Easy Lobster Bisque

This post may contain affiliate links. Please read my disclosure policy.

Lobster Bisque is a delicious and velvety soup, perfect as a starter or a main dish. This recipe has a simple lobster infused broth mixed aromatics, cream and chunks of juicy lobster meat. 

It’s easy to make and the results are always impressive!

Lobster Bisque in a white bowl

Delicious and Aromatic

Did you know that this was the very first recipe I ever posted on Spend With Pennies oh so long ago!  Of course, we’ve enjoyed this delicious recipe so many times since (and I’ve updated the photos), it’s always rich and so flavorful!

Everyone seems to love soup recipes and this Lobster Bisque is no exception. It’s impressive enough for guests (yet easy enough for a weeknight meal)!

What is Lobster Bisque?

Lobster bisque is simply a smooth creamy soup made from the broth of lobsters, crabs or other crustaceans. So basically broth made from lobster shells that has been strained and cream is added. Easy right?

Closeup of Lobster Bisque on a spoon

How to Make Lobster Bisque

In this recipe, we try to get as much lobster flavor as we can from the shells and meat. I start with cooked lobster because this recipe is absolutely perfect for any lobsters (or the bit leftover and the shells you’ve brought home from a dinner out). Broiled Lobster Tail would produce the perfect leftovers for this Lobster Bisque!

With just a few simple steps, you can get amazing flavor in a simple lobster bisque that is off the charts good!

  1. Brown the shells with butter and onion.
  2. Add broth to extract the flavors.
  3. Strain your broth, add some wine and aromatics & simmer.
  4. Stir in cream and lobster meat.

While there are a few steps, it’s not difficult at all!

Lobster bisque in bowl

Lobster Bisque Variations

This soup is perfect as written! You can definitely change it up based on what you have on hand or to make it even easier to make.

  • Broth:  While I prefer to make my own, you can purchase lobster broth or lobster base to make it easy
  • Lobster Meat: The lobster meat is my favorite part of this soup. If you just have the shells for broth but not much meat leftover, you can simply add less meat or use frozen/canned lobster meat. Although, fresh is best of course!
  • Sub in Shrimp: Shrimp is a great substitution in this recipe, you can add it in addition to the lobster or you can add it in place if you don’t have any lobster meat.
  • Season to taste:  A pinch of curry, garden fresh herbs and a dash of hot sauce all make great additions.

How Long Does Lobster Bisque Last in the Fridge?

As with most seafood, you don’t want to keep lobster bisque in the fridge very long (and it doesn’t freeze well). I’d plan on eating it within 2 days max! (As with most cream soups, this recipe doesn’t freeze well.

Serve this beautiful dish with some crusty bread (we love to sop up any leftovers in our bowls) and a fresh delicate salad like our favorite Cucumber Dill Salad with Lemon Vinaigrette.

More Seafood Favorites

top view of cooked Lobster Bisque
4.75 from 16 votes
Review Recipe

Lobster Bisque

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly Nilsson
A rich and creamy bisque filled with buttery chunks of delicious lobster! 


  • ½ pound lobster meat cooked, with shells if possible
  • ¼ cup butter divided
  • ½ cup onion diced, divided
  • 2 cups chicken broth
  • ½ cup carrot diced
  • ½ cup celery diced
  • 2 cloves garlic minced
  • cup white wine
  • cup cooking sherry
  • 1 tablespoon Worcestershire sauce
  • 3 dashes Tabasco sauce
  • ¾ teaspoon dried thyme
  • 1 bay leaf
  • 2 ounces tomato paste
  • 1 ½ cups half and half or light cream

Follow Spend with Pennies on Pinterest


  • Remove the meat from the shells and set aside.
  • Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain and set aside.
  • Melt remaining butter over medium heat. Add remaining onion, carrots, celery, and garlic and cook until onion is softened. Add white wine and sherry and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.
  • Stir in broth, thyme, bay leaf, and tomato paste. Simmer for 15 minutes or until thickened. Remove bay leaf and use an immersion blender to puree until smooth.
  • Add in cream and simmer until thickened, stir in lobster meat, and serve immediately.

Nutrition Information

Serving: 0.75cup, Calories: 336, Carbohydrates: 13g, Protein: 14g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 988mg, Potassium: 656mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3639IU, Vitamin C: 16mg, Calcium: 188mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword easy lobster bisque, how to make lobster bisque, lobster bisque, lobster bisque recipe
Course Appetizer, brunch, Dinner, Entree, Lunch, Main Course, Party Food, Seafood, Soup
Cuisine American


Lobster Bisque with title
Lobster Bisque with writing
Lobster Bisque in a bowl shown with a title
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This recipe is a mess, it says to half a half cup of carrots and celery then makes literally no mention of them at any time in the recipe

    1. Hi David, we add the celery and carrots in step 3 with the remaining onion. Thanks for pointing that out!

  2. This was delicious! We ended up with a couple of leftover lobster tails from our Red Lobster New Year’s Eve feast and this was the perfect way to use them up. I took quite a few liberties with the recipe based on ingredients we had on hand and it was still fantastic. Served with some leftover cheddar biscuits. Thanks for the inspiration :)5 stars

  3. Excellent recipe. My husbands loves lobster bisque and tries it at every restaurant that serves it. He said it was restaurant quality and practically licked the bowl clean. I did used vegetable broth instead of chicken, whipping cream instead of half and half and fresh thyme instead of dried thyme. Definitely will be making again soon. I also broiled the lobster tails just as suggested with meat thermometer. Perfect. Thank again❤️5 stars

  4. I had a question about the last few steps, when you add back the other half of the onions do you leave them as chunks? It says to strain them out in the beginning and then as far as I can tell they’re left as is toward the end. I pureed them but I was wondering what the recipe intended.
    This recipe was amazing! My favorite bisque recipe!5 stars

    1. I’m so glad you enjoyed it Jennie! Sorry for the confusion. The onion is finely diced and technically a bisque should be smooth so it should be pureed. I usually dice them quite finely and if it’s just the two of us, I sometimes leave it. I’ve updated the recipe with this information.

  5. I thought that the cayenne would be subdued by the cream and I was wrong.

    Also feel like there was too much chicken broth. I added a lot more cream to take the burn down and balance it out.

    The tomatoes and onion also overwhelm.3 stars

  6. When do you put in the chicken broth mixture again? Sorry I’m just reading this and I’m a little confused on that part.

  7. Making this for the 2nd time as it was a great hit the first time! Used real sherry and it was perfect. A perfect soup for lobster lovers.

  8. I am confused about step 6. I followed steps 1 through 5 which ends with serve immediately. Then Step 6 starts it all over from the beginning again all in step 6 that also ends with Serve immediately. Is step 6 an optional way of doing the whole recipe all in the one step…… Or am I missing something?4 stars

  9. can you pls review and edit?  you say 1/4 cup butter divided but then say 1/4 cup to sauté onions.   also is it 1/3 cup sherry or 1 1/3 cup sherry?
    thanks!4 stars

  10. MMMMmmm! Looks fantastic. I love bisque, I always thought it would be more complicated to make. On my “Must try” list for sure!