Easy Creamy Lobster Bisque Soup Recipe is a homemade gourmet dish made from scratch using shells, lobster stock, and lobster meat cooked in butter. Ditch dining out at Red Lobster or Pappadeaux to stay in tonight with a bowl of this hot seafood soup!
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This recipe was originally published in 2019. It has since been updated.
Do you only enjoy lobster bisque on Valentine’s Day and while dining out at a fancy restaurant? Well, I’m here to show you how to make it in the comfort of your own home without having to leave the house.
Lobster tails are frequently on sale during the holidays. If you are looking for deals, making this dish around that time is probably your best bet.
This soup is ideal for dipping. Pair this with my Air Fryer Garlic Bread.
What are the Ingredients for Preparing Lobster Bisque Soup
What is Lobster Bisque Made of? The main ingredients include:
- Lobster tails
- Water
- Better than Bouillon Lobster Base (you can also use fish stock, which can be harder to find)
- Dry White Wine
- Fresh Veggies
- Tomato Paste
- Butter
- Herbs
How to Make Lobster Stock
You will combine lobster shells with water, white wine, Better than Bouillon Lobster Base, a bay leaf, salt, and pepper to taste to make the stock that will be the base of the bisque.
You can also buy lobster or fish stock to use. It can sometimes be difficult to find.
How to Make Lobster Bisque Recipe
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Boil the lobsters in a large pot.
- Shell the lobsters and remove the meat.
- Make a lobster stock in accordance with the directions above and below.
- Drain the lobster stock and broth from the shells.
- Sautee veggies in butter and add flour to create a roux and thicken.
- Add the lobster stock broth, heavy cream, white wine, tomato paste, and thyme. Bring the bisque to a boil.
- Puree the bisque using an immersion blender.
- Serve the bisque with cooked lobster meat.
How to Thicken the Bisque
Adding flour to the sauteed veggies will thicken the bisque. The tomato paste is also used as a thickener. Once the bisque has cooked, and cooled off some if you want to thicken it further, you can combine 1 tablespoon of flour with 1 tablespoon of water in a small bowl. Mix and pour it into the bisque and stir.
What Does Lobster Bisque Taste Like?
The bisque tastes like a creamy soup that is sweet and succulent. Since it’s made using the shells of lobsters and actual lobster meat, it is heavy in seafood taste. You can also taste the tomato base and white wine used in this recipe for added flavor.
Can You Use Lobster Meat Instead of Shelled Tails?
You can, but most of the flavor of this dish comes from making the lobster stock using the shells from the lobster. It won’t taste the same.
What Makes a Bisque Different From a Soup?
Soup, bisque, chowder….we have heard of all of these right?! Bisques are usually super smooth and puréed. Chowders are usually thick in texture. Soups appear to be anything in between, and can probably be either bisque or chowder. You can read more about The Difference Between Soup and Bisque here.
Is Lobster Bisque Served Hot or Cold?
The bisque soup is usually served hot. You can serve it cold if you wish.
Is Lobster Bisque Healthy?
The soup is made using lobster which is high in protein, and low in calories and carbs. It’s also loaded with nutritious veggies.
You can save some carbs in this recipe by replacing the all-purpose flour with xanthan gum . Instead of creating a roux by mixing the sauteed veggies with flour, you can thicken the bisque after it has been puréed.
After pureeing the bisque, add 1 teaspoon of xanthan gum to a small bowl along with 2 tablespoons of the bisque from the pot. Mix until it becomes thick like a paste. Add it back to the pot and continue to stir until the bisque thickens.
How Long Will it Last in the Fridge/How to Store
Leftovers will last tightly sealed in the fridge for 2-3 days.
Freezer Tips
You can freeze the bisque, but it won’t reheat the same or as well. The heavy cream and tomato paste combination aren’t the greatest when frozen.
What to Serve with Lobster Bisque
Instant Pot Shrimp Risotto
Air Fryer Steak
Pan Seared Salmon
Air Fryer Salmon
Low Carb Bacon Cheeseburger Casserole
Keto Philly Cheesesteak Casserole.
More Soup Recipes
Autumn Squash Soup
Creamy Turkey Wild Rice Soup
Homestyle Chicken Noodle Soup
Chicken Lasagna Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Olive Garden Zuppa Toscana Soup
Instant Pot Chicken and Dumplings
More Lobster and Seafood Recipes
Air Fryer Lobster Tails
Lobster Mac and Cheese
Seafood Mac and Cheese
Baked Crab Legs
Air Fryer Scallops
Seafood Stuffed Shells
Easy Creamy Lobster Bisque Soup Recipe
Ingredients
Lobster Broth
- 2 lobster tails I used fresh if you have frozen defrost first. Mine were about a pound and a half each.
- 5 cups water
- 1/2 tablespoon Better Than Bouillon Lobster Base Optional for immense flavor.
- 1 cup dry white wine I used Pinot Grigio.
- salt and pepper to taste
- Bay leaf
Bisque Ingredients
- 2 medium carrots thinly chopped
- 2 celery stalks thinly chopped
- 1 cup onions chopped
- 6 oz Tomato paste Use half (3oz) if you like your bisque with less tomato flavor.
- 4 tablespoons unsalted butter 3 tablespoons for the bisque, 1 tablespoon to cook the lobster meat
- 2 tablespoons flour
- 2 sprigs of fresh thyme
- 1 cup heavy whipping cream
- 1/2 cup dry white wine I used Pinot Grigio.
- salt and pepper to taste
Instructions
- Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes.
- Remove the lobster tails and set aside so they cool. Mine took about 5 minutes.
- Remove the meat from the lobster tails. Keep the shells and store the lobster meat in the fridge.
- Add the shells to the pot of water along with the Better than Bouillon, bay leaf, wine, salt and pepper to taste.
- Bring the water to a boil. Cover and lower the heat to medium and allow the broth to cook for 25 minutes.
- Place a large strainer over a large bowl. Open the pot and pour the broth and shells over the strainer to remove the shells from the broth. Set the lobster broth aside.
- Using the same pot, add 3 tablespoons of butter (reserve 1 tablespoon for later) to the empty pot. When the butter has melted add the celery, carrots, and chopped onion.
- Sautee the veggies for 6-7 minutes until soft.
- Add the flour and stir until the flour is fully incorporated.
- Add the lobster broth back to the pot along with the fresh thyme, heavy whipping cream, tomato paste, 1/2 cup dry white wine, and salt and pepper to taste.
- Bring the pot to a boil and cook for 10-12 minutes until the vegetables are tender.
- Use an immersion hand blender to smooth out the soup. You can also transfer it to an actual blender. Pay attention to the carrots. Those are often the hardest to blend.
- Heat a skillet on medium-high heat and add the remaining 1 tablespoon of butter and the reserved lobster meat. Cook for 2-3 minutes until the lobster is cooked.
- Serve the soup in bowls topped with the cooked lobster.
Cierra H.
Tuesday 17th of August 2021
This recipe was sooo good! I always thought making lobster bisque would be extremely tedious and time consuming but Brandi has clearly mastered giving us delicious food with depth of flavor without all of the unneeded extras. Even my 2 year old loved it!! This should be the only lobster bisque recipe you ever make!
staysnatched
Tuesday 17th of August 2021
Awesome! I'm so glad you both enjoyed it!
K. Phillips
Monday 15th of February 2021
This recipe is fantastic! Restaurant quality without a lot of fuss. I had to order the Better than Bouillon on Amazon so you may have to plan ahead. But, I would definitely recommend this if you want to impress your dinner companion!
staysnatched
Monday 15th of February 2021
Yay! So glad you found it impressive!
Mel
Sunday 24th of January 2021
I absolutely loved this recipe! The bisque was soo flavorful.. I did switch out the lobster for shrimp bc it was easier to find. I got 1lb of large shrimp and used their shells for the broth. Everything else was made to the T. Next time I’ll try and find some lobster tails. Thank you for the wonderful recipe! :)
staysnatched
Monday 25th of January 2021
Yes! This works great with shrimp.
Janele
Monday 28th of December 2020
My husband's and I's favorite lobster bisque used to be at The Four Seasons, but this is so much better. I use just a tablespoon of tomato paste because its not our thing, but we make this every 3rd Sunday for family dinners without fail. The broth is so easy and soo good. I love your write ups, they are so helpful. Thank you!
staysnatched
Tuesday 29th of December 2020
Wonderful! I'm glad you find them helpful.
Thomas Manley
Tuesday 22nd of December 2020
Now this is how I expected to see Lobster Bisque made. Thank you for the recipe. I have noticed though that it may not be as creamy as a restaurant bisque is but, I have to say, it should have all the flavors of one for sure. Thanks again, T
staysnatched
Tuesday 22nd of December 2020
Wonderful! I'm glad you enjoyed the bisque!