Classic Lobster Bisque Recipe

Classic Lobster Bisque Recipe is rich, creamy, and elegantly savory—perfect for special occasions, romantic dinners, or an indulgent homemade treat.

Ingredients You’ll Need

The magic of the Classic Lobster Bisque Recipe comes down to a handful of ingredients working together in perfect harmony. Each one brings something crucial—aroma, color, creaminess, or a hint of the sea—so don’t skip a single step (or shortcut the lobster shells!). Here’s what you’ll need and why:

• Live lobsters: The backbone of that signature seafood sweetness and the shells provide rich flavor for the broth.
• Unsalted butter: Adds a luxurious, silky texture and allows you to control the saltiness.
• Onion: Lends a mild, aromatic depth to your base.
• Celery: Balances sweetness and adds a fragrant backbone to the soup.
• Carrot: Brings natural sweetness and color—just enough to round out the flavors.
• Garlic: Just a hint, for a subtle warming boost.
• Tomato paste: Layers in umami and gives the bisque its blush color.
• All-purpose flour: Helps thicken the soup to that perfect, rich consistency.
• Dry white wine: Brightens and adds complexity; choose something crisp that you’d enjoy drinking.
• Seafood or lobster stock: Intensifies the flavor—homemade or high-quality store-bought makes all the difference.
• Heavy cream: The key to decadence—making your bisque silkier than silk.
• Bay leaf: Infuses a subtle earthy essence that ties all the flavors together.
• Paprika: A touch of warmth and a pop of color for classic appeal.
• Salt and pepper: For seasoning to taste; don’t underestimate the final pass of fresh pepper.
• Chopped chives or parsley: The perfect green accent for garnish and a hint of freshness in every bite.

How to Make Classic Lobster Bisque Recipe

Step 1: Cook and Prepare the Lobsters

Start by bringing a large pot of salted water to a rolling boil—this is your stage for perfectly cooked lobster meat. Add the lobsters and cook them for 8 to 10 minutes until they’re vibrantly red and just cooked through. Immediately transfer them to an ice bath to halt the cooking process; this ensures the meat stays tender, not rubbery. Carefully remove the lobster meat from the tails and claws, and set aside. Don’t throw away those shells—save them to infuse tons of lobster flavor into your bisque’s stock.

Step 2: Build the Aromatic Base

In a large, heavy-bottomed pot, melt the unsalted butter over medium heat until it’s foamy and fragrant. Stir in the chopped onion, celery, carrot, and garlic, letting them sauté for about 5 to 7 minutes. This medley forms the aromatics that will underpin all the flavors in your Classic Lobster Bisque Recipe—the vegetables should be softened and just beginning to take on color, signaling that their flavors have started to meld beautifully.

Step 3: Add Tomato Paste and Roux

Time to add depth! Stir in the tomato paste and cook for 2 minutes, letting it caramelize a bit for that rich, almost roasted flavor. Sprinkle in the flour and stir constantly for 1 to 2 minutes, forming a roux. This step is crucial—it helps thicken the bisque and gives it that classic, luxurious body.

Step 4: Deglaze and Build Layers

Pour the dry white wine into the pot, scraping up any treasured browned bits from the bottom. These bits hold massive flavor, so don’t skimp on the scraping! Let the wine simmer for a minute or two to burn off the sharp alcohol, then stir in those reserved lobster shells, seafood stock, bay leaf, and paprika. This is where the Classic Lobster Bisque Recipe starts to build its signature flavor profile.

Step 5: Simmer and Blend

Bring the mixture to a boil, then immediately reduce the heat and let it simmer gently for about 30 minutes. This extended simmer allows those lobster shells to work their magic, infusing your bisque with oceanic depth. Once finished, remove and discard the shells. Now, using an immersion blender (or a regular blender in batches), puree the soup until it’s silky smooth and satiny—this is key for that restaurant-worthy mouthfeel.

Step 6: Finish with Cream and Lobster Meat

Gently stir in the heavy cream and reserved lobster meat, letting the bisque simmer for another five minutes. Keep the heat low; you want everything heated through but not at a rolling boil. Taste and season with a final sprinkle of salt and pepper. This is the moment where the Classic Lobster Bisque Recipe becomes pure magic, ready for its final reveal.

How to Serve Classic Lobster Bisque Recipe

Garnishes

For that picture-perfect finish, sprinkle chopped fresh chives or parsley on top of your bisque. Not only do they add a pop of vibrant green, but their delicate flavors provide a refreshing contrast to the soup’s richness. If you’re feeling fancy, an extra drizzle of cream or a swirl of good olive oil gives your bowl a truly restaurant-style look.

Side Dishes

You’ll want something that won’t outshine the bisque, but will complement its flavors. Think lightly toasted baguette slices for dipping, delicate crackers, or even a simple mixed greens salad with a citrus vinaigrette to brighten up your meal. These pairings let your Classic Lobster Bisque Recipe truly shine as the star of the show.

Creative Ways to Present

Turn dinner into an experience by serving the bisque in small espresso cups for an elegant appetizer, or in hollowed-out bread bowls for a rustic twist. For special occasions, ladle it into porcelain soup cups and scatter a few extra lobster pieces on top for guests to discover. However you serve it, the luxurious flavor will have everyone asking for the Classic Lobster Bisque Recipe.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, let the bisque cool completely before transferring it to an airtight container. It will keep beautifully in the fridge for up to 3 days. The flavors continue to meld overnight, making your next bowl just as satisfying—if not more so.

Freezing

Lobster bisque freezes well, but it’s best to do so before adding the lobster meat and cream to avoid any graininess when reheating. Store in airtight freezer-safe containers for up to 2 months. When ready to enjoy, thaw in the fridge overnight, then reheat and finish with cream and lobster meat for that just-made taste.

Reheating

Gently reheat your bisque over low heat on the stovetop, stirring often. Avoid letting it boil vigorously, as this could cause the cream to separate and the lobster meat to toughen. A slow, steady heat keeps the Classic Lobster Bisque Recipe smooth and beautiful.

FAQs

Can I make this Classic Lobster Bisque Recipe with pre-cooked or frozen lobster?

Absolutely! While live lobsters provide the freshest flavor, you can use pre-cooked or frozen lobster meat in a pinch. If you’re skipping the shells, use a high-quality seafood or lobster stock to maintain that deep, authentic taste.

Is there a dairy-free alternative for the cream?

Yes, you can swap heavy cream for a plant-based alternative like cashew cream or full-fat coconut milk. While the flavor may shift slightly, you’ll still get that luscious texture central to a Classic Lobster Bisque Recipe.

What wine should I use for deglazing?

Opt for a crisp, dry white wine such as Sauvignon Blanc or Chardonnay. Avoid anything overly sweet or oaky, as that can overpower the delicate lobster flavor.

Can I make the bisque ahead of time for entertaining?

Definitely! The soup itself can be made a day ahead up until the step of stirring in the cream and lobster meat. When ready to serve, gently reheat and finish with cream and lobster for the freshest result.

Do I need to strain the bisque after blending?

For an ultra-smooth Classic Lobster Bisque Recipe, you can pass the soup through a fine-mesh sieve after blending. This step is optional but adds a lovely, silky finish reminiscent of fine-dining presentations.

Final Thoughts

This Classic Lobster Bisque Recipe is a celebration in a bowl—from its silky texture to its sweet lobster flavor, every spoonful feels like an invitation to slow down and savor life’s little luxuries. Give it a try, serve it up for someone special, and let the compliments roll in—this is one recipe you’ll treasure and share again and again!

Explore More Seafood Delights & Elegant Comfort Dishes

Now that you’ve experienced the elegance of our Classic Lobster Bisque Recipe, keep the seafood-inspired momentum going with these equally delicious options. Start with the bold and creative Shrimp & Crab Nacho Corn Dogs Recipe—a fun twist on classic flavors. For a light and zesty pairing, the Lemon Basil Salmon Rolls Recipe offer a refreshing complement. If you’re after a creamy and hearty seafood entrée, the Crab & Shrimp Stuffed Salmon Recipe is a showstopper. Warm up your soup rotation with the flavorful Roasted Red Pepper Tomato Soup Recipe, or elevate your weeknight dinner with Crispy Salmon Croquettes, perfect with a side of greens or rice.

Classic Lobster Bisque Recipe

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4.5 from 109 reviews

• Author: Chef
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Pescatarian

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Description

Classic Lobster Bisque is a luxurious, creamy seafood soup that showcases tender lobster meat in a velvety, flavorful broth enriched with aromatics, white wine, and a touch of cream. Perfect as a special appetizer or an elegant main course, it’s an indulgent dish that will impress family and guests alike.

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Ingredients

Scale 1x2x3x

Seafood

• 2 live lobsters (1 1/4 to 1 1/2 lbs each)

Vegetables & Aromatics

• 1 small onion, chopped
• 1 celery stalk, chopped
• 1 small carrot, chopped
• 2 garlic cloves, minced

Dairy & Pantry

• 4 tablespoons unsalted butter
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour
• 1 cup heavy cream

Liquids

• 1/2 cup dry white wine
• 4 cups seafood stock (or lobster stock)

Flavorings

• 1 bay leaf
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Chopped chives or parsley, for garnish

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Instructions

1. Cook the Lobster – Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8–10 minutes until bright red and cooked through. Transfer immediately to an ice bath to stop cooking. Remove the lobster meat from the tails and claws; set aside. Save the shells for making the soup base.
2. Sauté Aromatics – Melt the butter in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add Tomato Paste & Make Roux – Stir in the tomato paste and cook for about 2 minutes, allowing its flavor to deepen and darken. Sprinkle in the flour and stir constantly for 1–2 minutes to form a smooth roux that will help thicken the soup.
4. Deglaze with Wine – Pour in the dry white wine while stirring, scraping up any browned bits from the bottom of the pot to incorporate extra flavor.
5. Add Shells & Simmer – Add the reserved lobster shells, seafood stock (or lobster stock), bay leaf, and paprika. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes to extract maximum flavor from the shells.
6. Strain and Blend Soup – Remove and discard the lobster shells and bay leaf. Use an immersion blender directly in the pot (or work in batches in a regular blender) to blend the soup until completely smooth and velvety.
7. Add Cream & Lobster – Return the smooth soup to a gentle simmer. Stir in the heavy cream and the reserved lobster meat and let it heat through gently for about 5 more minutes.
8. Season and Serve – Taste the bisque and season with salt and pepper as needed. Ladle into bowls and garnish with chopped chives or parsley before serving for a fresh, elegant finish.

Notes

• For a richer flavor, make your own seafood or lobster stock using the cooked shells, onion, celery, and aromatics.
• Lobster meat can be chopped or left in chunks depending on your texture preference.
• A high-powered blender will yield the smoothest bisque for a truly velvety texture.
• This soup can be made a day ahead and reheated gently before serving—flavors develop nicely overnight.
• Wine can be omitted or substituted with additional stock if desired.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizers
• Method: Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 bowl (about 1 1/2 cups)
• Calories: 390
• Sugar: 5g
• Sodium: 980mg
• Fat: 23g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 165mg