This lobster bisque is made with generous portions of succulent lobster tails, homemade lobster stock, and aromatic vegetables. It's a smooth and creamy French soup that's full of rich seafood flavor!
What is lobster bisque?
Lobster bisque is a creamy, smooth French soup made with a base of lobster stock and aromatic vegetables such as carrots, celery, and onions.
It's thickened by pureeing the ingredients into a smooth, velvety consistency. Traditionally, finely ground shells are added to the bisque to thicken and add more flavor however, that technique is quite cumbersome for the home cook.
I've found that using a good quality homemade lobster stock can add all the lobster flavor you need without grinding the shells!
What makes this the best lobster bisque recipe is the generous portion of buttery lobster tail that provides a decadent and luscious experience.
This bisque is perfectly balanced with a medley of aromatic vegetables, velvety heavy cream, and a rich homemade lobster stock. Serve it with crusty bread for an unforgettable meal that will leave you craving for more.
It's the perfect soup or appetizer to serve during Thanksgiving, Christmas, and other holidays or special occasions!
Lobster Bisque Ingredients
- Lobster meat - I highly recommend using whole lobster tails or claws for presentation, but you can use chunks of lobster meat as well. Langoustine can be used as a substitute.
- Lobster stock - Homemade lobster stock is what truly makes this the best lobster bisque - even better than what you'd get at restaurants. It provides a sweet and salty flavor, allowing the lobster to be the star. To substitute, you can use pre-made seafood stock or fish stock, but if you have leftover lobster shells, I highly recommend making your own stock.
- Aromatic vegetables - A medley of carrots, celery, and onions gives this bisque a savory foundation that provides a rich, complex flavor.
- Tomato paste - Tomato paste adds a beautiful orange hue to the lobster stock while adding a subtle hint of sweetness. Leave this out if your lobster stock already contains tomato paste.
- Flour - All-purpose flour is used to thicken up the bisque to create a smooth, velvety texture.
How to Make Lobster Bisque
- Saute the diced carrots, celery, and onions in butter until aromatic.
- Next, add the tomato paste and flour and saute for a few more minutes. Deglaze the pot with white wine or sherry. Next, add the lobster stock and simmer for 10 minutes.
- Use an immersion blender to blend the bisque into a smooth and creamy consistency. Note: If using a regular blender, don't overfill the blender and always allow the steam to escape to avoid pressure buildup from hot liquids.
- Finally, taste and season with salt and pepper to your liking. Add the heavy cream and save a bit more to drizzle on top right before serving.
The best way to serve lobster bisque is with a whole lobster tail or claw. Not only does it create a stunning presentation, but your guests will appreciate the generous portion of lobster meat.
Simply warm the lobster tail or claw in a pan with melted butter and chives, then place the lobster tail in the center of the lobster bisque.
Next, garnish with additional chopped chives and a drizzle of heavy cream for a rich, luscious bisque. Serve with crusty bread, dinner rolls, or crackers. Enjoy!
Variations & Substitutions
- Lobster stock substitutions - Fish stock, shrimp stock, or clam stock can be used as substitutions. Chicken stock can be used in a pinch, but you won't have as much seafood flavor.
- Seafood bisque - Add a medley of different seafood such as scallops, langoustine, shrimp, crawfish, clams, and large chunks of firm fish. After the bisque is blended, add the seafood and gently cook it in the bisque over medium-low heat.
Lobster bisque is a rich, decadent French soup made with lobster stock and lobster meat. It's pureed or blended into a smooth and creamy texture.
Store leftover bisque in an airtight container and keep in the fridge for up to two days. I do not recommend freezing bisque.
You can make this a day in advance and reheat over medium-low heat before serving.
- 2½ cups lobster stock - or seafood stock; see substitutions in Note 1
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup carrots - diced
- ½ cup celery - diced
- ½ cup onions - diced
- 2 cloves garlic - minced
- 1 ⅓ tablespoon tomato paste
- ½ cup white wine or sherry - substitute with brandy or stock
- ⅓ cup heavy cream
- salt & pepper to taste
Buttered Lobster Tails
- 2 cooked lobster tails or claws - left whole
- 2 tablespoons butter
- chopped chives
- Heat a large pot over medium-high heat and add 2 tablespoons butter, ½ cup carrots, ½ cup celery, and ½ cup onions. Saute until fragrant and softened, about 5 minutes.
- Next, add 1 ⅓ tablespoon tomato paste and 2 cloves garlic. Sprinkle in 2 tablespoons flour and saute for 3 minutes or until it coats the bottom of the pan.
- Deglaze the pan with ½ cup white wine or sherry. Scrape the bottom of the pot until most of the liquid has evaporated. Add 2½ cups lobster stock and simmer for 10 to 15 minutes. Turn off the heat.
- Blend: Use an immersion blender to blend the bisque into a smooth and creamy consistency. Note: If using a blender, take precautions to avoid pressure buildup with hot liquids. Avoid overfilling the blender and vent to allow steam to escape.
- Taste and season with salt and pepper. Finally, stir in ⅓ cup heavy cream.
Buttered Lobster Tail
- Melt 2 tablespoons butter in a pan over low heat. Add 2 cooked lobster tails or claws and coat them in the butter until warmed through. Sprinkle with chives and a pinch of salt and pepper.
- Ladle the bisque into bowls and place each lobster tail in the center. Garnish with chives and a drizzle of heavy cream. Enjoy!
✎ Recipe Notes
- Lobster stock substitutions - fish stock, shrimp stock, clam stock, or general seafood stock. You can use chicken stock in a pinch, but the lobster flavor will not be as prominent.
- Storage: Store leftover bisque in an airtight container and keep it in the fridge for up to two days. I do not recommend freezing bisque.
- Make ahead: Bisque can be made one day in advance and reheated over medium-low heat. Keep the lobster tails separate from the bisque until ready to serve.
*Nutritional information is an estimate, calculated using online tools.