Easy Lobster Bisque Recipe

Rich and decadent, this easy Lobster Bisque recipe is the perfect way to celebrate any occasion   Easy to make and inexpensive, your special someone will think you spent hours in the kitchen when it only really took you less than an hour.

Three white bowls with lobster bisque on a wicker placemats on a blue background.

Lobster is fancy pants.  It is.  If someone serves you lobster, in any form, you tend to gasp a little.  Even if it’s just an internal gasp but it’s there.  You’re a little impressed.  Unless you’re allergic to shellfish then your gasp has a completely different meaning.

But other than the fact that your throat may close up and you may burst out in hives….you have to admit, you’re still a little wowed that your hosts thought to whip up some lobster for you.  Am I right?  Because it’s spendy.  And they probably blew their whole paycheck on dinner for you that night.

I feel all warm and fuzzy when I eat lobster, especially if it’s something as velvety and creamy as this easy Lobster Bisque recipe.  And I usually only order Lobster Bisque when I go out to a restaurant, I had no idea it was so easy and inexpensive to make.

This Lobster Bisque soup was on the table in just under an hour and I didn’t even break the bank to buy all the ingredients.  To save a few bucks, I bought frozen lobster tails which seem to be a bit cheaper than fresh but still taste just as velvety and sweet.

Overhead shot of Lobster Bisque in a white bowl with bread on the side and a lobster claw in the center of the soup.

What is Lobster Bisque?

Lobster Bisque is a smooth, creamy, velvety soup that’s usually made with the shells of lobster to create a stock then thickened up with cream. Traditionally, Lobster Bisque is completely smooth but for this recipe I add chunks of lobster meat to give the recipe a little extra heartiness.

Close up shot of lobster bisque in a white bowl with a lobster claw in the center of the bowl.

How do you make a Lobster Bisque?

This easy Lobster Bisque recipe is so simple to make from scratch.  It’s quick to make and ready in just under one hour.

  1. In a large pot, steam the lobster tails, shell-side down until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
  2. When the lobster is cool enough to handle, remove the meat from the shells and set aside.
  3. In a large pot, heat the olive oil over medium-high heat. Add the onion, fennel, garlic and tomato paste. Cook until it the mixture becomes a deep burgundy color.
  4. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer.
  5. Remove the shells from the broth and blend until smooth. Stir in the cream, half and half and lemon juice.
  6. Chop the lobster meat into bite size pieces and divide among your soup bowls.
  7. Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.
  8. To add a little extra flavor, you can stir in a splash of sherry, if desired.

Overhead shot of three white bowls filled with lobster bisque with lobster claws in the center of each bowl and a broken baguette on the side.

What’s in Lobster Bisque?

The ingredients for this Lobster Bisque recipe are easy to find at your local grocery store. Here’s what you’ll need:

  • 4-4 ounce Maine lobster tails split in half
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 vidalia onion diced
  • 1 fennel bulb sliced thin
  • 1 garlic clove crushed
  • 2 tablespoons tomato paste
  • 2 cups Chardonnay or other dry white wine
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 cups reduced sodium chicken broth
  • 1-14 ounce can fire roasted diced tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 teaspoon fresh lemon juice

Three white bowls with lobster bisque on a white placemat.

What do you serve with Lobster Bisque?

Lobster Bisque goes with so many things…..these are a few of our favorite recipes to serve with Lobster Bisque:

Super easy to make and always impressive, the very Best Popover Recipe is a dinner party must have! | TheSuburbanSoapbox.com

The is truly the BEST Lobster Bisque recipe  comes together in no time and the flavor can’t be beat.  It has a slight kick so if you don’t like spicy food you can leave out the cayenne pepper.

It’s not super spicy, it just gives it a little extra depth of flavor. The hit of cream at the end makes the bisque super velvety but doesn’t amp up the calories so it’s easy on the waistline, too.

This recipe makes about 6-8 servings so you could easily cut the recipe in half and have two hearty dinner servings if you’re planning a romantic dinner for two.  Or you can make the recipe as is and freeze the rest in individual portions for romantic dinners for one, two, three or whatever in the future.

But it’s so ridiculously tasty, I doubt you’ll need to ever freeze it.

Lobster Bisque in a white shallow bowl with a spoonful of lobster above it.

Looking for even more easy lobster recipes? Try these family approved favorites:

Lobster Tails on a white platter with a silver spoon drizzling melted butter over top.

Still want MORE? Follow us over on Instagram for fun, easy eats and behind the scenes fun!

Two white bowls filled with Lobster Bisque.

Note: This post was originally published on February 13, 2015 and updated with new photos and improved recipe on December 12, 2018.

Lobster Bisque in a white bowl.

Easy Lobster Bisque Recipe

Course: Appetizer, Dinner, lunch
Cuisine: American
Keyword: lobster, soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 230 kcal
Author: Kellie

Easy and economical Lobster Bisque, simple yet elegant for entertaining.

Print

Ingredients

  • 4-4 ounce Maine lobster tails split in half
  • 2 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 vidalia onion diced
  • 1 fennel bulb sliced thin
  • 1 garlic clove crushed
  • 2 tablespoons tomato paste
  • 2 cups Chardonnay or other dry white wine
  • 1 tablespoon fresh thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 3 cups reduced sodium chicken broth
  • 1-14 ounce can fire roasted diced tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 teaspoon fresh lemon juice

Instructions

  1. In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
  2. When the lobster is cool enough to handle, remove the meat from the shells and set aside.
  3. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.
  4. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer for 45 minutes.
  5. Remove the shells from the broth and blend the mixture with an immersion blender until smooth. Stir in the cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. (I like a lot of lobster meat in mine.) Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.
Nutrition Facts
Easy Lobster Bisque Recipe
Amount Per Serving (1 g)
Calories 230 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 1315mg 55%
Potassium 504mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 5g 10%
Vitamin A 14.6%
Vitamin C 13.7%
Calcium 8.3%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

36 comments on “Easy Lobster Bisque Recipe”

  1. My husband would go crazy for this, it looks amazing! And you’re right monster is super impressive!

  2. Good to know Lobster really isn’t crazy expensive to cook with! I WILL be making this! Lobster bisque is a favorite of mine.

  3. Oh this sounds wonderful…I could go for a bowl right now.

  4. This lobster bisque looks so good and that big chunk of lobster on top is calling my name.

  5. This IS the perfect Valentine’s Day meal! We don’t have an ALDI near us – but luckily our local supermarket is having a special on fresh lobster this weekend. Can’t wait to make this recipe!

  6. American Aldi has lobster?! That’s so funny (for someone who lives in Germany). German Aldi and American Aldi seem to be totally different. I can’t wait to go to the US and visit the American version! 😀

  7. Agree, totally fancy pants – and I am always impressed. I love Lobster Bisque, and your beautiful photos have me craving it hard. Hmmm…do I brave the snowstorm and head to Aldi? Just maybe. 🙂

  8. I love lobster and I could eat it all of the time! I can’t wait to make this Lobster Bisque because it looks fantastic! Weekend dinner — check! Making soon!

  9. I didn’t found this in time for Valentine’s Day, but this Lobster Bisque will be on my on my table this weekend!

  10. Oh my goodness, this looks so incredibly good and very doable! I’m a sucker for lobster bisque :-).

  11. I love you for this. Like you, I only order it at restaurants, because I thought it would be difficult and cost-prohibitive to make at home. This is one of my favorite soups of all time!

  12. Happy Lobster Day! I decided to write a tribute to my favorite delicacy — LOBSTER — and looked for a great bisque recipe. This one by far tops them all. It is included in my collection today on Ducks n a Row. Hope you can stop by:)

  13. I never used fennel before how do I cut it and which part do use for this recipe. Thanks I’m super excited about making this for my Valentine.

    • Hi Loreanne! It’s pretty simple, so you thinly slice the white part but be sure to discard the tough core (it’s the root end, you’ll know what that is…if not, shoot me another comment). You can use the feathery tops for garnish. Happy Valentine’s Day!

  14. Ok i made it. It was a success. I have to re do it again because the roasted tomatoes I bought were salsa style and made spicy and my husband can not eat any spicy not even black pepper. But the flavore was there.

  15. What can I sub for the fennel? I’m allergic to it but I love Lobster Bisque!

  16. Can I sub the white wine for something else?

  17. It was absolutely amazing but mine wasn’t quite as thick as I would think bisque would be! Any suggestions?

  18. I am going to make this tonight I have a question about the ingredients I see on your picture there is celery but don’t see it on the actual recipe is this optional

    • The celery is optional and can be chopped/sauteed with the onion, if desired. Thanks so much for asking and please come back to let me know what you thought of the recipe if you can! Happy
      Valentine’s Day!

  19. Could I use 2 cups of lobster broth? I have lobsters cooked that I froze. Instead of cooking the tails and using that broth I have lobster base and I’d like to use that. 
    Thank you

  20. Oh wow! My mouth is watering right now! This will make the perfect Christmas Eve dinner for Grumpy and me!

  21. My family loves seafood and clam chowder is a favorite. But ive been searching for something different. I love lobster and this will be such a fun delicious change from our usual choice! Cant wait to make this!

  22. Such an elegant recipe and perfect for the holidays when entertaining guests!

  23. Love that you added chunks of lobster meat to this bisque. Gives it a more hearty feeling and oh, so delicious!

  24. Love everything about this recipe. 

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