Lobster Bisque Recipe

I still remember the first time I tried to make lobster bisque at home, standing over a pan that smelled like the harbor while my partner sliced crusty bread, thinking this was too fancy for a weeknight, and then realizing a simple, focused method made it quick and comforting, which is why I teach this Lobster Bisque Recipe the way I do.

Why You’ll Love It

This lobster bisque fits into real life — rich enough for a small dinner party, simple enough for a relaxed weeknight when you want something special without fuss, and loved by seafood fans and picky eaters alike because the flavor is deep but the texture is smooth and familiar.

Serves 4
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes

Ingredients

• 1 lb cooked lobster meat, chopped (about 2 medium lobster tails)
• shells from the lobster (or 1 lb raw shells)
• 4 tbsp unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 1 carrot, peeled and diced (about 1/2 cup)
• 1 celery stalk, diced (about 1/3 cup)
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup dry white wine
• 4 cups seafood or fish stock
• 1 bay leaf
• 1 cup heavy cream
• 1 tsp smoked paprika or cayenne (optional)
• Salt and freshly ground black pepper to taste
• 1 tbsp chopped fresh chives for garnish
• 1 baguette, sliced and toasted for serving

Instructions

1. Make a quick shell stock by sweating lobster shells with 1 tbsp butter in a saucepan for 3 minutes, add 2 cups of the stock and simmer 20 minutes, then strain and reserve.
2. In a heavy pot, melt the remaining 3 tbsp butter over medium heat, add onion, carrot, and celery, and cook until soft, about 6 minutes.
3. Stir in tomato paste and cook 1 minute, then add flour and cook, stirring, 1–2 minutes to form a light roux.
4. Deglaze with white wine, scraping the pan, then add the reserved shell stock plus the remaining seafood stock and the bay leaf, bring to a gentle simmer for 15 minutes.
5. Remove bay leaf, use an immersion blender or regular blender to puree the soup until silky, then pass through a fine mesh sieve back into the pot for extra smoothness.
6. Return to low heat, stir in heavy cream and smoked paprika if using, simmer 5 minutes to thicken slightly.
7. Add chopped lobster meat just to warm through, season with salt and pepper to taste.
8. Ladle into bowls, finish with a swirl of cream and chopped chives, serve with toasted baguette slices.

Recipe Variations

• Cognac or sherry finish: stir in 1–2 tbsp cognac or dry sherry at the end for a boozy depth.
• Lighter version: substitute half-and-half for heavy cream and reduce butter by 1 tbsp for lower fat.
• Tomato-laced bisque: add 1/2 cup crushed tomatoes with the stock for a brighter tang.
• Herb-forward: replace chives with tarragon and add a squeeze of lemon for a fresher finish.

Make Ahead: You can make the lobster shell stock 2–3 days ahead and refrigerate, or freeze up to 3 months. Cooked lobster meat keeps in the fridge 24–48 hours; add it at the last minute. The bisque itself can be made fully and chilled for up to 2 days, reheat gently over low heat and add a splash of stock or cream if it thickens too much.

Frequently Asked Questions

Conclusion

This lobster bisque is designed to be efficient without losing the luxury of the dish, so you can have restaurant-level flavor on a modest timeline. Follow the basic steps, use good stock and fresh lobster meat, and tweak the seasoning at the end; once you make it a couple of times you will find the small shortcuts that fit your kitchen rhythm, and it will become an easy go-to when you want something special without a long fuss.