Rich and Creamy Classic Lobster Bisque Recipe

Lobster Bisque is a luscious, richly flavored restaurant quality soup that’s perfect for special occasions or a cozy date night at home.

Lobster Bisque is One of Our Favorite Soups

Have you noticed that a lobster bisque soup seems to be turning up on just about every restaurant’s menu? It used to be something you would only find at a fancy restaurant, but now seems to be everywhere. What used to carry a hefty price tag is now something you can find at a reasonable cost.

There’s a good reason you’re seeing this soup more often, as it’s such a good soup and tastes like a decadent treat. A good, creamy lobster bisque allows the flavor of the aromatic vegetables and spices to compliment the rich lobster flavor, without being fishy tasting.

When my husband and I go out to eat, he will almost always order the lobster bisque as his first course if it happens to be on the menu. It is such a favorite of his. So, for Valentine’s Day, I wanted to surprise him with a homemade lobster bisque.

What is a Bisque?

Bisques originated in France. Traditionally, it is a creamy soup made from shellfish such as lobster or crab. 

In a traditional lobster bisque, the lobster shells are used to make a homemade lobster stock. To give it its creamy texture, heavy cream is added along with a thickening agent. The traditional thickening agent was either finely ground rice or finely ground shells of lobsters.

A whole lobster is cooked and the fresh lobster meat is used as a topping. That would include the body, claw and tail meat. Once the soup was ready, it was topped with bite-sized pieces from the lobster and served.

Making my Homemade Lobster Bisque

So, while a lobster bisque sounds pretty tasty, not everyone is up to buying whole lobsters, making a lobster stock and grinding lobster shells! For my own sanity, I wanted to develop a delicious easy lobster bisque recipe that wouldn’t break the bank.

To start, I found lobster tails on sale for a really good price at our local grocery store (thank you Valentine’s Day!), so I grabbed a couple. Definitely cheaper than a whole live lobster and you can still get big chunks of lobster to use even without the body and claws. 

If fresh lobster tails are available and reasonable, they certainly can be used. However, a frozen lobster tail works just as well in this recipe.

I then substituted seafood stock for the lobster stock. It is fairly easy to find and much less work than trying to make your own lobster stock. And, in a pinch, you can use chicken or vegetable stock if that’s what you have on hand.

Finally, most lobster bisque recipes I came across used heavy cream, but I substituted half and half. It still turns out thick and creamy while keeping the recipe a little bit lighter.

The rest of the ingredient list is made up of things you probably already have on hand, so shouldn’t be much work to pull together. And, if not, your local grocery store will definitely have what you need.

 

This Lobster Bisque Was a Hit!  

The result was decadently delicious and my husband loved it. To round out the meal, I served a tossed salad along with a side of rustic bread. It made for a perfect date night meal.

Even though this bisque seems like it might be difficult to make, it really isn’t. After a little bit of chopping, it can be made in about an hour. And, most of that hour is hands-off while the bisque simmers.

So, for your next fun, special occasion (or simply because!), serve this delicious lobster bisque. It will be sure to awe and impress (especially if you have a lobster lover in the family)!

Enjoy!

Tips and Tricks for the Best Lobster Bisque

• Small lobster tails are often at a more affordable price than a large lobster tail. I have found the small lobster tails at Aldi, Costco and Hy-Vee.
• A dry white wine such as sauvignon blanc or chardonnay works best for this recipe.
• You can make the lobster bisque ahead of time through the point where you puree it and then refrigerate until you’re ready to to serve. When you’re ready to serve, reheat the bisque over medium-low heat. While it’s reheating, sauté the remaining lobster in the remaining 2 tbsps butter.
• For a complete meal serve this with a Field Greens Salad and these easy Popovers.

Ingredients Needed to Make Lobster Bisque

Full instructions are found below in the recipe card

• Lobster tail – From time to time lobster tails can be found more affordably priced at Aldi and Costco.
• Butter – I prefer using unsalted butter to prevent the recipe from turning out too salty.
• Shallots – These add a nice, mild flavor to the soup.
• Carrots 
• Celery 
• Dried herbs – I use a combination of thyme, tarragon and bay leaves.
• Smoked paprika – This adds a touch of smokiness as well deepening the flavor.
• Garlic – Fresh garlic is best for this recipe.
• All purpose flour 
• Tomato paste 
• Salt
• Pepper
• Brandy – Bourbon can be substituted.
• White wine – Sauvignon blanc or chardonnay are both good choices.
• Seafood stock – Either chicken stock or vegetable stock can be substituted if that’s what you have on hand.
• Tabasco sauce – If you don’t have tabasco sauce, you can substitute a pinch of cayenne pepper.
• Half and half – This keeps the recipe a little lighter, but still adds a creaminess to the bisque.

Instructions for Making Lobster Bisque

• Melt 2 tbsp butter in a soup pot over medium heat.
• Add shallot, carrot and celery, sauté for about three minutes.
• Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, sauté for another two minutes.
• Add garlic, sauté for one minute.
• Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.
• Stir in flour until mixture is well coated.
• Remove pan from heat, add brandy and stir until evaporated.
• Stir in wine and cook for 1 minute.
• Stir in seafood stock.
• Add tobasco sauce.
• Bring mixture to a boil.
• Reduce heat and simmer for 10 minutes, uncovered.
• While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.
• Add half of the lobster to the bisque, cover and simmer for 30 minutes.
• Puree mixture with an immersion blender or in batches in a regular blender until very smooth.
• Stir in half and half and bring to a simmer.
• Melt remaining butter in a saute pan.
• Sauté remaining lobster until cooked through.
• Divide lobster between 4 bowls and ladle bisque over the top.
• Garnish with chopped parsley, if desired.

More Hearty Main Dish Soups 

• Shrimp Coconut Curry Soup
• Easy Instant Pot Chicken Wild Rice Soup
• Osso Buco Soup
• Italian Mini Chicken Meatball Soup
• Instant Pot Loaded Potato Soup
• Roasted Butternut Squash
• Creamy Chicken Pot Pie Soup
• Spicy Lasagna Soup

 

 

ENJOY!