Lobster Bisque – a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine’s Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home!
The Special V Day is around the corner – yes I know. You can’t miss it ! Did you know Valentine’s Day is one of the most booked days at restaurants, next to mother’s day.
By now, in my neck of woods, it’s already too late to book anything. But am not going to worry about that – let hubby sweat it out. Am totally fine dining at home with this bisque here.
If all the the five-star restaurants are booked then, this would be a good place to start. This classic Lobster Bisque recipe here is as good as those you pay for a hefty amount at a fancy schmancy restaurant without the hefty price tag.
Lobster Bisque is a classic entree of French origin. It’s a creamy, smooth and flavorful soup based on a strained broth from lobsters. But you could also use the same method with crabs, shrimps or crayfish.
Bisque is actually a method of extracting flavor from crustaceans (hard shelled-sea creatures) by simmering with aromatics to create a deeply flavored stock, then strained out, simmered again and pureed.
The best part about this recipe is that it’s affordable. Instead of buying a whole lobster, you can use fresh or frozen lobster tails.
Guess what? Usually at this time of the year Lobster tails are on sale $5-6 a piece. I just checked and most supermarkets have it on sale .
Bisque is made using rice as a thickener, here I used heavy cream – leftover from my other recipe. Cream is added at the end part of cooking thus resulting in a luscious soup with full essence of lobsters. To add another layer of texture, this soup is topped with a buttery and creole-seasoned lobster meat . Oh YES!
And what’s a good warm soup without a little kick of heat? Here, I also added my go-to homemade Creole Seasoning, plus a dash of cayenne pepper. AHHH, I did finish up an entire bowl before I took these shots. You know, just to warm up my belly.
Restaurant-quality dining at home has never been this good. This would surely impress your BOO! Make it a candlelight dinner with slow soft music in the background, a good wine annnd an incredible entree like this Lobster Bisque. Serve immediately and serve with toasted French bread.
Happy Valentine’s Day!
Tips and Notes:
- Lobster tails are usually packed in portions in the seafood frozen section at most grocery stores. If you use the fresh ones, straight out of the sea, keep it alive until the very last second, which also means that you have to dispatch it yourself. It goes bad so easily once its death.
- You may swap white wine with brandy – it has a sweet smell and subtler presence. Or just more store , if you want to exclude alcohol.
- You can go for a last round of straining into a fine-mesh strainer right after blending.
Lobster Bisque – Rich and Indulgent lobster bisque with deep flavor and chunks of Sautéed lobsters. So wonderful on a cold night as a starter or on its own.
- 2-3 tails (Fresh or Frozen)
- 2 tablespoons (28.3 g) olive oil extra virgin
- 1/2 cup (75 g) onion chopped
- 1 /4 cup celery , diced
- 2 teaspoons (5.60 g) garlic minced
- 1 teaspoon (0.80 g) Fresh thyme
- ½ cup (119.50 g) dry white wine , replace with stock
- 2 teaspoons (34 g) Worcestershire sauce
- 1 teaspoon (2.60 g) creole seasoning
- 1/2 teaspoon (3.40 g) paprika
- ½ – 1 teaspoon (0.90- 1.80 g) white pepper
- 1 tablespoon (25 g) tomato paste
- 2-2 1/2 cups (705-940 g) lobster stock (adjust to desired thickness)
- 1 cup (240 g) heavy cream
- 2- 3 tablespoons (28.4 g) butter
- 1/4 -1/2 teaspoon (0.90 g) cayenne pepper (optional)
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Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
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Once cool, remove lobster tails from the pot and reserve stock.
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Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
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You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.
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Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
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While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
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When ready strain the shells from the stock and reserve Lobster stock.
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Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
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Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
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Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
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Add cream and butter – let it melt , then remove from stove.
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Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
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Season with salt and cayenne pepper to taste, if desired.
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Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
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Top individual bisque with lobster and Serve immediately.
Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.
Start by boiling Lobster tails for for about 3-4 minutes, long enough for the until shells to turn slightly red. Let it cool. Once cool, remove lobster tails from the pot and reserve stock.
Place tail on its side on counter and use both hands to press down on tail until shell cracks , Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way works. Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
When ready strain the shells from the stock and reserve Lobster stock. Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic ,celery and thyme and cook for about 4-5 minutes. Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning paprika and white pepper. Cook for about a minute.
Then stir in the tomato paste, followed by 2- 2 1/2 cups lobster stock. Simmer for about 10 or minutes, to cook down the the liquid.
Add cream and butter – let it melt, then remove from stove. Add to a blender and puree.
Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth. Season with salt and cayenne pepper to taste , if desired
Place a sauce-pan over medium heat , then add about 1 tablespoon butter to it followed by chopped lobster meat , season with creole seasoning, if desired, lightly saute for about 2 minutes or until warmed through. Top individual bisque with lobster and Serve immediately.
I have plenty.of lobster meat from Belize, can I make bisque using it ? and how ?
Looking at the recipe it doesn’t look too unhealthy, what gives it so much saturated fat?
I’m looking forward to making this tomorrow!!
Heavy cream! But you’ll be fine. Sugars and simple carbs are the real culprits in a diet!
Damn! I can’t stop eating this.
Thank you Immaculatebites. You are my heaven for recipes!
Very good recipe, I altered it so I could make a lot more. It turned out great, and I made enough to share with my kids and parents for their home. I used shrimp, lobster, and crab instead of just lobster, and made a rue to help thicken it up. I used all the ingredients, just more of everything. I would definitely make this again, but I wouldn’t use crab it was a wast of time. Thanks.
Could make the bisque up to the point of heating the lobster meat, then put in the refrigerator, and getting it out for right before serving? Then heat the bisque & the lobster and then serve?
Yes you can. I just reheated some that I made and it is all good.
I used cornstarch to thicken the lobster stock. Elevation has a huge effect on the thickening.
The pureeing of the mix is essential.
Added in twice the amount of tomato paste for better color and nuance flavors.
Dry sherry drizzled on top is great.
Did it three times now and it has come to be perfect.
Excellent!
I followed the directions exactly– except I used clam juice in place of lobster stock. It never thickened up!!
Mine usually does . Making this next week for guests will update if I have any further instructions. Make sure you use cream and blend all the bisque before serving .
Very tasty but mine did not thicken either. Any suggestions?
I just made this recipe this weekend and 2 1/2 cups of lobster stock works just perfect. It will do the trick.
Made this on NYD 1/1/19 with 6 leftover lobster shells from our NYE dinner. It was my first bisque ever and sooooooooo good. I grew up in New Orleans and this tastes exactly like something you would find in a restaurant there. Mine was also on the thin side, next time if I want it thicker I will use some flour. But the flavor was delicious. It was a much deeper and darker flavor the next day but I added more cream to lighten up/balance the flavor a bit. I still have some of the lobster stock left, and will try a lobster sherry cream sauce for pasta next.
Thank you for taking the time to let me know, Susan. That lobster sherry cream sauce on pasta sounds delish!
I will fix this again. Really great flavor especially if you make your stock with the shells. Mine did not thicken and not sure why however wasn’t an issue because it was so tasty.
I have updated recipe . 2 1/2 cups of lobster stock works just fine.
Really good recipe! Will do again! 5 Stars!
Awesome!!! Thanks Tom.
I want to make this but I’m not sure how big of lobster tails I need to buy? Our local grocery has 57g and 150g tails. My gut says go big, my wallet says go small….what did you use?
Hi Donalda,
I used 2 lobster tails about 5 ounce (140grams ).
I made this last night, and my husband would not stop raving about how amazing it was. The only things I changed was adding Cajun seasoning instead of creole, because that’s what I had on hand, and blending the lobster into the soup. Fantastic! Thank you!
Thank you for taking the time to let me know! I’m glad it worked out well for you.
Just made this soup tonight. Hardest part was buildings stock. Smelled so good. Didn’t have tomato paste so used sauce, whole can. Sauteed lobster with a little bit of cayenne as I didn’t have creole seasoning. Will definitely do this again.
SO happy to hear this Cris! Thanks for taking time out to let me know.