Lobster Bisque is an absolutely divine soup that has tender chunks of lobster meat in a creamy bisque that’s made with homemade lobster stock! Make a pot of this delicious soup in just an hour!
No matter the occasion for serving this soup, this Lobster Bisque is sure to please! Whether it’s for your family on a chilly day, a special occasion such as Valentine’s Day, or another holiday, bellies and taste buds will be more than satisfied! Personally, I think this is an excellent choice for Christmas dinner.
The flavor and texture of this homemade lobster bisque resemble that of a high-end restaurant. Yet you’ll enjoy it for fraction of the cost while also being able to serve 7 other people!
All About The Best Lobster Bisque Recipe
Taste: Each spoonful of Lobster Bisque is filled with tender, sweet lobster meat pieces in a creamy soup base. It has a sweet, savory taste that’s filled with deliciously dimensional flavor! The flavor starts with the homemade lobster stock, giving this soup its heavy seafood flavor with a slight buttery taste. While the bisque itself brings its heavy cream, tomato paste, and white wine base that’s filled with vegetables such as carrots, potatoes, and onions.
Texture: This mouthwatering soup recipe is wonderfully thick and creamy! To get that delicious texture the soup is strained through a fine mesh strainer and then pureed with an immersion blender. Afterward, the chunks of tender lobster meat are added to the creamy soup base.
How To Make Lobster Bisque
- Fresh Live Lobster – Fresh, live lobsters bring out the best flavor in this homemade soup! The entire lobster is utilized in this recipe from the meat to the shell.
- Steamed Lobster – If you’ve never steamed lobster before it’s easy! All you need is 20 minutes of your time while you follow this simple guide on How To Steam Lobster!
- Strainer – A fine mesh strainer is used to strain the stock. This step is necessary to help achieve this soup’s creamy, smooth consistency.
- Immersion Blender – This step purees the vegetables in the soup. Another necessary step to reaching a smooth, creamy lobster bisque!
What To Serve With Traditional Lobster Bisque
- Crackers – For a lighter side you can pair this soup with some crackers! Saltines or oyster crackers are a great option.
- Bread – I love enjoying this soup with bread! This way I can use it to soak up every last bit of delicious soup! Sourdough Bread or French Baguette are my favorites to pair with this bisque. But any dinner roll or even garlic bread would also work!
- Red Meat – Enjoy your bowl of soup with a side of red meat such as a perfectly cooked Epic Rib Eye Steak!
- Seafood – You can never have too much seafood, right? To stretch this soup even more you could serve it as a side to your main seafood meal!
- Vegetables – Corn cob, Roasted Vegetables, or a Strawberry Spinach Salad!
As the weather shifts from summer to fall, it means soup season has arrived! From favorites like Chicken Noodle Soup to Incredible Lasagna Soup and even French Onion Soup, it’s time to enjoy them all!
How Do I Store Leftover Lobster Bisque?
Store this Lobster Bisque in an airtight container in the fridge. Enjoy the leftovers for 2 to 3 days!
To reheat the leftovers, pour them into a small pot and heat them slowly on the stovetop over medium-low heat.
To freeze, allow the soup to cool to room temperature before portioning it out in freezer bags, then lay the bags flat to freeze.
Is There A Substitution For White Wine?
If you need to substitute the dry white wine, chicken or vegetable stock would both be good options.
Just keep in mind any replacement may alter the final taste of this soup!
How Can I Thicken My Soup?
This soup does end up being nice and thick thanks to the heavy cream and tomato paste. Though if you still want to thicken it you can add a cornstarch slurry to the soup.
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- 2 (1.5-2lb) lobsters
- Shells from 2 lobsters
- 3 tablespoons salted butter
- ½ cup Sherry cooking wine
- 1 lemon
- 3 bay leaves
- 1 teaspoon whole peppercorns
- 6 whole garlic cloves
- 4 cups water
- 1 teaspoon sea salt flakes
- 3 tablespoons salted butter
- ½ white onion diced
- 1 shallot minced
- 4 red potatoes peeled and diced
- 1 cup chopped carrots
- 2 tablespoons tomato paste
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt flakes
- 2 garlic cloves minced
- ½ cup dry white wine
- 1 cup whole milk
- ¾ cup heavy cream
- 2 tablespoons fresh chives minced
- 1 tablespoon smoked paprika
- Steam the lobster and remove the meat. Place lobster meat into a small bowl and refrigerate until ready to use. Reserve the shells in a large bowl to use in the lobster stock later.2 (1.5-2lb) lobsters
- Prepare the lobster stock by melting the butter in a dutch oven over medium heat. Add the shells and cook for 10 minutes, stirring often.3 tablespoons salted butter, Shells from 2 lobsters
- Pour in the sherry and cook for 2 minutes until the sherry is almost completely evaporated. Juice the lemon into the dutch oven and add the bay leaves, peppercorns, 6 garlic cloves, sea salt, and water.½ cup Sherry cooking wine, 1 lemon, 3 bay leaves, 1 teaspoon whole peppercorns, 6 whole garlic cloves, 4 cups water, 1 teaspoon sea salt flakes
- Once the mixture has started to boil, reduce the heat to medium-low and simmer for 18 to 20 minutes.
- While the stock is cooking, prepare vegetables for the bisque by small dicing the onion, mincing the shallot and two garlic cloves, and peeling and dicing the potatoes and carrots. Set aside.½ white onion, 1 shallot, 2 garlic cloves, 1 cup chopped carrots, 4 red potatoes
- Then place a mesh strainer over a bowl and strain the stock into the bowl. Discard the solids and set the stock aside.
- Melt 3 tablespoons of butter in the dutch oven over medium heat. Add the onion, shallot, carrots, potatoes, tomato paste, cayenne pepper, and sea salt. Stir to combine, then cook for 5 minutes with the lid on, stopping to stir halfway through.3 tablespoons salted butter, 2 tablespoons tomato paste, 1 teaspoon cayenne pepper, 1 teaspoon sea salt flakes
- Add in the garlic and cook, stirring constantly for 1 minute.
- Carefully pour in the white wine and bring to a boil (this should happen fairly quickly, about 30 seconds to 1 minute). Once boiling, pour in the lobster stock. Lower the heat to medium/low and cook for 10 minutes.½ cup dry white wine
- Remove the dutch oven from heat and use an immersion blender to puree the vegetables until the mix is smooth. Once blended, place back onto the stovetop over medium-low heat and pour in the milk and heavy cream. Stir to combine and cook for 3 more minutes. Stir in the lobster meat and cook for 2 more minutes.1 cup whole milk, ¾ cup heavy cream, 2 (1.5-2lb) lobsters
- Garnish with fresh chives and smoked paprika and enjoy!1 tablespoon smoked paprika, 2 tablespoons fresh chives
- Steam your lobster at home using our directions or get it steamed at your local market.
- How Do I Store Leftover Lobster Bisque? Store this Lobster Bisque in an airtight container in the fridge. Enjoy the leftovers for 2 to 3 days! To reheat the leftovers, pour them into a small pot and heat them slowly on the stovetop over medium-low heat.
- Is There A Substitution For White Wine? If you need to substitute the dry white wine, you can replace it with brandy. However, if you’re looking for a non-alcoholic option chicken or vegetable stock would both be good options. Just keep in mind any replacement may alter the final taste of this soup!
- How Can I Thicken My Soup? This soup does end up being nice and thick thanks to the heavy cream and tomato paste. Though if you still want to thicken it you can add a cornstarch slurry to the soup.