Creamy Lobster Bisque

Lobster Bisque: A Creamy and Luxurious Seafood Classic

There’s something undeniably elegant about a bowl of creamy rich, velvety lobster bisque. A deep seafood flavor, silky smooth texture, and the luxurious taste of fresh lobster. This dish is perfect for special occasions or whenever you’re in the mood to treat yourself. Lobster bisque is one of those timeless soups that bring a fine-dining experience right into your own kitchen. The best part? You don’t have to be a professional chef to make it at home! with just a few simple ingredients and a little patience. You can prepare an incredible lobster bisque that will impress family and friends.

A Brief History of Lobster Bisque:

The term bisque refers to a thick, creamy soup made from shellfish. Bisques are believed to have originated in France in the 17th century. Fishermen would use imperfect or leftover crustaceans to create a flavorful and hearty dish. According to food historians, the word bisque may have come from the Bay of Biscay. A coastal region known for its seafood-rich cuisine. It could derive from the French cooking technique of bis cuites, meaning “twice cooked” (Davidson, Alan. The Oxford Companion to Food, 2014). Traditionally, lobster bisque was made by simmering the shells of lobsters to extract their deep, umami-rich flavor. Then, blending them into a smooth, velvety soup with cream and aromatic vegetables. Today, lobster bisque remains a staple of French cuisine. It has also become a favorite in North American seafood restaurants.

Essential Kitchen Tools for the Perfect Lobster Bisque:

If you’re making lobster bisque at home, having the right kitchen tools can make all the difference. A large pot or Dutch oven is crucial for simmering the lobster shells and developing that deep, seafood-forward flavor. You’ll also need a fine mesh strainer to ensure a silky-smooth texture. A high-powered blender or immersion blender will help puree the soup. If you don’t have these tools yet, check out this high-quality Dutch oven or this top-rated immersion blender. These tools will elevate your cooking game. Investing in durable kitchen essentials makes a difference, and these will come in handy for many other delicious recipes!

Now that you know a bit about the history and the tools you’ll need. Dive into this incredible lobster bisque recipe!

Creamy Lobster Bisque

Lobster bisque is a classic French soup known for its rich, creamy texture and deep lobster flavor. Traditionally, it's made by extracting flavor from lobster shells to create a robust stock, which is then thickened and enriched with cream. This luxurious dish has been a staple in French cuisine for centuries, often served as a starter in fine dining settings.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine French

Servings 4

Equipment

• Large pot or Dutch oven
• Tongs
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon or spatula
• Fine Mesh Strainer
• Blender or immersion blender
• Ladle
• Small sauce pan
• Serving bowls

Ingredients

  

• 4 Lobster Tails (about 1.5 lbs total)
• 4 Tbsp Unsalted Butter
• 1 Small Onion, Finely Chopped
• 2 Celery Stalks, Finely Chopped
• 1 Carrot, peeled and Finely Chopped
• 3 Cloves Garlic, minced
• 2 Tbsp Tomato Paste
• 1/2 Cup Dry Sherry or White Wine
• 4 Cups Seafood Stock (or Chicken Broth)
• 1 Bay Leaf
• 1 Tsp Fresh Thyme Leaves
• 1/2 Tsp Paprika
• 1 Cup Heavy Cream
• 1/2 Cup Whole Milk
• 1 Tbsp Cornstarch (Optional, for Thickening)
• Salt and Pepper to Taste
• Fresh Chives or Parsley, for Garnish

Instructions

 

Prepare the Lobster Tails:

• Bring a large pot of salted water to a boil.
• Add the lobster tails and cook for 4-5 minutes, until the shells turn bright red.
• Remove the tails and let them cool. Using kitchen shears, cut the shell lengthwise and remove the lobster meat. Chop it into bite-sized pieces and set aside. (you can cut the lobster tales to your liking)
• Reserve the shells to enhance the bisque’s flavor.

Make the Lobster Stock:

• In a large pot, melt 2 tbsp butter over medium heat.
• Add the reserved lobster shells, onion, celery, and carrot. Cook for 5-7 minutes until the vegetables soften.
• Stir in the garlic and tomato paste; cook for another 2 minutes.
• Pour in the sherry or wine, scraping up any bits from the bottom. Let it simmer for 2 minutes.
• Add seafood stock, bay leaf, thyme, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
• Strain the mixture through a fine-mesh sieve into a clean pot. Discard the solids.

Make the Bisque:

• In the clean pot, melt the remaining 2 tbsp butter over medium heat.
• If using cornstarch, whisk it into the milk, then slowly stir it into the bisque.
• Add heavy cream and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
• Stir in the chopped lobster meat and let it warm through for 2 minutes.

Serve & Enjoy

• Ladle the bisque into bowls, garnish with fresh chives or parsley, and serve warm with crusty bread.

Notes

Tips:

Make it Smoother – For an ultra-creamy bisque, blend the soup with an immersion blender before adding the lobster meat.

Substitutions – Use shrimp shells if you don’t have lobster shells for the stock.

Enhance Flavor – A dash of cayenne pepper or Old Bay seasoning adds a nice depth of spice.

Keyword creamy lobster soup, french soup, lobster bisque, seafood bisque