Lobster Bisque – a classic creamy and smooth, highly seasoned soup made from lobster and aromatics that is a Mother’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 dinner at home!

Mother’s Day is around the corner – yes I know. You can’t miss it! 

By now, in my neck of the woods, it’s already too late to book anything. But I’m not going to worry about that – let hubby sweat it out. I’m totally fine dining at home with this bisque here.

If all the five-star restaurants are booked by then, this would be a good place to start. This classic Lobster Bisque recipe here is as good as those you pay a hefty amount for 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 for $5-6 apiece. 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 a different recipe. The cream is added at the end, thus resulting in a luscious soup with the full essence of lobsters. To add another layer of texture, this soup is topped with 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. Side note: 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 cozy dinner with some good music in the background, some good wine, and an incredible entree like this Lobster Bisque. Serve immediately and serve with toasted French bread.

Happy Mother’s Day!

How To Make Lobster Bisque

Start by boiling lobster tails for about 3-4 minutes, long enough until shells turn slightly red. Let it cool. Once cool, remove lobster tails from the pot and reserve the stock.

Place the tail on its side on the counter and use both hands to press down on the trail until the shell cracks. Then hold the tail, flippers facing you, and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack the 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, it works.

Return the lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil 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 the lobster meat into bite-sized pieces. Chill until ready to be used.

When ready, strain the shells from the stock and reserve the lobster stock.

Add olive oil to a 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 the lobster stock. Simmer for about 8- 10 minutes. 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 saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat, season with creole seasoning lightly, and saute for about 2 minutes or until warmed through. Top individual bisque with lobster and serve immediately.

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Lobster Bisque

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.

4.91 from 32 votes

Cook: 50 mins

Additional Simmering Time (if time permits): 20 mins

Total: 1 hr 10 mins

French

Servings 4 - 5 cups

Ingredients

• ▢ 2-3 tails (Fresh or Frozen)
• ▢ 2 tablespoons (28.3 g) olive oil extra virgin
• ▢ ½ cup (75 g) onion chopped
• ▢ ¼ 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
• ▢ ½ teaspoon (3.40 g) paprika
• ▢ ½ – 1 teaspoon (0.90- 1.80 g) white pepper
• ▢ 1 tablespoon (25 g) tomato paste
• ▢ 2-2 ½ cups (705-940 g) lobster stock (adjust to desired thickness)
• ▢ 1 cup (240 g) heavy cream
• ▢ 2- 3 tablespoons (28.4 g) butter
• ▢ ¼ -½ teaspoon (0.90-1.8 g) cayenne pepper (optional)

Instructions

• Start by boiling lobster tails for for about 3-4 minutes, long enough until shells turn slightly red. Let it cool.
• Once cool, remove lobster tails from the pot and reserve the stock.
• Place the tail on its side on counter and use both hands to press down on the tail until the shell cracks. Then hold the 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 it works.
• Return the 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 the lobster meat into bite-sized pieces. Chill until ready to be used.
• When ready, strain the shells from the stock and reserve the lobster stock.
• Add olive oil to a 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 lobster stock. Simmer for about 8- 10 minutes.
  
• 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 saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat, season with creole seasoning lightly, and saute for about 2 minutes or until warmed through.
• Top individual bisque with lobster and serve immediately.

Tips & Notes:

1. 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 dim the lights on the lobster yourself. It goes bad quickly shortly after.
2. You may swap white wine with brandy - it has a sweet aroma and subtler presence. Or just more stock,  if you want to exclude alcohol. 
3. You can go for a last round of straining into a fine-mesh strainer right after blending.
4. Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 469kcal (23%)| Carbohydrates: 9g (3%)| Protein: 7g (14%)| Fat: 43g (66%)| Saturated Fat: 23g (144%)| Cholesterol: 159mg (53%)| Sodium: 1050mg (46%)| Potassium: 233mg (7%)| Sugar: 3g (3%)| Vitamin A: 2205IU (44%)| Vitamin C: 4.8mg (6%)| Calcium: 83mg (8%)| Iron: 0.6mg (3%)

Author: Imma

Course: Soup

Cuisine: French

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