I love lobster everything: grilled lobster tail, lobster rolls, you name it. And this classic lobster bisque recipe is as good or better than anything you’d get at a fancy-schmancy restaurant. But without the hefty price tag. 😉 And did I mention that this soup is keto-friendly and gluten-free? Woohoo! However, for lobster bisque, you obviously need lobster. And you don’t waste anything because the shells make a rich seafood broth (think stock but made with the shells instead of beef or chicken bones). So let’s get to the good stuff.
Recipe Ingredients
How to Make Lobster Bisque
Prep Lobster and Stock
Cook Lobster – Boil the lobster tails for 3-4 minutes (long enough for the shells to turn slightly red). Let them cool. (Photo 1) Prep Lobster Meat – Place the tails on their side on your work surface and use both hands to press down until the shell cracks. Hold the tail with your thumbs (with the flippers toward you and the shell facing down) on opposite sides. Pull both sides back to crack open the shell and remove the meat. Alternative – Cut down the center of the tail with kitchen shears and remove the meat. (Photo 2) Make Stock – Return the lobster shells to the pot, and add 4-5 cups water. Bring to a boil, lower heat to medium-low, and simmer for at least 20-25 minutes (if time permits, simmer for an extra 20 minutes). Strain and discard the shells. (Photo 3) Chop the Lobster Meat – Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to use. (Photo 4)
Make the Bisque
Saute – Heat olive oil in a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme for 4-5 minutes. (Photo 5) Flavor – Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and white pepper. Cook for about a minute. (Photo 6) Simmer – Then stir in the tomato paste and 2-2½ cups of the lobster stock. Simmer for 8-10 minutes. (Photo 7) Make it Creamy – Pour in the cream and butter, let the butter melt, then remove from stove. (Photos 8-10) Puree – Carefully pour it into a blender and puree in batches to avoid pressure building up. Or use a stick blender in the pot until your bisque is smooth. Adjust the seasoning with cayenne and salt to taste. Assembly – Heat a saucepan over medium and add a tablespoon of butter, followed by the chopped lobster. Then lightly season with Creole seasoning, and simmer for a minute or two until heated. Serve – Divide the bisque into serving bowls, top with lobster, and serve immediately.
Recipe Variations
Tips and Tricks
Serving and Storage Instructions
Lobster Bisque is best as soon as it’s done and still hot. Yum! I don’t recommend making it ahead since neither lobster nor heavy cream do well in the freezer. But for leftovers, let them completely cool before refrigerating them in an airtight container for up to two days. Reheat over low heat on the stovetop, covered, occasionally stirring until hot. Or reheat individual servings in the microwave on medium power in 30-second blasts until hot.
What to Serve With Lobster Bisque
Make it a cozy date-night dinner with good background music, good wine, and amazing side dishes. Garlic bread or potato bread rolls, roasted baby carrots, and sauteed Brussels sprouts will definitely impress your better half. Wine pairing: A chilled Chardonnay or dry Riesling is perfect with lobster bisque.
More Amazing Soup Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”QoIpsNAI” upload-date=”2020-12-26T11:52:57.000Z” name=”Lobster Bisque” description=”Lobster Bisque – a classic creamy and smooth, highly seasoned soup made from lobster and aromatics that is a Valentine’s Day favorite entree or served as a first course. A dreamy indulgence of a five-star dining experience – just in time for a cozy date night at home!” player-type=”collapse” override-embed=”false”] This blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video
