Lobster Bisque is a delicious and velvety soup, perfect as a starter or a main dish.
It’s easy to make and the results are always impressive!
A simple lobster infused broth is mixed aromatics, cream and chunks of juicy lobster meat. I love to create a flavorful lobster broth from shells (if you have any leftover at a restaurant, bring them home) but you can also use frozen lobster in this recipe with great results.
This is kind of a fun post! Why? Well this is actually the very first recipe I ever posted on Spend With Pennies oh so long ago! :) Of course, we’ve enjoyed this crazy delicious recipe so many times since!
Since we had a few extra lobsters left from our recent lobster dinner, I decided to make lobster bisque from the leftover shells! This recipe has been made and tweaked a million times (it’s very forgiving) but overall its the same and always rich and amazing!
Easy Lobster Bisque is impressive enough for guests and easy enough for a weeknight meal!
What is Lobster Bisque
Don’t let the name of this delicious soup scare you!
Bisque is simply a smooth creamy soup made from the broth of lobsters, crabs or other crustaceans. So basically lobster broth that is 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 absoltely perfect for any leftover lobster (or the bit leftover and the shells you’ve brought home from a dinner out).
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!
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!
Serve this beautiful dish with some crusty bread (we love to sop up any leftovers in our bowls) and a fresh delicate salad such like our favorite Cucumber Dill Salad with Lemon Vinaigrette.
- 1/2 lb cooked lobster meat with shells if possible
- 1/4 cup butter divided
- 1/2 cup onion divided
- 1/3 cup white wine
- 1 1/2 cups chicken broth
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 3 dashes Tobasco sauce
- 1/3 cup cooking sherry
- 3/4 teaspoon dired thyme
- 1 bay leaf
- 4 oz tomato paste
- 1 1/2 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 1/4 cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer 10 minutes. Strain and set aside.
- Melt remaining butter over medium heat. Add onion and garlic and cook until softened. Add white wine and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.
- Stir in sherry, thyme, bay leaf, and tomato paste. Simmer 15 minutes or until thickened.
- Add in cream and lobster meat and heat over medium heat until hot. Serve immediately.
- Place olive oil in a pan with lobster shells and brown shells over medium-high heat (10-15 min). Add all remaining ingredients except cream. Simmer, half covered, 30-40 minutes. Strain with cheesecloth and "press" on solids to remove all liquids. Return to pot, add cream and simmer 5 minutes. Put reserved meat into a bowl and ladle hot bisque over top. Enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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