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!
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?
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!
- Brown the shells with butter and onion.
- Add broth to extract the flavors.
- Strain your broth, add some wine and aromatics & simmer.
- Stir in cream and lobster meat.
While there are a few steps, it’s not difficult at all!
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
- Creamy Seafood Chowder – Easy to make!
- Herb Crusted Baked Salmon – Reader favorite!
- Lemon Garlic Shrimp Fettuccine – Buttery and delicious!
- New England Clam Chowder – Creamy and delicious!
- Baked Lemon Butter Salmon Pasta – 5-star recipe!
- Shrimp and Grits – Personal favorite!
- 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
- ⅓ cup white wine
- ⅓ 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
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)