Lobster Bisque: the effortless recipe for an irresistible seafood soup

With a creamy velvet-like texture and rich taste, lobster bisque is an elegant soup you can serve as a starter or even a main dish on special occasions. It's easy to make this delicious French soup.

Made from seafood stock, heavy cream, vegetables, wine, seasonings, and lobster, this stellar lobster bisque recipe boasts loads of flavor while being simple to prepare. Enjoy your homemade lobster bisque with a side of freshly baked crusty bread or dinner rolls for the ultimate experience. It's such a delicious soup, you'll want to mop up every last drop.

What is Lobster Bisque Made of?

Several ingredients go into a lobster bisque which helps give it its incredible taste.

Onion, celery, and carrots add a subtle vegetable flavor, while tomato puree and dry white wine give the soup a slightly tangy taste.

A little flour will help to thicken the bisque.

Fish stock lends a wonderful seafood flavor while heavy cream gives this lobster bisque its rich, creamy texture. Both complement the delicate flavor of the fresh lobster.

Of course, no soup is complete without some herbs. This lobster bisque recipe uses bay leaf and thyme to flavor the soup and is served with fresh chopped chives as a garnish.

How to Make Lobster Bisque

Preparing homemade lobster bisque is easy. Start by sautéing the onions, carrots, and celery in melted butter until they become soft, but before they brown. Stir in the minced garlic and tomato puree, and cook until the garlic becomes fragrant. Sprinkle the flour over the mixture – this will help your bisque get its lovely thick texture.

Pour in the seafood stock and wine, then add the herbs. Let the liquid simmer over medium-low heat for about 30 minutes. Take out the bay leaf and thyme, and turn off the heat.

Grab your immersion blender and puree the soup until it's smooth. Set the heat to medium-low and stir in the heavy cream and lobster and cook for a few more minutes until the bisque has heated through. As a final step, garnish your lobster bisque with some fresh chives for a pop of color and a hit of extra flavor.

How to Thicken Lobster Bisque

You'll see this recipe calls for 2 tablespoons of flour. This common ingredient is what helps to thicken up the bisque. You could use cornstarch instead and get the same results.

If you find your bisque isn't thickening, add ½ to 1 tablespoon of flour or cornstarch to it. Lobster bisque also needs to simmer for a bit to reduce, which will help thicken up the soup.

Expert Tips for Making the Best Homemade Lobster Bisque

Frozen or canned lobster meat can be used in lobster bisque, but when possible try and pick up fresh lobster. It gives the best flavor.

Use a dry white wine like sauvignon blanc, chardonnay, or pinot grigio for your lobster bisque. Dry sherry is another great option that will add wonderful flavor to this hearty soup.

To make dairy-free lobster bisque, substitute the heavy cream for cashew cream and use olive oil instead of butter.

If you're using a whole lobster, here's how to extract all the meat. Twist the head and pull the tail to separate them. Using a sharp knife, cut the belly side of the shell. Pull the tail meat out and devein the tail. Pull the pincers, legs, and claws from the head. Scoop out the meat from each pincer and leg. Crack the claws and pull the meat out of the claw. That's it! You can even use the shell to make lobster stock so nothing goes to waste.

How to Store Leftover Lobster Bisque

Transfer your lobster bisque to an airtight container and refrigerate for up to 2 days. 

Can you Freeze Lobster Bisque?

Dairy doesn't freeze well so if you're planning on freezing your lobster bisque, do so after blending it but before adding the heavy cream. It'll last 3 months in the freezer. Thaw it overnight and reheat it, adding the heavy cream and lobster right before serving.

Instructions

Melt butter in a large pot over medium heat. Add in carrots, onion, celery, salt, and pepper and cook until they soften about 6 to 7 minutes. Add in the garlic and tomato paste, and cook for 2 minutes. Add in the flour and cook for 1 minute.

Stir in seafood stock, wine, bay leaf, and thyme. Lower the heat and let the liquid simmer for 30 minutes.

Take out the thyme and bay leaf. Using an immersion blender, puree the mixture until smooth.

Turn the heat to medium-low. Add in the heavy cream and lobster meat. Stir, and cook for another 5 minutes, or until warmed through. Ladle into bowls and garnish with freshly chopped chives.