Lobster Bisque

Served piping hot with tender chunks of lobster, this rich and creamy lobster bisque is the ultimate comfort food with an elegant twist.

Whether you’re celebrating a special occasion or simply craving a cozy yet luxurious meal,
this recipe transforms simple ingredients into a restaurant-quality bisque that feels like a treat every time.

Ladle up a steaming bowl, grab a slice of crusty bread,
and savor each silky, flavorful bite.

Let’s cook!

For the Bisque

Butter – Adds richness and helps sauté the vegetables for a flavorful base.
Yellow Onion – Provides a subtle sweetness and depth to the soup.
Celery – Adds a layer of savory flavor and a slight crunch before blending.
Carrots – Brings a natural sweetness that balances the richness of the bisque.
Garlic – A key aromatic that enhances the overall depth of flavor.
Salt and White Pepper – Seasoning to enhance the taste without overpowering the lobster.
Tarragon – Offers a slightly anise-like flavor that complements the lobster beautifully.
Tomato Paste – Adds a touch of acidity and a deep umami flavor.
Paprika – Gives the bisque a mild smoky depth.
Cayenne Pepper – Just a hint of heat to bring out the other flavors.
All-Purpose Flour – Helps thicken the bisque to create a velvety texture.
Grape Juice – grape juice with a splash of lemon juice or vinegar to provide the necessary acidity.
Apple cider Vinegar – apple cider vinegar + 1 tsp honey or maple syrup to replicate the subtle sweetness and depth of flavor.
Lobster or Shellfish Stock – The star ingredient that forms the foundation of the bisque’s seafood flavor.
Thyme – A classic herb that brings warmth and earthiness.
Bay Leaf – Infuses a subtle depth of flavor during the simmering process.
Heavy Cream – Creates the rich, silky-smooth texture that makes this bisque luxurious.
Sherry Vinegar – A splash of acidity to brighten and balance the flavors.
Lobster Meat – Tender, juicy chunks of lobster that make every bite indulgent.
Chopped Chives (Optional) – Adds a fresh, slightly oniony finish as a garnish.

For the Lobster or Shellfish Stock

Onion – Adds depth and a natural sweetness to the stock.
Celery – Contributes a mild, savory note.
Carrot – Provides a subtle natural sweetness that enhances the broth.
Garlic – Infuses the stock with aromatic depth.
Peppercorns – Adds mild heat and complexity.
Thyme – A classic herb that complements seafood beautifully.
Bay Leaves – Enhances the broth with an earthy undertone.
Lobster, Shrimp, or Crab Shells – The key ingredient for a deeply flavorful stock.
Water – Just enough to cover the ingredients and extract their flavors.

Ultimate Lobster Bisque Recipe

Lobster Bisque is a luxurious, creamy soup perfect for special occasions or when you want to impress. This carefully refined recipe brings out the richest lobster flavor with a silky texture that makes every spoonful irresistible.

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Course: Appetizer, Soup

Cuisine: French

Keyword: Ultimate Lobster Bisque Recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Notes

Ingredients

For the Bisque:

4 tbsp butter
1 large yellow onion, diced
5 stalks celery, diced
3 medium carrots, diced
1 garlic clove, minced
Salt and white pepper, to taste
1 sprig fresh tarragon (or ¾ tsp dried tarragon)
3 tbsp tomato paste
1 tsp paprika
⅛ tsp cayenne pepper
¼ cup all-purpose flour
¾ cup white grape juice
2 tbsp apple cider vinegar + 1 tsp honey or maple syrup
6 cups lobster or shellfish stock (see notes)
1 sprig fresh thyme (or ¼ tsp dried thyme)
1 bay leaf
1 cup heavy cream
1 tsp sherry vinegar
10 oz lobster meat, cut into chunks (see notes)
Chopped chives, for garnish (optional)

For the Lobster or Shellfish Stock:

1 large onion, halved
2 stalks celery, halved
1 carrot, halved
3 cloves garlic, smashed
5 peppercorns
4 sprigs thyme
2 bay leaves
Lobster, shrimp, or crab shells (as many as possible)
Water (enough to cover ingredients)

Instructions

Making the Bisque:

In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.
Add onion, celery, carrots, and garlic. Season with salt and white pepper. Cook, stirring frequently, until vegetables soften (about 8 minutes).
Stir in tarragon, tomato paste, paprika, and cayenne until well combined.
Sprinkle in the flour and stir until fully incorporated.
Pour in white grape juice and apple cider vinegar + honey or maple syrup mixture. Increase heat to medium-high and stir until liquid is absorbed.
Add lobster stock, thyme, and bay leaf. Season with salt and white pepper, cover, and simmer for about 20 minutes until vegetables are very tender.
Remove thyme sprig and bay leaf. Puree the soup using an immersion blender or blend in batches until completely smooth. If necessary, strain through a fine mesh sieve for a silkier texture.
Return soup to medium-low heat, stir in heavy cream and sherry vinegar, and adjust seasoning as needed.
To serve, divide lobster meat among bowls, ladle hot soup over the top, and garnish with extra lobster meat and chives if desired. Serve immediately.

Making the Lobster or Shellfish Stock:

In a large stockpot, add onion, celery, carrot, garlic, peppercorns, thyme, bay leaves, and lobster/shrimp/crab shells. Press ingredients down to reduce empty space.
Add enough water to fully cover, bring to a boil, then reduce heat to a gentle simmer. Cook for 20-30 minutes.
Strain the stock and store in jars or plastic containers. The yield varies depending on shell quantity. The stock can be frozen for up to 6 months.

Notes & Tips

Stock Substitute: If homemade stock isn’t an option, use boxed seafood broth or bottled clam juice. Adding extra lobster shells to the simmering bisque will enhance the flavor.
Blending Hot Soup: Be cautious when blending hot liquids—avoid airtight blenders like NutriBullet unless the soup has cooled completely.
Lobster Options: Whole lobsters yield the best results (plus shells for stock), but frozen tails or pre-cooked lobster meat also work well.
Thicker Bisque: If a thicker consistency is preferred, whisk together flour and water into a slurry and add gradually to the simmering soup, whisking continuously.
Silky Texture: If your blender isn’t high-powered, strain the soup for an ultra-smooth consistency.
Pro Tip: Warm serving bowls before plating the bisque to keep it hot for longer.

Nutrition

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Do I have to use live lobsters, or can I use pre-cooked or frozen lobster meat?

While live lobsters provide the freshest flavor and the shells needed for a rich stock, you can use pre-cooked or frozen lobster meat as a time-saving alternative. If you opt for pre-cooked or frozen meat, consider using store-bought seafood stock to maintain the bisque’s depth of flavor.

Is it necessary to make homemade lobster stock?

Homemade lobster stock enhances the bisque’s flavor significantly, as it extracts the essence from the shells. However, if making stock from scratch is not feasible, high-quality store-bought seafood or shellfish stock can be a convenient substitute. citeturn0search4

How can I achieve a smooth and creamy texture without a high-powered blender?

If you don’t have a high-powered blender, you can still achieve a silky bisque by blending the soup in batches until smooth. After blending, strain the soup through a fine-mesh sieve to remove any remaining solids, resulting in a velvety texture.

Can I prepare lobster bisque in advance?

Yes, lobster bisque can be prepared ahead of time. You can make the bisque base and refrigerate it for up to two days. When ready to serve, gently reheat the soup over low heat, add the cream, and incorporate the lobster meat just before serving to maintain its tenderness.

How do I reheat leftover lobster bisque without overcooking the lobster meat?

To reheat leftover bisque, warm it gently over low heat, stirring occasionally. Avoid bringing the soup to a boil, as high temperatures can toughen the lobster meat. Slow and gentle reheating will preserve the bisque’s creamy texture and the lobster’s tenderness.