Lobster Bisque is a classic creamy and smooth, highly seasoned soup made from lobster and aromatics that is a Valentine’s Day favorite entree or first course. A dreamy indulgent five-star dining experience just in time for a cozy, intimate dinner date at home!

Valentine’s Day is around the corner – yes, I know. You can’t miss it!
It’s already too late to book anything in my neck of the woods by now. But I’m not going to worry about that because I’m totally fine dining at home with this bisque here. ❤
This classic Lobster Bisque recipe is as good (or better) as those you pay a hefty amount for at a fancy-schmancy restaurant without the hefty price tag. 😉
Contents…Recipe Ingredients |
What is Lobster Bisque?

Lobster Bisque is a classic entree of French origin, and it’s a creamy, smooth, and flavorful soup based on a strained lobster broth. But you could also use the same method with crabs, shrimps, or crayfish. Oh yeah!
Bisque is actually a method of extracting flavor from crustaceans (hard-shelled sea creatures) by simmering with aromatics to create an intensely flavored stock, then strained, simmered again, and pureed. Talk about some intensely delicious flavor!
Recipe Ingredients
Restaurant-quality dining at home has never been this good with our scrumptious Lobster Bisque. Believe me; this will surely impress your boo! So let’s get started! ❤
- Lobster Tails – 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.
- Garlic, Onion, and Celery – You’ll love the holy trinity not only for its wonderful fragrance and flavor but also for its exceptional health benefits. Please see How to Mince Garlic and How to Cut Onions for time-saving cutting techniques.
- Fresh Thyme – Our dish becomes fancier thanks to fresh thyme’s herby and minty notes. Check out these Thyme Substitutes that you can use.
- Dry White Wine – For best-tasting soup, use high-quality dry white wine, like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Any one of them is perfect for lobster recipes. But you can skip it if you’re not fond of wine.
- Worcestershire Sauce – This multipurpose sauce adds a layer of rich, robust flavor to our hearty soup, giving it more character.
- Creole Seasoning – This blend of herbs and spices will surely amp up the flavor of our lobster bisque. Make it more personalized with my Homemade Creole Seasoning. Feel free to omit or add more herbs and spices to suit your palate. 😉
- Lobster Stock – See the instructions below to make your own lobster stock, and it’ll give you richer and more flavorful brisque. Don’t feel bad if you decide to buy ready-made broth or replace it with chicken broth. 👌
- Heavy Cream – The velvety smooth and creamy luxuriant feel and taste in our fancy bisque is brought to you by heavy cream. Oh yes! And to make it paleo, simply replace heavy cream with full-fat coconut cream.
How to Make Lobster Bisque
Prepare the Lobster Stock
- Boil Lobster Tails – Start by boiling the lobster tails for about 3-4 minutes, long enough for the shells to turn slightly red. Let it cool. (Photo 1)
- Let it Cool and Set Aside – Once cool, remove lobster tails from the pot and reserve the stock.
- Crack the Shells and Remove Meat – Place the tail on its side on the counter and use both hands to press down 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 the shell and remove meat. Alternatively, you can use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way, it works. (Photo 2)
- Boil and Simmer the Shells – Return the lobster shells to the pot, then add 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. (Photo 3)
- Chop the Lobster Meat – Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to be used. (Photo 4)
- Strain and Set Aside – When ready, strain the shells from the stock and reserve the lobster stock.
Saute and Simmer
- Saute – Add olive oil to a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme, and cook for about 4-5 minutes. (Photo 5)
- Add Wine and Seasonings – Slowly add the wine, if using any, 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, followed by the lobster stock. Simmer for about 8- 10 minutes. (Photo 7)
- Add Cream and Butter – Pour in the cream and butter and let the butter melt, then remove from stove. (Photos 8-10)
- Puree – Pour it into a blender and puree. Puree in batches to prevent pressure from building up inside. Alternatively, you may use a stick blender in the pot until your bisque is smooth.
- Adjust Seasoning – Season with salt and cayenne pepper to taste, if desired.
- Add Butter and Lobster Meat – Place a saucepan over medium heat, then add about a tablespoon butter to it followed by the chopped lobster meat, lightly season with Creole seasoning, and simmer for a minute or two until warmed through.
- Garnish and Serve – Top individual bisques with lobster and serve immediately.
Recipe Variations
- Seafood – Clams, shrimp, oyster, crayfish, and crab are popular bisque variations. Try my Shrimp Bisque if you can’t find lobster at the moment. 😉
- Vegetarian – And, of course, you can make yummy bisque with fresh veggies, too, like my hearty Tomato Bisque. Technically, tomatoes are a fruit, but I don’t put them in my fruit salad. (Pardon the nerdy explanation. 😜) Squash, corn, potatoes, carrots, and sweet potatoes also make an excellent base for bisque.
- Gluten-Free, Low-Carb, Keto – Believe it or not, this recipe is actually low-carb and keto-approved since we didn’t add flour or rice to thicken our soup. Oh yes! Another reason to enjoy this bisque recipe. Woohoo!
Tips and Tricks
- Lobster tails are usually in the frozen seafood section at most grocery stores. If you go for fresh lobsters, make sure they’re straight out of the sea and still alive. Then keep them alive until the very last second, which also means that you have to dim its lights yourself because it goes bad too quickly to take chances.
- You may swap white wine with brandy – it has a sweet aroma and subtler presence. Or just add more stock if you want to exclude alcohol.
- You can do the last round of straining through a fine-mesh strainer right from the blender.
- If you don’t mind waiting, you can save some dough by going on a lobster hunt a week after Valentine’s Day. That’s because frozen lobster usually goes on sale around that time.

Serving and Storage Instructions
Lobster Bisque is best enjoyed as soon as it’s done cooking and slurping it while it’s hot. Yum!
I don’t recommend making it ahead since both lobster and heavy cream don’t do well in the freezer. The taste will be the same, but the texture will be noticeably different. But in the case of leftovers:
- Store – Let it completely cool before transferring to an airtight container.
- Refrigerate – Leftovers can be safely refrigerated for up to two days maximum. This goes for most seafood dishes as well.
- Freeze – I do not recommend freezing leftovers because of the dairy content. The water and fat from the heavy cream will separate and result in grainy and curdled brisque once thawed, while the lobster meat may end up a little tough and rubbery.
- Reheat – Heat over low heat on the stovetop, covered, occasionally stirring until hot. If reheating a small serving, put it in the microwave on medium power for 30-second blasts until it’s heated up as you want. Again, the lobster may come out a little chewy and rubbery after reheating.
FAQs
A bisque is a soup of French origin that is thick, creamy, and primarily made with shellfish, seafood stock, and cream. The soup base is usually the broth from boiled seafood and shells. Nowadays, some chefs make their bisques with thickeners such as roux, slurry, and rice.
Red wine is for meat, while white wine is for seafood. White wine is just a tad more acidic than red wine, highlighting and enhancing the sea taste in seafood. I highly recommend Chardonnay, Riesling, and Sauvignon Blanc because of their exceptional fruity flavor profile without being overly sweet.
For my recipe, the lobster stock, tomato paste, and heavy cream are enough to thicken the soup. You just need to simmer it nice and slow over low heat. But if you still find it a little runny, you can quickly fix it by adding a flour or cornstarch slurry. However, a slurry may dilute the savory seafood flavor of our bisque.

What to Serve with Lobster Bisque
Make it a cozy dinner date with some good music in the background, good wine, and amazing side dishes like these recipes below.
More Soup Recipes to Try

Watch How to Make It
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This blog post was first published in February 2018 and has been updated with additional key information, and photos.
Lobster Bisque
Ingredients
- 2-3 lobster tails (fresh or frozen)
- 2 tablespoon (28.3 g) extra virgin olive oil
- ½ cup (75 g) onion, chopped
- 2 teaspoon (5.60 g) garlic minced
- ¼ cup celery, diced
- 1 teaspoon (0.80 g) fresh thyme
- ½ cup (119.50 g) dry white wine, or replace with stock
- 2 teaspoon (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 cup (705-940 g) lobster stock, adjust to desired thickness
- 1 cup (240 g) heavy cream
- 2- 3 tablespoon (28.4 g) butter
- ¼ -½ teaspoon (0.90-1.8 g) cayenne pepper (optional)
Instructions
- Start by boiling the lobster tails for about 3-4 minutes, long enough for the shells to 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 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 the shell and remove meat.
- Alternatively, you can 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 to the pot, then add 4-5 cups water. Bring to a boil, then reduce the heat to medium-low and continue to simmer another 20-25 minutes gently; if time permits, simmer for an additional 20 minutes.
- Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to be used.
- When ready, strain the shells and reserve the lobster stock.
- Add olive oil to a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme, and cook for about 4-5 minutes.
- Slowly add the wine, if using, 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.
- Pour in the cream and butter, let the butter melt, and then remove from the stove.
- Pour it into a blender and puree. Puree in batches to prevent pressure from building up inside. Alternatively, you may use a stick blender in the pot until your bisque is smooth.
- Season with salt and cayenne pepper to taste, if desired.
- Place a saucepan over medium heat, then add about a tablespoon butter to it followed by the chopped lobster meat, lightly season with Creole seasoning, and simmer for a minute or two until warmed through.
- Top individual bisques with lobster and serve immediately.
Tips & Notes:
- Lobster tails are usually in the frozen seafood section at most grocery stores. If you go for fresh lobsters, make sure they’re straight out of the sea and still alive. Then keep them alive until the very last second, which also means that you have to dim their lights yourself because they go bad too quickly to take chances.
- You may swap white wine with brandy – it has a sweet aroma and subtler presence. Or just add more stock if you want to exclude alcohol.
- You can do the last round of straining through a fine-mesh strainer right from the blender.
- If you don’t mind waiting, you can save some dough by going on a lobster hunt a week after Valentine’s Day. That’s because frozen lobster usually goes on sale around that time.
- Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on the products used in the recipe.
Kim Briggs says
This was a HUGE hit for our Valentines. My husband and boys loved it. I followed the recipe to the t but, next time I will add more lobster. This is the only lobster bisque recipe worthy of making!
ImmaculateBites says
YESS! Thanks so much.
Immaculate recipe says
This is one of those rare recipes that you can follow to a T and have it come out perfectly. Thank you so much for sharing! I ended up adding some corn for that extra bite and it reminded me of lobster chowder. Amazing either way
ImmaculateBites says
Lobster chowder sounds Delicious. Thanks for sharing .
Tonya Justice says
This was amazing and pretty easy to make. I would recommend doubling the recipe if your family eats like mine!
ImmaculateBites says
Great! Thanks for the tip!
Kem says
Do Not Share… They will never stop asking you to make it. Had to make two batches tonight because my friend said she’s been dreaming about it. I got myself in trouble because now someone else tasted it and they want their own batch too. Shhhhhh… eat it at home alone!!!
It’s amazing…
Lisa says
This was delicious. I think adding the flour was missed in the steps between 8/9 so I left it out on accident. It was a little thin but was still loved by all. I used old bay in place of the creole as I didn’t have any and it worked great. Thank you!
ImmaculateBites says
The added flour would make it much thicker , if that is your preference . I make it without flour and it works out just fine. Thanks for the feedback.
Tammy says
Have always loved lobster bisque but have never made it. Super easy and absolutely delicious. We love lobster so I did double the lobster meat.
ImmaculateBites says
So happy to hear it worked out well.
Lauren says
This was my first time to bake a bisque. It was delicious!! Thanks for the recipe!
ImmaculateBites says
Glad you enjoyed it . Thanks for the feedback.
Deborah Nice says
Can you freez the left over?
ImmaculateBites says
Yes you can- To prevent the bisque from curdling, you will have to stir frequently well when reheating.
Keith says
Made it for the first time tonight and it was a big hit with the family. Definitely one of the best lobster bisque that we have ever had in any restaurant. Absolutely delicious and I/we can’t wait until I make it again….soon! Thanks for sharing!
ImmaculateBites says
YESS!! Thanks so much.
Molly Hovde says
I reeeeally want to make this on Christmas Eve. Can I make ahead and freeze? I’m not good under pressure. I read all the reviews and don’t believe anyone asked about freezing.
ImmaculateBites says
Yes you can . Make sure you stir the sauce frequently to prevent curdling while reheat.Set the lobster tail aside. Saute on Christmas Day and serve with bisque.
Happy Holidays!!!
Brielle says
How many cups of water do you start out with in the pot to boil lobster?
Deanna says
Can the homemade stock be subbed with better than boullions lobster flavored stock paste?
ImmaculateBites says
Yes it sure can.
Enjoy!
Susan Shepherd says
My 3rd time making this recipe – definitely one of my favorite of all the soups I make. Followed the recipe closely this time but it only made 2.5 bowls. I try to make at least 4 servings so we have leftovers for another day
Gina says
The best lobster bisque. Better than you could get in any restaurants!!
ImmaculateBites says
YAY!! Awesome! I am so thrilled you love this recipe, Gina. Thank you for the feedback!
Theone A Hillard says
This is a phenomenal recipe! We tried it and it was culinary perfection!
ImmaculateBites says
Awesome!!! I am so glad this was a hit with you. Thanks for stopping by!
Debbie Vought says
Oh my word! I made this for dinner tonight. I used three lobster tails which was plenty for my husband and I.
It was absolutely delicious! I used Sauvignon Blanc for the wine. I will make this again. Thank you for this amazing recipe.
ImmaculateBites says
Hi Debbie,
Thanks for sharing our thoughts with us . Glad you liked it
Mel says
Amazing recipe!
It’s so delicious! My family loved it.
Will make again.
Ty very much for sharing.
ImmaculateBites says
Fantastic!! I am so happy it was a hit with your family. Thanks for letting me know, Mel :).