Creamy Lobster Bisque (The Best)

Soup, Bisque, or Chowder — What’s The Difference?

Soup is a general term for a liquid-based meal that usually includes veggies, protein, and/or carbs. Bisque and chowder are specific types of soups. Bisque has a slightly thick, creamy, and smooth texture, whereas chowder is a chunkier soup with bite-sized pieces of potatoes, meat, and veggies.

Both bisques and chowders are often made with seafood — however, they can be made without a protein too (such as tomato bisque). In this case, the term “bisque” refers more to the cream base in the soup.

Lobster Bisque Video

How To Make Lobster Bisque

It may seem like lobster bisque takes a bit of effort to make, but it couldn’t be simpler! Prep the ingredients beforehand, and you’ll be pleasantly surprised how quickly and easily it all comes together.

• Remove the lobster meat: Place the lobster tails on the counter and cut the back of the shells in half lengthwise. Use your thumbs to open the shell, then gently remove the meat and any veins. Rinse the meat, pat it dry, and set it aside.
• Cook the lobster broth: Place the empty lobster shells in a pot of water and bring it to a boil over medium high heat. Once the water boils, turn the heat down to low and simmer for 15-20 minutes. Skim off any foam from the top of the water.
• Season the lobster meat: Meanwhile, slice the lobster meat into bite-sized pieces, then toss them in a bowl with garlic parsley salt.
• Cook the lobster meat: Melt the butter in a Dutch oven over medium high heat. Add the chopped lobster meat and cook until white in color. Remove from the pot and set aside on a clean plate, you will add the lobster back in at the very end.
• Prepare the aromatics: In the same Dutch oven, sauté the onions, carrots, celery, and salt over medium heat until the veggies are soft.
• Thicken the base: Add in the minced garlic and tomato paste and stir for a minute. Sprinkle the flour on top, and stir continuously for 1-2 minutes until a paste-like consistency forms.
• Deglaze the pan: Pour in the wine to deglaze the pot. Then, continue stirring over medium-low heat until the liquid thickens.
• Add in the lobster stock: Using a sieve or fine mesh strainer, strain the lobster stock over a large bowl to remove the lobster shells. Then, pour the stock into the Dutch oven.
• Puree the bisque: Bring the liquid to a boil over medium heat, stirring often. Then, turn the heat down to medium low and blend the liquid into a smooth puree consistency with an immersion blender.
• Pour in the cream: Pour in the heavy cream, stir, then season with more salt and pepper to taste. Add the cooked lobster meat back into the soup, stirring just until heated through. Serve and enjoy!

Tips For A Great Bisque

Most people only enjoy lobster bisque at seafood restaurants — but why not make your own? Follow these tips to make the most delicious homemade bisque.

• Prep the ingredients: Chop and mince the veggies beforehand to make the cooking process move quicker and smoother.
• Strain the broth well: To make straining the broth easy, place a large sieve or strainer over a large bowl. It’ll take out all the lobster shell pieces you don’t want in your bisque.
• Use a blender: It is vital to blend the soup so that it becomes smooth. Use an immersion blender — or a regular blender if you need an alternative. If using a blender, blend the soup in small batches and loosen the center cap from the lid of the blender to allow the steam to escape.
• Substitute the wine: In case you don’t want to use a dry white wine to make the bisque, substitute it with white cooking wine. Keep in mind — the taste will be slightly different.
• Garnish the bisque: Garnish the lobster bisque with your choice of fresh chives, green onions, tarragon, parsley, or any herb of choice.

Bisque Flavor Additions

Are you a flavor junkie? We’ve got a few suggestions on what to add to your lobster bisque to blow it out of this world. Let us know your favorite mix in the comments!

• Herbs: For more herby taste, add in a couple bay leaves and fresh thyme sprigs. Remove the leaves before blending the bisque.
• Aromatics: Add in roughly chopped onions and garlic to the lobster broth for a tastier broth. Consider leaving a few pieces in the stock when pureeing it for extra nutrition.
• Stock: Use seafood stock or vegetable stock instead of the water for flavor galore!
• Spices: For more spice and heat, add in paprika and cayenne pepper to taste.

Serving Suggestions

The number one side you definitely need with your lobster bisque is bread — we love a slice of fresh sourdough bread or a crusty baguette. If you’re a fan of mixing in different types of seafood dishes for your dinner spread, add a plate of crab puffs, shrimp tempura, and salmon cakes to enjoy before or with your bisque. For a fresh, light side, a simple garden salad is the way to go.

Storing & Reheating Bisque

This lobster bisque recipe makes about four servings, so depending on the size of your family, you may or may not have leftovers. In case of leftovers, store the bisque in the fridge, then reheat it on the stove.

• Refrigerator: Store leftover bisque for up to two days in an airtight container in the fridge.
• Reheating: To reheat, pour the bisque into a small or medium pot or saucepan, then heat it slowly on medium while continuously stirring.

More Lobster Recipes

• Lobster Mac and Cheese — A delicious combo of cheeses, lobster, and pasta
• Lobster Risotto — Creamy short-grain rice tossed with lobster meat
• Grilled Lobster Tail — A grilled delight in 20 minutes
• Broiled Lobster Tail — Plump, buttery, and tangy

Recipe

Creamy Lobster Bisque (The BEST)

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Servings

4 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Recipe contributed by: Natalya Drozhzhin

Get your seafood fix with this lobster bisque comprised of lobster tails and sautéed veggies in a creamy white wine broth. It's restaurant quality from the comfort of home.

Ingredients

• 4 lobster tails
• 4 cups water divided
• 1 tsp garlic parsley salt
• 4 tbsp unsalted butter
• 1 medium onion finely diced
• 2 large carrots finely diced
• 2 celery stalks finely diced
• 1 tsp salt adjust to preference
• 4 garlic cloves minced
• 2 tbsp tomato paste
• 3 tbsp all purpose flour
• 3/4 cup dry white wine
• 1/2 cup heavy cream

US Units – Metric

Instructions

• Place the lobster tails on the counter with the back side facing up. Cut the shell in half lengthwise with a large sharp knife or kitchen shears. Gently peel the lobster meat from the shell and remove any veins. Rinse the lobster meat, pat it dry, and set aside.
  
• Put the lobster shells in a pot with four cups of water. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat down to low and simmer for 15-20 minutes. Skim off any foam that accumulates on top of the water.
  
• Meanwhile, slice the lobster meat into small bite-sized pieces. Place them into a bowl. Sprinkle the meat with garlic parsley salt and toss together. Set aside.
  
• Set a dutch oven or soup pot over medium-high heat, add 4 tbsp of butter and melt it. Add the lobster pieces and cook just until cooked through and white in color, a few minutes.
  
• Remove the lobster onto a clean plate, leaving the butter in the pan. In the same dutch oven, add the onions, carrots, celery, and about one teaspoon salt. Cook over medium heat until the veggies soften, about 5-8 minutes.
  
• Add in the minced garlic and tomato paste and stir for about a minute. Sprinkle the flour over the veggies, and cook while stirring for 1-2 minutes until a paste-like consistency forms.
  
• Pour in the wine to deglaze the pan. Stir everything together over medium low heat until the liquid has thickened.
  
• Strain the lobster stock through a sieve set over a large bowl to remove the lobster shells. Pour the strained liquid into the veggie mixture in the dutch oven.
  
• Bring the liquid to a boil over medium heat, stirring often. Turn the heat down to medium low and use an immersion blender to carefully blend the liquid into a smooth consistency.
  
• Pour in the heavy cream, and stir until combined. Season the soup with additional salt and pepper to taste. Add the cooked lobster meat back into the soup, stirring just until heated through. Serve and enjoy!
  

Nutrition Facts

Creamy Lobster Bisque (The BEST)

Amount Per Serving

Calories 342 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g70%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 144mg48%

Sodium 1545mg64%

Potassium 432mg12%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 5g6%

Protein 13g26%

Vitamin A 6017IU120%

Vitamin C 7mg8%

Calcium 116mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.