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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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
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, a few fresh veggies, tomato paste, butter, and 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
- 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.
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.
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?
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.
What to Serve with Lobster Bisque
Traditionally, the bisque is served as an appetizer or starter to the main course. You can serve this with Instant Pot Shrimp Risotto, Air Fryer Steak, Pan Seared Salmon, Air Fryer Salmon, you can even pair it with casserole dishes like Low Carb Bacon Cheeseburger Casserole and Keto Philly Cheesesteak Casserole.
More Soup Recipes
Easy Creamy Lobster Bisque Soup Recipe
- 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
- 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.