This Lobster Bisque Pasta is one of those recipes that took over social media for a reason — it’s cozy, buttery, and just fancy enough to feel like a treat without a lot of work. The first time I saw it pop up on my feed, I immediately knew it was one of those dishes I had to try… and once I did, it quickly earned a place in our weeknight dinner rotation.
What I love most about this pasta is that it’s a total shortcut to luxury. You’re using pantry-friendly ingredients and a ready-made bisque, but with a couple of smart additions — like brown butter lemon breadcrumbs — it transforms into something special. It’s perfect for a date night dinner at home or one of those nights when you want to treat yourself without spending hours in the kitchen.
Why You’ll Love This Viral Pasta
This dish is creamy, rich, and brimming with seafood flavor, but still approachable enough to make on a random Tuesday. Here’s why it keeps making a comeback in my kitchen:
- Minimal effort, maximum payoff. You don’t need to break down a lobster — just grab the Trader Joe’s bisque and shrimp, and dinner’s halfway done.
- That crispy breadcrumb topping. The Old Bay lemon brown butter breadcrumbs might be my favorite part. It adds texture, brightness, and that little something extra that makes the dish feel restaurant-worthy.
- Fast but impressive. Start to finish, it takes about 30 minutes, but no one will guess. It looks and tastes like you spent way longer.
- Totally flexible. You can use shrimp, langostino tails, or even leftover lobster if you’ve got some from a special dinner.
Ingredients You’ll Need
Here’s a closer look at the key players in this pasta — and some notes from my own experience:
- Trader Joe’s Lobster Bisque: Rich, creamy, and packed with flavor, this is the secret sauce of the whole dish. It saves you from having to make a seafood sauce from scratch, but still gives you that slow-cooked depth.
- Argentinian Red Shrimp: I love these because they’re plump and sweet, and their texture is pretty close to lobster. Just a quick sear and they’re good to go. Langostino tails work too — use whatever’s available.
- Pasta: I used campanelle, but any short pasta like shells or rigatoni will work. Long noodles like linguine are great too, especially if you love that creamy twirl.
- Shallots and Garlic: The classic flavor base — don’t skip this! The shallots bring sweetness, while garlic adds that essential savoriness.
- Old Bay Seasoning: Brings all the briny, herby flavor you want with seafood. I always keep a tin on hand for shrimp boils and fried fish — here, it pulls everything together.
- Lemon Zest and Juice: This brightens up the richness of the bisque. I always add a little extra zest to the breadcrumbs and juice to the sauce.
How to Make Lobster Bisque Pasta
Here’s the basic flow, along with some tips I’ve picked up along the way:
Make the Breadcrumb Topping:
Start by browning some butter — take your time with this step because that nutty aroma is key. Toss in panko or fresh breadcrumbs, a pinch of Old Bay, and lemon zest. Stir until golden and crispy, then set aside.
Cook the Aromatics:
In the same pan, soften the shallots and garlic. Add halved cherry tomatoes for a pop of sweetness and color. Season with salt, pepper, and a pinch of red pepper flakes.
Add Shrimp and Bisque:
Stir in chopped shrimp (or langostino), then pour in the lobster bisque. Let everything simmer together until the shrimp is cooked through and the sauce thickens slightly.
Finish with Pasta and Lemon:
Toss in the cooked pasta, a squeeze of lemon juice, and some chopped fresh parsley. If it’s too thick, add a splash of reserved pasta water to loosen it up.
Top and Serve:
Spoon into bowls and sprinkle with the crispy breadcrumb topping. Serve hot — trust me, this one is best right away when everything is creamy and the topping is still crunchy.
Helpful Tips & Substitutions
- Breadcrumbs: If you’re out of Old Bay, a pinch of paprika, celery salt, and cayenne makes a quick DIY blend.
- Pasta Water: Always save a cup — it can smooth out and extend the sauce if it thickens too much.
- Extra Veggies: Stir in a couple handfuls of baby spinach or chopped asparagus at the end for added greens.
- Shallot Swap: A small yellow onion works fine if that’s what you have on hand.
- Shrimp Tip: If using frozen shrimp, make sure they’re completely thawed and dried before adding to the pan — it helps with browning and prevents a watery sauce.
Serving Suggestions
This pasta is rich enough to be a meal on its own, but here are a few things I’ve served with it:
- Arugula Salad with Lemon Vinaigrette – The peppery greens cut the richness.
- Garlic Bread or Crusty Baguette – For soaking up every bit of sauce.
- A crisp white wine – Something citrusy like a Sauvignon Blanc or Pinot Grigio is perfect.
Storage and Reheating Tips
This pasta is best eaten fresh, but leftovers hold up okay with a little care:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a pan over low heat, adding a splash of milk or broth to loosen the sauce. The microwave works too, but stir often to keep the sauce from separating.
- Freezing: I don’t recommend it — cream-based sauces tend to break and turn grainy after freezing.
Final Thought
This Viral Lobster Bisque Pasta is more than just a social media trend — it’s a genuinely comforting, flavor-packed dinner that feels a little indulgent but is simple enough for any weeknight. It’s one of those rare recipes that delivers restaurant vibes with pantry ingredients, and the Old Bay breadcrumb topping takes it over the top. If you’ve got a bag of shrimp and a container of bisque, you’re halfway to one of the most satisfying bowls of pasta you’ll make all season.
Trader Joe's Lobster Bisque Pasta
This Lobster Bisque Pasta is one of those recipes that took over social media for a reason — it’s cozy, buttery, and just fancy enough to feel like a treat without a lot of work.
Ingredients
- Brown Butter Breadcrumbs
- 3 tbsp Butter, see Note 1
- 1/3 cup Panko
- 1/4 tsp Old Bay Seasoning, adjust to taste
- 1 tsp Lemon Zest, adjust to taste
Instructions
- In a large pan, melt the butter over medium heat. Cook for about 5 minutes, stirring occasionally, until the butter is foamy, golden, and beginning to develop brown flecks.
- Watch closely so it doesn’t burn. Add the panko to the brown butter and stir to combine.
- Toast for 2–3 minutes, stirring often, until golden brown and crispy.
- Transfer the toasted breadcrumbs to a bowl. Stir in the Old Bay seasoning and lemon zest (start with 1/2 tsp of zest and add more to taste). If you used unsalted butter, season with a pinch of salt to taste. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions. Reserve about 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, wipe out the pan to remove any breadcrumb bits. Add a drizzle of olive oil and heat over medium. Add the chopped shallot and minced garlic. Cook for 1 minute, stirring often, until fragrant.
- Stir in the halved cherry tomatoes along with the kosher salt, black pepper, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
- Add the chopped shrimp to the pan and cook for 1 minute until partially cooked through. Lower the heat to medium-low. Pour in the lobster bisque and stir to combine. Let the sauce simmer for a few minutes to thicken slightly.
- Squeeze in the juice of about half a lemon. Add the cooked pasta and toss until well coated in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in the chopped parsley.
- Divide the pasta among bowls. Top each serving with a generous spoonful of brown butter breadcrumbs, grated Parmesan (optional), and extra lemon zest or parsley if desired.
Notes
- I used salted butter for the brown butter breadcrumbs. If you’re using unsalted butter, you may want to add a pinch of salt to the breadcrumbs to taste after toasting.
- A variety of pasta shapes work well here. You can use a short shape like rigatoni, shells, or gigli/campanelle (what I used). Long shapes like fettuccine or linguine are also great for twirling. Use whatever you prefer.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 221Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 329mgCarbohydrates 16gFiber 1gSugar 1gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
