Lobster Bisque

This lobster bisque recipe is velvety smooth and rich in flavors between its creamy tomato and white wine base with chunks of sweet, succulent lobster tails throughout. 

Why this recipe works

Lobster bisque is a creamy seafood soup that’s pureed with an immersion blender for a silky smooth texture. It’s flavored with buttery lobster tails, garlic, onion, celery, carrot, tomato paste, white wine, and plenty of seasonings. Although bisque may strike you as a gourmet starter or entree, it requires minimal prep to make at home for dinner parties, or really, for whenever you want. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LOBSTER – You’ll begin by cooking your lobster tails. Check out our steamed lobster tail recipe for perfectly cooked tails in under 30 minutes.

WINE – Wine is a staple ingredient in bisque that helps highlight the flavors of the seafood. I would recommend a good dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. You can swap the wine with brandy if desired or opt for a sherry instead.

CREAM – The heavy cream in this recipe is what adds richness. It also aids in the thickness of your soup. You can substitute with whole milk if needed.

VEGETABLES – Finely mince the onion, celery, and carrots. They will soften and cook quicker when finely minced. You can optionally run the vegetables through a food processor before sauteeing them to create a puree, but it is not absolutely necessary.

STOCK – If you can’t find seafood stock, you can replace it with vegetable or chicken stock.

How to Make Lobster Bisque

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cook lobster and chop into bite sized pieces. Set aside.
2. In a Dutch oven over medium heat, melt the butter with the minced garlic.
3. Add in onion, celery, and carrots. Stir to combine.
4. Add in tomato paste and stir to combine.
5. Sprinkle flour over the mixture and stir to combine.
6. Add in white wine, garlic powder, and onion powder. Stir to combine.
7. Add in seafood stock and heavy cream. Use an immersion blender to make the mixture smooth.
8. Turn down heat to low and allow to simmer, uncovered, for 5 minutes.
9. At this point, you can optionally strain the bisque through a fine mesh sieve for restaurant quality smoothness. This will remove the fiber and any remaining chunks from the soup. You will be left with a smaller portion of soup if doing so. Add the strained bisque back to the pot.
   
   EXPERT TIP – You can absolutely leave it as-is without straining to keep all the nutrients in the soup. Only strain if you’re looking for a silkier consistency.
   
   
   
10. Add chopped lobster to the soup in the pan and heat through, about 1-2 minutes, stirring occasionally.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Lobster bisque makes the perfect appetizer before a full meal, but can also be served as the main course. Optionally garnish with oyster crackers or crusty bread for dipping.

More Lobster Recipes

• Lobster Roll
• Lobster Risotto
• Steamed Lobster Tail
• Lobster Mac and Cheese

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Lobster Bisque

Lobster bisque is flavored with buttery lobster tails, garlic, onion, celery, carrot, tomato paste, white wine, and plenty of seasonings.

5 from 5 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Dinner

Cuisine: American, French

Servings: 6 servings

40 minutes mins

Calories: 548

Author: Amanda Davis

Ingredients

• ▢ 1 pound lobster tails 2 large tails, cooked
• ▢ ½ cup unsalted butter
• ▢ ¼ cup minced garlic
• ▢ 1 ½ cups finely minced onion
• ▢ 1 ½ cups finely minced celery
• ▢ 1 ½ cups finely minced carrot
• ▢ 2 Tablespoons tomato paste
• ▢ 3 Tablespoons all purpose flour
• ▢ 1 ½ cups dry white wine such as Pinot Grigio
• ▢ 1 Tablespoon garlic powder
• ▢ 1 Tablespoon onion powder
• ▢ 1 ½ cups seafood stock
• ▢ 2 cups heavy cream

Things You’ll Need

• ▢
  immersion blender
• ▢
  Dutch oven
• ▢
  Vinyl gloves

Before You Begin

• Finely mince the onion, celery, and carrots. They will soften and cook quicker when finely minced. You can optionally run the vegetables through a food processor before sauteeing them to create a puree, but it is not absolutely necessary.
• I would recommend a good dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. You can swap the wine with brandy if desired or opt for a sherry instead.
• If you can’t find seafood stock, you can replace it with vegetable or chicken stock.
• If you opt to not strain the bisque, then you’ll get closer to 8 servings out of this recipe.

Instructions

• Cook lobster and chop into bite sized pieces. Set aside.
• In a Dutch oven over medium heat, melt the butter with the minced garlic.
• Add in onion, celery, and carrots. Stir to combine.
• Add in tomato paste and stir to combine.
• Sprinkle flour over the mixture and stir to combine.
• Add in white wine, garlic powder, and onion powder. Stir to combine.
• Add in seafood stock and heavy cream. Use an immersion blender to make the mixture smooth.
• At this point, you can optionally strain the bisque through a fine mesh sieve for restaurant quality smoothness. This will remove the fiber and any remaining chunks from the soup. You will be left with a smaller portion of soup if doing so. Add the strained bisque back to the pot.

  You can absolutely leave it as-is without straining to keep all the nutrients in the soup. Only strain if you're looking for a silkier consistency.
• Turn down heat to low and allow to simmer, uncovered, for 5 minutes.
• Add chopped lobster to the soup in the pan and heat through, about 1-2 minutes, stirring occasionally.

Nutrition

Serving: 1serving | Calories: 548cal | Carbohydrates: 19g | Protein: 9g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 399mg | Potassium: 552mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7184IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 1mg

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