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Classic Creamy Lobster Bisque Recipe
The key to good lobster bisque is consistency and a generous amount of lobster meat.
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Lobster bisque reminds me of luncheon dates with my mom at Legal Seafood. We would always stop at Legal Seafood in the Short Hills mall in New Jersey, for a bowl of lobster bisque after an afternoon of shopping. The trick was always to save the buttery sourdough dinner rolls that were served before the meal for dipping in the rich bisque. Whenever I have leftover lobster meat from a classic New England lobster boil I will either make this classic creamy lobster bisque or a New England style lobster roll.
While I give instructions for homemade seafood stock using lobster shells it can easily be swapped for store-bought seafood stock. I like making my own to use up all parts of the lobster though it lengthens the process.
Why You’ll Love This Recipe
- Classic and versatile. Make it with homemade lobster stock or use store-bought for ease.
- Rich and creamy. Blended rice adds a velvety texture without extra cream.
- Great for entertaining. Elegant, impressive, and filled with tender lobster.
What Makes a Good Lobster Bisque Recipe?
I’ve had more than my fair share of lobster bisque, enough to consider myself a connoisseur. There are a lot of bad lobster bisque recipes out there which can often be disappointing since it’s a luxurious soup that can often be on the pricier side. My two qualifiers of a good lobster bisque are:
The key to good lobster bisque is consistency and a generous amount of lobster meat.
- Consistency. The bisque should be thick enough to just coat the back of a spoon but not so thick that it is clearly thickened with a slurry mixture and develops a weird gelatinous consistency. Instead of using a slurry or roux base I cook rice in the broth and blend it. It should be a silky and luxurious soup – not chunky.
- Lobster meat. Don’t skimp on the meat! I reserve some of the lobster meat to use for garnishing in each bowl before serving but this recipe is packed with chopped lobster meat!
Key Ingredients in This Recipe
- Lobster – This recipe can be made using cooked whole lobsters or lobster tails. Because it the meat is already cooked, it’s added at the end of this recipe so it doesn’t overcook in the bisque.
- Mirepoix – The vegetables that are sautéed as the base of the lobster bisque to create a flavorful foundation are carrots, celery and onion. This combination is referred to as sofrito in Italian and is often called a mirepoix in French. While they are later strained out in this recipe they work to flavor the soup.
- Seafood stock – I find that creating your own seafood stock for the soup using reserved lobster shells creates a deeper lobster flavor than can be achieved in many store bought stocks. If using store bought seafood stock I recommend looking at a local seafood market.
- Rice – Any medium to long grain rice variety can easily be used for this. The rice is added to act as a gluten-free thickening agent for the soup. It’s cooked until it’s very soft then blended into the broth and strained for a smooth soup. This method cuts down on the amount of cream needed to create a rich, velvety soup.
- Brandy – Brandy is used to enhance the flavor of the soup. If you don’t have brandy, sherry can also be used.
- Herbs – A mixture of thyme, tarragon and bay leaves are used in this soup recipe to deepen the flavor. Tarragon has a licorice flavor that complements seafood like lobster well.
- Cream – Heavy cream is used to finish the soup and add the creamy finish.
A full ingredient list with exact amounts can be found in the recipe card below.
Special equipment
A blender is necessary to blend the soup. I prefer to use an immersion blender when possible because it cuts down on clean-up but a traditional blender ensures it is evenly and thoroughly blended.
Swaps and substitutions
- Use store bought seafood stock rather than homemade for a quicker soup.
- Shrimp shells can be used in place of the lobster shells for an inexpensive swap for the stock.
- Langostines can be used in place of lobster meat for a more inexpensive alternative to lobster meat.
- An immersion blender is great to cut down on dishes but using a regular blender archives the smoothest results.
How to make this soup dairy-free
Since the soup is thickened with rice as it is blended it becomes extremely smooth. While I still finish the recipe with cream it can be omitted for a dairy-free alternative.
How to Make Lobster Bisque (Step-by-Step)
Heat oven to 400ºF (200ºC). Add the shells, onion, carrots and celery to a baking sheet and roast until browned, about 30 minutes.
Add to a large stockpot with the tomato paste, 12 cups (3 quarts) of water, the garlic and peppercorns. Bring to a boil then reduce heat to medium-low and simmer until reduced by half, about 1 hour.
Strain broth through a fine-mesh sieve and discard the solids. Season with salt to taste. Refrigerate broth in an airtight container for up to 1 week or freeze for up to 6 months.
Heat a large heavy pot over medium-high heat then add the oil and heat through. Add the onion, celery, and carrot (a mirepoix) and sauté until the onion becomes translucent and soft, about 10 minutes.
Add the garlic, thyme, tarragon, bay leaves, peppercorns, brandy, stirring, until almost all liquid is evaporated, about an additional 5 to 8 minutes.
Add the tomato paste and stir to combine then add the homemade lobster stock (or substitute for 6 cups of store-bought seafood stock) and 2 cups of water. Bring the mixture to a boil over medium heat then reduce heat to medium-low and simmer, uncovered, stirring occasionally until the mixture has reduced by about a third, about 30 minutes.
Remove the pot from the heat and pour the mixture through a fine mesh sieve into a large saucepan, pressing on the solids to extract as much liquid as possible. Discard the leftover solids.
Return the bisque to the pot over medium-low heat. Add rice and cook until the rice is extremely soft, about 30 minutes.
Add mixture to blender and blend until smooth. Strain through a fine-mesh sieve then return to the pot.
Whisk in the cream and season with salt and pepper, to taste. Add ½ pound of the lobster meat and stir to combine, reserving some for garnishing the soup.
FAQ – Frequently Asked Questions
Do I need whole lobsters to make lobster bisque?
No! While whole lobsters are preferable for the bisque because of the amount of meat that can be taken out of them lobster tails also work well.
How can I make lobster bisque more budget friendly?
It can always be made more budget friendly by using less lobster meat or swapping the lobster for langoustines (the meat is often sold packages frozen).
Can you make lobster bisque without a blender?
No, unfortunately you need a blender so the soup can be puréed until silky and smooth. I prefer to use an immersion blender when possible because it cuts down on clean-up but a traditional blender ensures it is evenly and thoroughly blended.
When should lobster meat be added to lobster bisque?
Always add cooked lobster meat at the end of cooking or just before serving. Heating it too long makes the lobster meat tough and rubbery.
Is this recipe gluten-free?
Yes! Because the soup is thickened with rice rather than a flour-based roux it is naturally gluten-free.
What is the best way to store and reheat leftover lobster bisque?
Keep leftover lobster bisque refrigerated in an airtight container for up to 4 days and gently reheat in a pot over low heat to maintain its creamy texture.
Other great lobster recipes to try:
I hope you love this creamy classic lobster bisque recipe. If you make it be sure to leave a comment and a rating so I know how you liked them. Enjoy!
Lobster Bisque
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Ingredients:
For the homemade seafood stock:
- 2 (2-pound) cooked Maine lobsters, meat removed and reserved for bisque or 6 cooked Maine tails, meat removed and reserved
- 1 medium yellow onion, quartered
- 2 large carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 2 tablespoons tomato paste
- 1 head garlic, top ¼ trimmed off
- 1 teaspoon whole black peppercorns
- Kosher salt, as needed
For the lobster bisque:
- 5 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 7 cloves garlic, chopped
- 1 tablespoon chopped fresh tarragon leaves
- 2 sprigs fresh thyme
- 2 bay leaves
- ¼ teaspoon whole black peppercorns
- 1 cup brandy, plus additional for serving (optional)
- 2 tablespoons tomato paste
- 8 cups seafood stock (recipe above or use store bought)
- ⅓ cup long-grain white rice
- 1 cup heavy cream
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¾ pound cooked lobster meat, chopped, divided
Instructions:
For the homemade seafood stock:
- Heat oven to 400ºF (200ºC). Add the shells, onion, carrots and celery to a baking sheet and roast until browned, about 30 minutes.
- Add to a large stockpot with the tomato paste, 12 cups of water, the garlic and peppercorns. Bring to a boil then reduce heat to medium-low and simmer until reduced by half, about 1 hour.
- Strain broth through a fine-mesh sieve and discard the solids. Season with salt to taste. Refrigerate broth in an airtight container for up to 1 week or freeze for up to 6 months.
For the lobster bisque:
- Heat a large heavy pot over medium-high heat then add the oil and heat through. Add the onion, celery, and carrot (a mirepoix) and sauté until the onion becomes translucent and soft, about 10 minutes.
- Add the garlic, thyme, tarragon, bay leaves, peppercorns, brandy, stirring, until almost all liquid is evaporated, about an additional 5 to 8 minutes.
- Add the tomato paste and stir to combine then add the homemade lobster stock (or substitute for 6 cups of store-bought seafood stock) and 2 cups of water. Bring the mixture to a boil over medium heat then reduce heat to medium-low and simmer, uncovered, stirring occasionally until the mixture has reduced by about a third, about 30 minutes
- Remove the pot from the heat and pour the mixture through a fine mesh sieve into a large saucepan, pressing on the solids to extract as much liquid as possible. Discard the leftover solids.
- Return the bisque to the pot over medium-low heat. Add rice and cook until the rice is extremely soft, about 30 minutes.
- Add mixture to blender and blend until smooth. Strain through a fine-mesh sieve then return to pot.
- Whisk in the cream and season with salt and pepper, to taste. Add ½ pound of the lobster meat and stir to combine, reserving some for garnishing the soup.
- Divide among warmed soup bowls and top with the remaining lobster and finish with a bit of the brandy (optional).
Notes:
- Use store-bought seafood stock rather than homemade for a quicker soup. Simply skip to step 1 of the lobster bisque and use 6 cups of store-bought stock.
Nutrition:
Calories: 539kcal | Carbohydrates: 15g | Protein: 26g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 170mg | Sodium: 1686mg | Potassium: 779mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7815IU | Vitamin C: 8mg | Calcium: 257mg | Iron: 2mg
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This was wonderful! I had lobster stock in the freezer from a summers worth of lobster and found this lovely recipe. Other than my premade stock, I followed the recipe exactly and it did not disappoint. I will make this again and I will most definitely be trying additional recipes from you. Thank you!
Thank you so much for sharing Meredith! I am so happy to hear that you enjoyed the recipe!!
Love this recipe! When friend/family eat lobster, they always give me the lobster heads/body because they don’t know any better. To me, this is the best part of the lobster. I used them to make your recipe and it came out awesome! It tasted even better the next day and what I was happy about is that the cream did not separate from the stock. It was creamy and even tastier. The rice was the secret ingredients. Awesome recipe! Thank you!
YAY!! I love lobster bisque so much and now you have me craving it! I am so happy to hear you enjoyed the recipe, thanks so much for sharing!
My family has a tradition that I make a soup for lunch on Thanksgiving. Typically, I make a lobster bisque and have tried a series of recipes. This recipe is by far superior because of its smooth texture and tasty flavor. 10/10 doing this one again as it was the first time in years we did not have leftovers. If you’re looking for a hearty soup that yo can make time and time again, look no further. This one is truly delicious!!
SO happy to hear it was a hit! That makes me so happy! And lobster bisque is a superior soup!!