Easy Lobster Bisque Recipe // Video
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.
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.
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.
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.
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.
When the lobster is cool enough to handle, remove the meat from the shells and set aside.
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.
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.
Remove the shells from the broth and blend 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.
Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.
- To add a little extra flavor, you can stir in a splash of sherry, if desired.
Ingredients You Will Need
The ingredients for this Lobster Bisque recipe are easy to find at your local grocery store. Here’s what you’ll need:
- Maine lobster tails split in half
- Kosher salt
- Extra virgin olive oil
- Vidalia onion
- Tomato paste
- Chardonnay or other dry white wine
- Bay leaf
- Cayenne pepper
- Chicken Stock or seafood stock
- Diced tomatoes
- Heavy whipping cream
- half and half
- Lemon juice
What To Serve With It
Lobster Bisque goes with so many things…..these are a few of our favorite recipes to serve with Lobster Bisque:
- Classic Loaded Wedge Salad…always a hit.
- A little extra, this Bourbon Roasted Pear Salad is AHHHMAZING!
- An amped up Grilled Cheese is the new grilled cheese and tomato soup combo.
- These easy Popovers are fantastic for dipping!
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.
More Easy Lobster Recipes
- Lobster Corn Chowder isn’t just for summer.
- This Lobster Pasta Salad is like summer in a bowl.
- Classic Lobster Rolls are always a favorite.
- This easy Lobster Arancini is like little bites of heaven.
- Keep it simple with these easy Lobster Tails....absolutely fool-proof.
- Insanely amazing Lobster Mac and Cheese.
Get the Recipe: Easy Lobster Bisque Recipe
- 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
- 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.
- When the lobster is cool enough to handle, remove the meat from the shells and set aside.
- 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.
- 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.
- Remove the shells and bay leaf from the broth. 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.