Lobster Bisque

This Lobster Bisque is a luxurious and creamy soup that I love making when I want something elegant and deeply flavorful. The rich lobster stock, aromatic vegetables, and touch of sherry come together to create a silky bisque that feels indulgent yet comforting. It’s perfect for a special dinner or when I simply want to treat myself to a restaurant-quality meal at home.

Why You’ll Love This Recipe

I love this recipe because it makes the most of every part of the lobster, turning the shells and juices into a broth that’s bursting with flavor. The creamy texture, subtle sweetness from the lobster, and hint of sherry make each spoonful irresistible. It’s a showstopper dish that’s surprisingly achievable in my own kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Lobster Tails
8 cups water (plus more as needed to cover lobster tails)
3 small lobster tails (or 2 large tails, approximately 12 ounces total)
cool water (enough to submerge cooked lobster tails)

For the Lobster Bisque
2 tablespoons olive oil
1 medium onion (sliced, approximately 8 ounces)
½ cup sliced celery (approximately 1 large stalk)
½ cup sliced carrots (approximately 1 medium carrot)
1 head garlic (peeled, cut in half crosswise)
¾ cup chopped red tomato (approximately 1 large tomato)
2 sprigs fresh tarragon (optional)
6 sprigs fresh thyme
2 large bay leaves
½ teaspoon whole black peppercorns
½ cup sherry
2 cups bottled clam juice
2 cups cooking liquid (reserved after boiling lobster tails)
lobster juices (reserved after chopping lobster meat and shells)
¼ cup tomato paste
½ cup whipping cream (at room temperature)
1 tablespoon cornstarch
1 tablespoon cold water
½ teaspoon salt (more or less to taste)
freshly cracked black pepper (to taste)

Serving Suggestions (All Optional)
chopped fresh chives

Directions

1. I start by bringing 8 cups of water to a boil in a large pot. I add the lobster tails and cook for about 5–7 minutes until they turn bright red.
2. I remove the tails and immediately submerge them in cool water to stop the cooking process. I reserve 2 cups of the cooking liquid for the bisque.
3. Once the lobster tails have cooled, I remove the meat and chop it into bite-sized pieces, saving any juices that escape while chopping. I keep the shells to enhance the bisque.
4. In a large pot, I heat olive oil over medium heat. I add the onion, celery, carrots, garlic, and tomato, and sauté for about 5–7 minutes until they start to soften.
5. I stir in the lobster shells, tarragon, thyme, bay leaves, and peppercorns, cooking for another 5 minutes to build flavor.
6. I pour in the sherry, clam juice, lobster cooking liquid, and any reserved lobster juices. I bring the mixture to a boil, then reduce to a gentle simmer for 30 minutes.
7. I remove the pot from the heat, then strain the mixture through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids.
8. I whisk in the tomato paste and cream, then return the pot to medium heat.
9. In a small bowl, I mix the cornstarch with cold water until smooth, then whisk it into the bisque to thicken slightly.
10. I season the bisque with salt and freshly cracked black pepper to taste.
11. I stir in the chopped lobster meat just before serving, allowing it to warm through gently for a few minutes.
12. I ladle the bisque into bowls and garnish with fresh chives if desired.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 20 minutes to prepare and about 1 hour to cook, for a total of around 1 hour and 20 minutes.

Variations

If I want a smoother texture, I blend the bisque before adding the lobster meat. For a lighter version, I reduce the cream or swap it with half-and-half. I also like to finish it with a small pat of butter for added richness.

Storage/Reheating

I store any leftover bisque in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring often and avoiding a boil to keep the cream from curdling. For longer storage, I freeze it without the cream and lobster meat, then add them fresh when reheating.

FAQs

Can I use frozen lobster tails?

Yes, I thaw them overnight in the refrigerator before cooking. They work beautifully in this recipe.

What can I use instead of sherry?

I sometimes use dry white wine  both give the bisque a lovely depth of flavor.

How do I make the bisque extra creamy?

I blend the soup after straining and add an extra splash of cream or a knob of butter before serving.

Can I use lobster shells only?

Yes, if I have leftover shells from another meal, I use them to make a flavorful bisque base.

What can I serve with lobster bisque?

I love pairing it with crusty bread, oyster crackers, or a light green salad.

Can I make this ahead of time?

Yes, I make the broth and strain it ahead, then finish with cream and lobster meat right before serving.

How can I thicken the bisque without cornstarch?

I let it simmer uncovered to reduce, or add a spoonful of cooked rice and blend it in for a natural thickener.

Can I use heavy cream instead of whipping cream?

Yes, heavy cream makes it even richer and silkier.

Can I use shrimp or crab instead of lobster?

Definitely. I’ve made this with shrimp shells and crab meat—it’s just as delicious.

How long does it last in the freezer?

It keeps well for up to 3 months. I just thaw it in the refrigerator overnight before reheating.

Conclusion

I love how this Lobster Bisque combines the delicate sweetness of lobster with a creamy, aromatic broth that feels truly indulgent. Every spoonful has that rich seafood depth balanced by herbs, sherry, and just the right touch of cream. It’s a timeless, elegant soup that turns any meal into something special.

Print