cream make a decadent creamy soup base.
How to Make Lobster Bisque
Prep Lobster and Stock
- Cook Lobster – Boil the lobster tails for 3-4 minutes (long enough for the shells to turn slightly red). Let them cool. (Photo 1)
- Prep Lobster Meat – Place the tails on their side on your work surface and use both hands to press down until the shell cracks. Hold the tail with your thumbs (with the flippers toward you and the shell facing down) on opposite sides. Pull both sides back to crack open the shell and remove the meat.
- Alternative – Cut down the center of the tail with kitchen shears and remove the meat. (Photo 2)
- Make Stock – Return the lobster shells to the pot, and add 4-5 cups water. Bring to a boil, lower heat to medium-low, and simmer for at least 20-25 minutes (if time permits, simmer for an extra 20 minutes). Strain and discard the shells. (Photo 3)
- Chop the Lobster Meat – Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to use. (Photo 4)
Make the Bisque
- Saute – Heat olive oil in a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme for 4-5 minutes. (Photo 5)
- Flavor – Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and white pepper. Cook for about a minute. (Photo 6)
- Simmer – Then stir in the tomato paste and 2-2½ cups of the lobster stock. Simmer for 8-10 minutes. (Photo 7)
- Make it Creamy – Pour in the cream and butter, let the butter melt, then remove from stove. (Photos 8-10)
- Puree – Carefully pour it into a blender and puree in batches to avoid pressure building up. Or use a stick blender in the pot until your bisque is smooth.
- Adjust the seasoning with cayenne and salt to taste.
- Assembly – Heat a saucepan over medium and add a tablespoon of butter, followed by the chopped lobster. Then lightly season with Creole seasoning, and simmer for a minute or two until heated.
- Serve – Divide the bisque into serving bowls, top with lobster, and serve immediately.
Recipe Variations
- Seafood – Clams, shrimp, oysters, crayfish, and crab are popular bisque variations. Try my shrimp bisque for a more economical but just as delicious version. 😉
- Vegetarian – Of course, you can make yummy plant-based bisque like my hearty tomato bisque. Squash, corn, potatoes, carrots, and sweet potatoes also make a bisque base.
Tips and Tricks
- You’ll only need 2½ cups of the stock for your bisque, but you don’t need to waste the extra because it freezes well.
- Omit the cayenne if you prefer a milder bisque.
- Lobster tails are usually in the frozen seafood section at most grocery stores. If you go for fresh lobsters, make sure they’re still alive and keep them alive until the last second.
- Swap white wine with brandy for a sweet aroma and subtler presence. Or replace it with stock for alcohol-free bisque.
- Use a fine-mesh strainer to strain the bisque from the blender for a smoother texture.
Serving and Storage Instructions
Lobster Bisque is best as soon as it’s done and still hot. Yum!
I don’t recommend making it ahead since neither lobster nor heavy cream do well in the freezer. But for leftovers, let them completely cool before refrigerating them in an airtight container for up to two days.
Reheat over low heat on the stovetop, covered, occasionally stirring until hot. Or reheat individual servings in the microwave on medium power in 30-second blasts until hot.
What to Serve With Lobster Bisque
Make it a cozy date-night dinner with good background music, good wine, and amazing side dishes. Garlic bread or potato bread rolls, roasted baby carrots, and sauteed Brussels sprouts will definitely impress your better half.
Wine pairing: A chilled Chardonnay or dry Riesling is perfect with lobster bisque.
More Amazing Soup Recipes to Try
Watch How to Make It
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This blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video
Lobster Bisque
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Ingredients
- 2-3 lobster tails (fresh or frozen)
- 2 tablespoons (30ml) extra virgin olive oil
- ½ cup (75g) onion, chopped
- 2 teaspoon (6g) minced garlic
- ¼ cup (25g) diced celery
- 1 teaspoon (1g) fresh thyme
- ½ cup (120ml) dry white wine, or replace with stock
- 2 teaspoons (10ml) Worcestershire sauce
- 1 teaspoon (3g) Creole seasoning
- ½ teaspoon (1g) paprika
- ½-1 teaspoon (1-2g) white pepper
- 1 tablespoon (25g) tomato paste
- 2-2½ cups (473-600ml) lobster stock (adjust to desired thickness)
- 1 cup (240ml) heavy cream
- 2-3 tablespoons (28-44g) butter
- ¼ -½ teaspoon (1-2g) cayenne pepper (optional)
Instructions
- Boil the lobster tails for 3-4 minutes (long enough for the shells to turn slightly red). Let them cool.
- Once cool, remove the lobster tails from the pot and reserve the stock.
- Place the tails on their side on your work surface and use both hands to press down until the shell cracks. Hold the tail with your thumbs (with the flippers toward you and the shell facing down) on opposite sides. Pull both sides back to crack open the shell and remove the meat. Or cut down the center of the tail with kitchen shears and remove the meat.
- Return the lobster shells to the pot, and add 4-5 cups water. Bring to a boil, lower heat to medium-low, and simmer for at least 20-25 minutes (if time permits, simmer for an extra 20 minutes). Strain and discard the shells.
- Reserve 2-2½ cups of the stock for the bisque and save the rest for another recipe.
- Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to use.
- Heat olive oil in a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme for 4-5 minutes.
- Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and white pepper. Cook for about a minute.
- Then stir in the tomato paste and the lobster stock. Simmer for 8-10 minutes.
- Pour in the cream and butter, let the butter melt, then remove from the stove.
- Carefully pour it into a blender and puree in batches to avoid pressure building up. Or use a stick blender in the pot until your bisque is smooth.
- Adjust the seasoning with cayenne and salt to taste.
- Heat a saucepan over medium and add a tablespoon of butter, followed by the chopped lobster. Then lightly season with Creole seasoning, and simmer for a minute or two until heated.
- Divide the bisque into serving bowls, top with lobster, and serve immediately.
Tips & Notes:
- Lobster tails are usually in the frozen seafood section at most grocery stores. If you go for fresh lobsters, make sure they’re still alive and keep them alive until the last second.
- Swap white wine with brandy for a sweet aroma and subtler presence. Or replace it with stock for alcohol-free bisque.
- Use a fine-mesh strainer to strain the bisque from the blender for a smoother texture.
- You may swap white wine with brandy – it has a sweet aroma and subtler presence. Or add more stock if you want to exclude alcohol.
- If you don’t mind waiting, you can save some money by going on a lobster hunt right after Valentine’s Day because frozen lobster usually goes on sale around that time.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Kim Briggs says
This was a HUGE hit for our Valentines. My husband and boys loved it. I followed the recipe to the t but, next time I will add more lobster. This is the only lobster bisque recipe worthy of making!
ImmaculateBites says
YESS! Thanks so much.
Immaculate recipe says
This is one of those rare recipes that you can follow to a T and have it come out perfectly. Thank you so much for sharing! I ended up adding some corn for that extra bite and it reminded me of lobster chowder. Amazing either way
ImmaculateBites says
Lobster chowder sounds Delicious. Thanks for sharing .
Tonya Justice says
This was amazing and pretty easy to make. I would recommend doubling the recipe if your family eats like mine!
ImmaculateBites says
Great! Thanks for the tip!
Kem says
Do Not Share… They will never stop asking you to make it. Had to make two batches tonight because my friend said she’s been dreaming about it. I got myself in trouble because now someone else tasted it and they want their own batch too. Shhhhhh… eat it at home alone!!!
It’s amazing…
Lisa says
This was delicious. I think adding the flour was missed in the steps between 8/9 so I left it out on accident. It was a little thin but was still loved by all. I used old bay in place of the creole as I didn’t have any and it worked great. Thank you!
ImmaculateBites says
The added flour would make it much thicker , if that is your preference . I make it without flour and it works out just fine. Thanks for the feedback.
Tammy says
Have always loved lobster bisque but have never made it. Super easy and absolutely delicious. We love lobster so I did double the lobster meat.
ImmaculateBites says
So happy to hear it worked out well.
Lauren says
This was my first time to bake a bisque. It was delicious!! Thanks for the recipe!
ImmaculateBites says
Glad you enjoyed it . Thanks for the feedback.
Deborah Nice says
Can you freez the left over?
ImmaculateBites says
Yes you can- To prevent the bisque from curdling, you will have to stir frequently well when reheating.
Keith says
Made it for the first time tonight and it was a big hit with the family. Definitely one of the best lobster bisque that we have ever had in any restaurant. Absolutely delicious and I/we can’t wait until I make it again….soon! Thanks for sharing!
ImmaculateBites says
YESS!! Thanks so much.
Molly Hovde says
I reeeeally want to make this on Christmas Eve. Can I make ahead and freeze? I’m not good under pressure. I read all the reviews and don’t believe anyone asked about freezing.
ImmaculateBites says
Yes you can . Make sure you stir the sauce frequently to prevent curdling while reheat.Set the lobster tail aside. Saute on Christmas Day and serve with bisque.
Happy Holidays!!!
Brielle says
How many cups of water do you start out with in the pot to boil lobster?
Deanna says
Can the homemade stock be subbed with better than boullions lobster flavored stock paste?
ImmaculateBites says
Yes it sure can.
Enjoy!
Susan Shepherd says
My 3rd time making this recipe – definitely one of my favorite of all the soups I make. Followed the recipe closely this time but it only made 2.5 bowls. I try to make at least 4 servings so we have leftovers for another day
Gina says
The best lobster bisque. Better than you could get in any restaurants!!
ImmaculateBites says
YAY!! Awesome! I am so thrilled you love this recipe, Gina. Thank you for the feedback!
Theone A Hillard says
This is a phenomenal recipe! We tried it and it was culinary perfection!
ImmaculateBites says
Awesome!!! I am so glad this was a hit with you. Thanks for stopping by!
Debbie Vought says
Oh my word! I made this for dinner tonight. I used three lobster tails which was plenty for my husband and I.
It was absolutely delicious! I used Sauvignon Blanc for the wine. I will make this again. Thank you for this amazing recipe.
ImmaculateBites says
Hi Debbie,
Thanks for sharing our thoughts with us . Glad you liked it
Mel says
Amazing recipe!
It’s so delicious! My family loved it.
Will make again.
Ty very much for sharing.
ImmaculateBites says
Fantastic!! I am so happy it was a hit with your family. Thanks for letting me know, Mel :).