Easy lobster bisque recipe

This easy lobster bisque recipe is perfect for holidays and special occasions. This restaurant classic has been streamlined to make it quick and easy enough for weeknight cooking. Delicate lobster knuckle and claw meat gently cooks in the smooth and creamy base of this soup, infusing it with even more decadent lobster flavor.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my langostino bisque recipe and my Hubbard squash bisque recipes. For ease of browsing, you can find all of my soup recipes in one place.

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Easy lobster bisque recipe

This recipe is a favorite around the holidays, but it is easy enough to enjoy anytime. Most lobster bisque recipes use tail meat, but I actually prefer knuckle and claw meat. It cooks faster, and it is more tender than lobster tail.

While I normally make seafood stock with shells, sometimes we need a shortcut, and that is where this version comes in. Most of us reserve recipes like this for special occasions, like Christmas or New Year’s Eve, but when it’s this easy, you can have it anytime.

What you need to know

You can make the creamy bisque base ahead of time, if needed, then gently reheat to cook the lobster. This is a great option if you are making a big holiday dinner, and you have a lot going on.

Making lobster bisque from scratch is an intermediate level endeavor, but because this version uses store-bought seafood stock, this is a recipe anyone can handle. One bit of advice I have is this – have everything chopped and measured, and ready to go before you begin.

Ingredients

• Lobster meat – I use knuckle and claw meat in my bisque, as it is incredibly tender and full of flavor.
  • Substitutions: If you cannot find knuckle and claw meat, use lobster tails.
• Carrots, onions & celery – Otherwise known as mirepoix, this is the base of many soups.
• Butter – Gives the bisque a ton of flavor, and it is the fat used for sautéing the vegetables.
• Tomato paste – This adds a slight acidity and flavor to balance all of the richness.
• Seafood stock/broth – Store-bought seafood stock makes this recipe easy enough for weeknight dinner without sacrificing a restaurant quality bisque.
• Heavy cream – This is what makes the soup so creamy!
• Dry white wine – I used Sauvignon Blanc. Use a wine that you like, because you will taste it.
• Thyme, paprika, bay leaves, salt and pepper – Without these, our dish wouldn’t have as much flavor.
• Flour – Regular all purpose flour will help to thicken this easy lobster bisque.

How to make lobster bisque

Here’s a quick summary of how to make this easy lobster bisque. Please see the recipe card at the bottom of this post for the full recipe. 

1. Sauté onions, carrots and celery (mirepoix) in butter until softened.
2. Add the tomato paste, garlic, thyme, salt and pepper. We’ll cook the tomato paste for a few minutes and let those flavors come together.
3. Sprinkle the flour over the vegetable mixture and stir to coat. Cook for a few minutes to allow the raw flour taste to cook out a bit.
4. Pour in the white wine and stock. Add the paprika and bay leaves, then stir to combine and let it simmer.

Once the vegetables have completely softened, add everything to a blender. Blend until completely smooth.

Return this base of the soup to the pot, stir in the cream, and add the lobster meat. Cook for an addition 5 – 6 minutes, until lobster is firm.

Easy lobster bisque recipe FAQ’s

Variations and substitutions

• Spicy – Add in a pinch of chipotle or ancho chili powder to give it a spicy, smoky kick.
• Use olive oil instead of butter, if you prefer.
• Tarragon gives the bisque a subtle licorice flavor that is really nice. Add a tablespoon of chopped fresh tarragon to the finished bisque.

Serving suggestions

Buttermilk biscuits are great with any kind of soup, stew, or bisque. If you like cheesy biscuits, try these Parmesan potato biscuits.

Because this is a rich soup, lighter sides like a cucumber tomato salad, or sautéed broccolini are great options.

Helpful tools and equipment

You’ll need a heavy pot and a good blender to make this easy lobster bisque. The links below are for the same equipment that I use in my kitchen.

• Dutch oven – This Lodge brand pot is perfect for everyday use, and it’s reasonable priced.
• Vitamix blender – This blender is worth every penny. It’s expensive, but this is the standard in professional kitchens for a reason – they hold up forever.
• Le Creuset Dutch oven pot – Not an inexpensive pot, but it will last generations.

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