Easy Lobster Bisque
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 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.
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 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.
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.
How To Make 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.
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Ingredients You Will Need
The ingredients for the best Lobster Bisque recipe are easy to find at your local grocery store. Here’s what you’ll need:
- Maine lobster tails split in half
- Water
- Kosher salt
- Extra virgin olive oil
- Vidalia onion
- Fennel
- Garlic
- Tomato paste
- Chardonnay or other dry white wine
- Thyme
- Bay leaf
- Paprika
- Cayenne pepper
- Chicken Stock or seafood stock
- Diced tomatoes
- Heavy whipping cream
- half and half
- Lemon juice
Serving Suggestions
Lobster Bisque goes with so many things…..these are a few of our favorites.
- 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!
Storage
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.
You can made the base in advance and store it in the refrigerator for up to 2 days. Reheat and then add the lobster right before serving.
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.
Still want MORE? Follow us over on Instagram for fun, easy eats and behind the scenes fun!
Get the Recipe: Lobster Bisque Recipe
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
- 1 dutch oven
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.
62 Comments on “Easy Lobster Bisque”
Oh wow! My mouth is watering right now! This will make the perfect Christmas Eve dinner for Grumpy and me!
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
Yes, absolutely! That would work perfectly.
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!
Thank you it was delicious Wish I could let you see a picture but I don’t
Know how Happy Valentines Day
It was absolutely amazing but mine wasn’t quite as thick as I would think bisque would be! Any suggestions?
Hmmm, I’m not sure…maybe add a bit more cream and cook a little longer. Mine was pretty creamy, not thick like a stew or chowder.
Can I sub the white wine for something else?
You could just use the same amount of stock to sub the wine.
What can I sub for the fennel? I’m allergic to it but I love Lobster Bisque!
You could skip it altogether and it will still taste amazing!
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.
Great! Thanks so much for coming back to let me know how it worked out. I appreciate it so much!
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!
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:)
Thanks so much for the feature, Sinea!
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!
Oh my goodness, this looks so incredibly good and very doable! I’m a sucker for lobster bisque :-).
I didn’t found this in time for Valentine’s Day, but this Lobster Bisque will be on my on my table this weekend!
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!
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. 🙂
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! 😀
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!
This lobster bisque looks so good and that big chunk of lobster on top is calling my name.
Oh this sounds wonderful…I could go for a bowl right now.
Good to know Lobster really isn’t crazy expensive to cook with! I WILL be making this! Lobster bisque is a favorite of mine.
My husband would go crazy for this, it looks amazing! And you’re right monster is super impressive!
monster, lol, lobster!!