This bisque delivers restaurant-quality flavor right from your own kitchen. It’s indulgently creamy yet balanced with delicate seafood sweetness and subtle herbs. The texture is silky and comforting, making it ideal as a starter or even a main course with crusty bread. Despite its elegant reputation, the process is straightforward and approachable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lobster tails (about 12–14 ounces total) 2 tablespoons unsalted butter 1 tablespoon olive oil 1 small onion, finely chopped 1 small carrot, finely diced 1 celery stalk, finely diced 2 cloves garlic, minced 2 tablespoons tomato paste 1/4 cup all-purpose flour 3 cups seafood stock or chicken broth 1/2 cup dry white cooking wine 1 cup heavy cream 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon fresh parsley, chopped
Directions
Bring a pot of salted water to a boil. Add the lobster tails and cook for 5–6 minutes until the shells turn bright red and the meat is opaque. Remove and let cool. Remove the meat from the shells and chop into bite-sized pieces. Set aside.
In a large pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the tomato paste and cook for 1–2 minutes, stirring frequently to deepen the flavor.
Sprinkle in the flour and stir continuously for about 2 minutes to create a roux.
Gradually whisk in the seafood stock and white wine, ensuring no lumps remain. Bring to a gentle simmer.
Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a standard blender.
Stir in the heavy cream, paprika, cayenne (if using), salt, and black pepper.
Add the chopped lobster meat and simmer gently for 3–4 minutes until heated through.
Use half-and-half instead of heavy cream for a lighter version.
Stir in a small amount of butter at the end for extra richness.
Add a pinch of thyme for subtle herbal notes.
Top with a drizzle of cream and extra lobster pieces for an elegant presentation.
Storage/Reheating
Store leftover lobster bisque in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, stirring occasionally. Avoid boiling, as this can affect the texture of the cream. Freezing is not recommended due to the cream content, which may separate.
FAQs
Can I use pre-cooked lobster meat?
Yes, pre-cooked lobster meat works well and can save time.
What makes bisque different from regular soup?
Bisque is typically smooth, creamy, and made from seafood, often pureed for a velvety texture.
Can I make this ahead of time?
Yes, you can prepare it a day in advance and gently reheat before serving.
Do I need a blender?
Blending creates the signature smooth texture, but you can leave it slightly chunky if preferred.
Can I substitute shrimp for lobster?
Yes, shrimp can be used for a similar creamy seafood bisque.
What wine should I use?
A dry white cooking wine works best for balance and flavor.
Is lobster bisque very thick?
It’s creamy and slightly thick, but you can adjust with extra stock if needed.
Can I make this gluten-free?
Yes, replace the flour with a gluten-free thickener such as cornstarch.
Why did my bisque turn grainy?
Overheating after adding cream can cause separation. Always heat gently.
What should I serve with lobster bisque?
It pairs well with crusty bread, a light salad, or as a starter before a seafood entrée.
Conclusion
Creamy Lobster Bisque is an elegant and comforting dish that brings together tender lobster and a silky, flavorful broth. Perfect for special dinners or when you want something indulgent, this classic soup delivers rich taste and refined texture in every spoonful.
Creamy Lobster Bisque is a luxurious, velvety soup made with tender lobster meat, aromatic vegetables, and a rich cream-based broth, perfect for special occasions or an elegant starter.
Ingredients
2 lobster tails (about 12–14 ounces total)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 small carrot, finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
3 cups seafood stock or chicken broth
1/2 cup dry white cooking wine
1 cup heavy cream
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
Bring a pot of salted water to a boil. Add lobster tails and cook for 5–6 minutes until shells turn bright red and meat is opaque. Remove, cool, and chop lobster meat into bite-sized pieces. Set aside.
In a large pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery; cook for 5–6 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
Add tomato paste and cook 1–2 minutes, stirring frequently.
Sprinkle in flour and stir continuously for about 2 minutes to form a roux.
Gradually whisk in seafood stock and white wine, ensuring no lumps. Bring to a gentle simmer.
Simmer for 10–15 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth (or blend in batches in a standard blender).
Stir in heavy cream, paprika, cayenne (if using), salt, and black pepper.
Add chopped lobster meat and simmer gently for 3–4 minutes until heated through.
Garnish with fresh parsley before serving.
Notes
Use half-and-half instead of heavy cream for a lighter version.Stir in a small amount of butter at the end for extra richness.Add a pinch of thyme for subtle herbal notes.Top with a drizzle of cream and extra lobster pieces for an elegant presentation.Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat without boiling. Freezing is not recommended.
