Creamy Lobster Bisque

Imagine this: you’re wrapped in a cozy sweater on a crisp evening, a bowl of warm, velvety lobster bisque in front of you, steam curling up in delicate wisps.

The first sip? Pure magic—silky, buttery, and brimming with that deep, unmistakable lobster flavor.

Lobster bisque is the kind of dish that makes you close your eyes and just savor the moment.

I love lobster bisque because it’s luxurious without being overcomplicated. It’s rich yet balanced, indulgent yet comforting. This soup is perfect for a romantic dinner, a fancy dinner party, or when you simply want to treat yourself to something special.

If you’re a seafood lover—or just someone who appreciates creamy, flavorful soups—this recipe is for you.

---

A Little History: How Lobster Bisque Came to Be

Bisque originates from France, where it was traditionally made with crustaceans like shrimp, crab, or lobster. The name “bisque” likely comes from the Bay of Biscay, though some argue it refers to the two-step cooking process (first roasting the shells, then simmering the broth).

Originally, lobster bisque was poor man’s food—fishermen would use the less desirable parts of the lobster to create a flavorful, hearty soup.

Fast forward to today, and it’s now considered a dish of elegance and refinement. It’s a staple on high-end restaurant menus, but the best part? You can absolutely make it at home.

And trust me, it’s worth it—homemade bisque has layers of flavor you just can’t get from a store-bought version.

---

Ingredients You’ll Need

For the Lobster Stock:

• 2 lobster tails (or whole lobsters, about 1 ½ pounds)
• 3 cups water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• ½ cup dry white wine

For the Bisque:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• ½ cup whole milk
• ½ cup seafood or chicken broth (optional, for thinning)
• ¼ teaspoon nutmeg
• 1 tablespoon cognac or brandy (optional but highly recommended)
• ½ teaspoon salt (or to taste)
• ½ teaspoon white pepper
• 1 teaspoon fresh lemon juice
• Chopped chives or parsley, for garnish

---

Ingredient Breakdown: Why Each One Matters

• Lobster: The star of the show! Using tails makes prep easier, but whole lobsters work too. The shells hold a ton of flavor, so don’t toss them.
• Aromatics (onion, garlic, celery, carrot): These veggies build the backbone of the broth, adding depth and subtle sweetness.
• Tomato paste: Just a little enhances the bisque’s color and brings a gentle umami richness.
• White wine: Helps deglaze the pan and adds acidity to balance the richness.
• Butter & Flour: This classic roux combo thickens the bisque, giving it that silky, creamy texture.
• Heavy cream & Milk: The duo that makes this soup luscious and indulgent.
• Cognac or brandy: Optional, but it adds a sophisticated depth of flavor.
• Lemon juice: Brightens up the dish and balances the richness.
• Nutmeg: A small touch, but it subtly enhances the sweetness of the lobster.

---

How to Make Lobster Bisque: Step-by-Step Instructions

Step 1: Cook and Extract the Lobster Meat

1. Fill a pot with 3 cups of water and bring it to a boil. Add the lobster tails and cook for 5-6 minutes, until the shells turn bright red.
2. Remove the lobsters and let them cool. Save the water—this is the start of your flavorful broth!
3. Crack open the tails and remove the meat. Chop it into small bite-sized pieces and set aside. Save the shells for the stock.

Pro Tip: If using whole lobsters, crack open the claws too—every bit of meat counts!

---

Step 2: Make the Lobster Stock

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the reserved lobster shells and cook for 2-3 minutes to bring out their flavor.
2. Add chopped onion, garlic, celery, and carrot. Sauté until fragrant and slightly softened (about 5 minutes).
3. Stir in 1 tablespoon tomato paste, salt, pepper, paprika, and cayenne (if using). Cook for another 1-2 minutes.
4. Pour in ½ cup white wine, scraping up any bits stuck to the bottom. Let it simmer for 2 minutes.
5. Add the reserved lobster water and bring to a boil. Reduce heat and let it simmer uncovered for 20 minutes.
6. Strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids.

---

Step 3: Make the Bisque Base

1. In the same pot, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour, whisking constantly for 1-2 minutes until golden (this prevents a raw flour taste).
2. Slowly pour in the strained lobster stock, whisking to prevent lumps. Let it simmer for 5 minutes, thickening slightly.
3. Stir in 1 cup heavy cream and ½ cup milk. Simmer for another 5 minutes, stirring occasionally.
4. Add ½ teaspoon salt, ½ teaspoon white pepper, and ¼ teaspoon nutmeg.

---

Step 4: Blend for the Ultimate Smooth Texture

1. If you want a silky-smooth bisque, use an immersion blender or carefully blend the soup in batches in a stand blender. Blend until velvety smooth.
2. Pour the soup back into the pot and stir in 1 tablespoon cognac or brandy (if using).

Shortcut Tip: If you like some texture, skip the blending and leave it a little chunky.

---

Step 5: Add the Lobster & Final Touches

1. Gently stir in the reserved chopped lobster meat. Let it warm through for 2-3 minutes.
2. Taste and adjust seasoning as needed. If the bisque is too thick, add a little extra broth or milk to thin it out.
3. Finish with a squeeze of fresh lemon juice for brightness.

---

Step 6: Serve Like a Pro

1. Ladle the bisque into bowls.
2. Garnish with chopped chives or parsley for a pop of color.
3. Serve with crusty bread or oyster crackers for dipping.

---

Lobster Bisque Recipe

Pin this post for later!