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 Bisque

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. 

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 without the hefty price tag.

The is truly the BEST Lobster Bisque recipe, it 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 the perfect addition to a holiday dinner or any other special occasions like Valentine’s Day.

Homemade Lobster Bisque is 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. I finish it off with big chunks of lobster in the bisque to make it totally restaurant worthy.

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

Ingredients For Lobster Bisque

  • Lobster – Whole Lobsters, cold-water Lobster Tails or frozen lobster meat works for this recipe. Just be sure it totals 16 ounces of lobster meat.
  • Olive Oil – I use an all purpose olive oil and save my extra virgin olive oil for my salad. You can substitute the olive oil with melted butter.
  • Onion – A sweet onion, like Vidalia, adds so much flavor to the broth.
  • Fennel – With a slight anise flavor, Fennel is my favorite addition to this soup.
  • Garlic – Whole cloves of garlic, minced is best.
  • Tomato paste – I love the tomato paste for lending sweetness.
  • White Wine – I like to use dry white wine like a chardonnay, Pinot Grigio or sauvignon blanc. You can substitute the wine with apple juice.
  • Fresh Herbs – Fresh thyme and bay leaf adds fresh, herbaciousness. Fresh Tarragon works amazingly, as well.
  • Seasonings – Paprika, Cayenne Pepper, black pepper, and salt.
  • Seafood Stock – You can make your own homemade seafood stock or homemade lobster stock with the lobster shells or buy your favorite brand. You can substitute with chicken stock, chicken broth or clam juice.
  • Diced tomatoes – Canned diced tomatoes make this soup easy.
  • Dairy – Heavy cream combined with half and half add rich, smooth flavor. You can also use light cream if that’s what you have on hand.
  • Lemon – Fresh lemon juice is just perfect with the lobster.

For the full ingredient list and instructions, see the recipe card below.

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

How To Make Lobster Bisque

This classic 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 or dutch oven, boil 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 lobster 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, minced garlic cloves 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 lobster water and tomatoes. Return the shells to the pot and allow the mixture to simmer.
  5. Remove the shells from the broth and, using an immersion blender, blend until smooth on high speed. Stir in the cream, half and half and lemon juice.
  6. Chop the lobster meat into small 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 or Worcestershire sauce, if desired.

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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 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.

Three white bowls with lobster bisque on a white placemat.

Serving Suggestions

Lobster Bisque goes with so many things, these are a few of my favorites besides a side of rustic bread if serving as a first course.

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

How to Store Leftovers

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 small batches for romantic dinners for one, two, three or whatever in the future.

You can made the base in advance, transfer to an airtight container and store it in the refrigerator for up to 2 days. Reheat and then add the lobster right before serving.

For batch freezing soups, stews, stocks and broths, we love using silicone Souper Cubes for mess free meal prep.

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Two white bowls filled with Lobster Bisque.

More Easy Lobster Recipes

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

Get the Recipe: Best Lobster Bisque Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Easy and economical Lobster Bisque, simple yet elegant for entertaining.
4.87 from 30 votes
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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

Equipment

Instructions 

  • 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.

Video

YouTube video

Notes

Lobster Bisque is easy to make in advance for holiday menu planning.  Transfer to an airtight container and store in the refrigerator for up to two days. The bisque will separate while it’s stored so be sure to stir well or use the immersion blender to mix everything up while it’s reheating.
Serving: 1g, Calories: 230kcal, Carbohydrates: 13g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 1315mg, Potassium: 504mg, Fiber: 2g, Sugar: 4g, Vitamin A: 730IU, Vitamin C: 11.3mg, Calcium: 83mg, Iron: 1.3mg
Author: Kellie
Course: Appetizer, Dinner, lunch
Cuisine: American