Creamy Lobster Bisque (Printable)
Luxurious smooth lobster bisque with rich seafood flavors and a creamy finish for a refined dish.
# What You'll Need:
→ Seafood
01 - 2 whole lobsters (about 1.5 lbs each), cooked, meat removed and shells reserved
→ Vegetables & Aromatics
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 1 celery stalk, chopped
05 - 1 medium carrot, chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons tomato paste
→ Liquids
08 - 120 milliliters dry white wine
09 - 960 milliliters seafood or fish stock
10 - 240 milliliters heavy cream
→ Seasonings
11 - 1 bay leaf
12 - 0.25 teaspoon paprika
13 - 0.25 teaspoon cayenne pepper (optional)
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - 1 tablespoon fresh chives or tarragon, finely chopped
16 - Lemon wedges (optional)
# How to Make It:
01 - Remove lobster meat from shells. Chop into bite-sized pieces, cover and refrigerate. Reserve shells.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot; cook until softened, about 6 minutes.
03 - Incorporate garlic and tomato paste; sauté for 2 minutes until fragrant.
04 - Add reserved lobster shells to pot; cook while stirring for 4 minutes to extract flavor.
05 - Pour in white wine and scrape any browned bits from the bottom. Simmer for 2 minutes.
06 - Add seafood stock, bay leaf, paprika, and cayenne pepper. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.
07 - Remove and discard lobster shells and bay leaf. Using an immersion blender or standard blender, purée soup until smooth.
08 - Return bisque to low heat. Stir in heavy cream and simmer gently for 5 minutes.
09 - Incorporate lobster meat, reserving a few pieces for garnish. Season with salt and pepper, heat through gently for 2 to 3 minutes without boiling.
10 - Ladle bisque into bowls. Garnish with reserved lobster meat and fresh herbs. Serve with lemon wedges if desired.
# Expert Advice:
01 -
- It tastes like a restaurant dish but comes together in just over an hour, which feels like magic.
- The soup is naturally luxurious without being fussy—no flambéing required, just honest cooking.
- You'll have leftover lobster meat to garnish, and that small luxury on top of each spoonful changes everything.
02 -
- Don't skip the 30-minute simmer after adding the stock—this is when the shells truly release their depth, and rushing it will leave you with a thin, underseasoned soup.
- When adding cream, keep the heat low and never let the bisque boil after that point, or it will break and separate, losing all that silky luxury you worked for.
- Taste constantly in the final minutes and season boldly—a bisque needs more salt than you might initially think to really shine.
03 -
- If your bisque breaks or separates after adding cream, whisk in a splash of cold stock off the heat and it will usually come back together—a lifesaver if you're a little too generous with the heat.
- For silky-smooth texture, strain the blended soup through a fine-mesh strainer before adding the cream; it's an extra step but transforms it from good to genuinely luxurious.