Have you ever wondered what lobster bisque is? Lobster bisque is one of those iconic dishes that people rave about. The good news is that it’s relatively simple to make at home.
Bisque is a favorite for special occasions. This creamy soup is made with shellfish stock and lobster meat. It’s a little decadent, making it perfect for elegant family gatherings or romantic dinners at home.
In this guide, we’ll explain what lobster bisque is, what goes into it, and how to cook it. We’ll also share tips for serving and storing it.
So grab some fresh Maine lobster, and let’s get started.
What is Lobster Bisque?
Lobster bisque is a smooth, creamy soup made with lobster stock and tender lobster meat. Unlike a chunky chowder, bisque is known for its velvety texture and rich, layered flavor.
Originating from French coastal cooking, chefs would use the entire shellfish, simmering the shells to create a deeply flavorful stock. The result is a comforting, elegant soup that highlights the taste of lobster.
Today, lobster bisque is commonly found at seafood restaurants and on holiday tables. It can be served as a main or a starter. But with high-quality lobster and a little practice, you can enjoy your own homemade version any time.
Ingredients for Lobster Bisque
The ingredients are simple, but each one is essential to capturing that classic French flavor. A good lobster bisque typically includes:
- 2 fresh whole lobsters (meat and shells)
- 3 tablespoons butter and 2 tablespoons flour (or 1 tbsp butter and 1 tbsp cornstarch)
- 1 onion, 2 celery stalks, and 1 carrot (mirepoix)
- 2 tablespoons tomato paste or 2 large fresh tomatoes
- Salt, paprika, cayenne pepper, thyme or bay leaf (to taste)
- Optional: 1–2 cloves garlic, 2 shallots, and fresh parsley
- 1 cup heavy cream
- ½ cup dry sherry
- Homemade lobster stock (or 2 cups fish or chicken stock)
This recipe serves two people.
You’ll need to make a roux (flour and butter) or cornstarch slurry to thicken the soup. Fresh herbs, vegetables, and especially lobster are key to maximizing flavor. Use the shells—they’re essential to a rich stock.
Easy Lobster Bisque Recipe
This bisque takes about 1 hour to prepare. Instructions vary slightly depending on whether you’re making a roux or using cornstarch.
Instructions:
- Cook the lobsters: Bring a large pot of salted water to a boil. Add whole lobsters or lobster tails. Cook for 5–7 minutes until shells are bright red. Cool, then crack shells and remove meat. Set meat aside; save shells for stock.
- Make the stock: In a large pot, melt 1 tbsp butter. Add lobster shells, diced onion, carrot, celery, and tomatoes or paste. Stir in optional aromatics. Cook for 5–10 minutes. Add just enough water to cover shells (about 2 cups). Simmer for 30–40 minutes. Strain and discard solids.
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Start the bisque:
- Roux method: Melt remaining butter, stir in flour, and cook 1 minute. Slowly whisk in stock. Blend smooth before adding cream and lobster meat.
- Cornstarch method: Skip roux. Blend soup smooth, stir in cornstarch slurry, and simmer to thicken after blending.
- Blend smooth: Use an immersion or standard blender in batches.
- Add lobster meat: Chop and stir into the bisque. Add cream and sherry. Warm gently for 5–10 minutes. Season with salt and pepper to taste.
Serving Lobster Bisque
Lobster bisque makes an impressive starter or a light main dish with bread or salad. Serve in warmed bowls to retain heat. Garnish with a swirl of cream or fresh parsley.
For extra flavor, fry a few lobster chunks in sage butter and add them to each bowl. For a Mediterranean twist, drizzle with warmed balsamic vinegar.
Pair with crusty bread, oyster crackers, or a buttered roll.
Tips for Cooking Lobster Bisque
- Make stock ahead: Prepare lobster stock a day in advance and refrigerate.
- Shortcut stock: Use fish or chicken stock with shrimp shells, white wine, and aromatics.
- Don’t overcook lobster: Add meat at the end to avoid toughness.
- Gentle heat: Once cream is added, keep heat low to prevent separation.
Creative Lobster Bisque Variations
Once you’ve mastered the classic version, you can explore other styles:
- Add aromatics like leeks or fennel for extra sweetness.
- Try saffron for color and depth.
- Roast lobster shells first for a traditional French fumet.
- Experiment with coconut milk or hot sauce for exotic twists.
- Add crab or shrimp for a more seafood-forward version.
The best bisque is the one that matches your taste—so experiment and enjoy!
Lobster Bisque with Sherry
Sherry adds warmth and nuttiness to lobster bisque. Dry fino or amontillado are great pairings. You can also serve with Sauvignon Blanc or Chardonnay.
No sherry? Try dry white wine, brandy, or cognac. For a non-alcoholic version, use seafood stock with lemon juice or a dash of Worcestershire sauce.
Storage and Leftovers
Storing:
- Let the bisque cool before storing in an airtight container.
- Refrigerate for up to 3 days.
- Freeze for up to 2 months.
Leftover Ideas:
- Use as a sauce over pasta or rice.
- Add to a savory pie filling.
- Serve as a small appetizer portion with another meal.
Lobster bisque might sound fancy, but it’s surprisingly doable at home. So go ahead—get some high-quality lobster and enjoy one of the most indulgent soups around. If you don't have time you can always buy lobster bisque online from us.
