This lobster bisque recipe is better than a restaurant recipe and it’s easy to make. This can be served as a main dish or a side dish.
What is a Bisque?
A bisque is a thick and creamy soup that is most often made with seafood like lobster, crab, shrimp, mussels, or clams. Bisque can also be made with vegetables like tomatoes, celery, or fennel. This version has a tomato and cream base, and it’s seasoned with pureed vegetables that have been sautéed to bring out their savory flavors. It differs from seafood chowder as it is smooth (and not chunky) with just lobster added as a garnish.
Homemade is Best
Lobster is a special occasion food and bisque is an easy way to make a little bit of this pricey protein go a long way! This soup can be made with a whole lobster (or even from leftovers of a lobster meal) or just tails to keep it easy. The broth is flavored with lobster shells and this bisque is rich and smooth.
What’s in Lobster Bisque?
LOBSTER: Fresh or frozen lobster pieces can be used in this recipe (as long as it’s cooked first). You can either cook a whole lobster or just cook a couple of lobster tails. Lobster tails can be broiled or boiled. BROTH: I use chicken broth as the base of this bisque but you can also use seafood or vegetable broth. The broth is flavored with onion, lobster shells, a bit of tomato paste, and some heavy cream for a velvety flavor. VEGETABLES: Onions, carrots, and celery (called a mirepoix in French cooking) provide great flavor to the base of this soup.
How to Make Lobster Bisque
Make this lovely and creamy lobster bisque! It’s totally worth the calorie splurge.
- Prep Lobster Meat – Remove the cooked lobster meat from the shells and lightly brown the shells in a pot with butter and onion.
2. Simmer Broth with Shells – Add onion and broth and simmer (per the recipe below). Strain broth and set aside.
Cook Vegetables – Sauté onion, carrots, celery, and garlic. Add remaining broth ingredients and simmer.
Blend – Blend the vegetables with a hand mixer until the broth is smooth. This helps thicken the soup.
Add Cream and Lobster – Gently add in cream and lobster meat.
Lobster Bisque Tips/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 easier. Lobster Meat: If you bring home your shells from a lobster dinner, you can use them to make the broth. If you need extra meat, you can simply add less meat or use frozen/canned lobster meat 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 of it 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.
Leftover Lobster Bisque
For best results, keep lobster bisque covered in the refrigerator for 2-3 days. Reheat on the stovetop and add a little extra cream if needed. Lobster bisque can be frozen in quart-sized freezer bags with the date labeled on the outside for about 4 weeks. Thaw in the fridge and heat in a saucepan on low and whisk until the bisque is smooth.
Seafood Favorites
Extra Creamy Lobster Mac and Cheese – decadent delight Cajun Shrimp Pasta – quick spicy dinner Creamy Seafood Chowder – hearty soup Grilled Mahi Mahi with Mango Salsa – one word. YUM! Cheesy Hot Crab Dip – tasty appetizer
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