The Ultimate Lobster Bisque Recipe: A Decadent Delight for Seafood Lovers

Lobster bisque is a rich and creamy soup that showcases the flavor of fresh lobster meat. It is a classic French dish that can be served as a starter or a main course. Lobster bisque is not difficult to make, but it does require some patience and attention to detail. Here are the steps to make the ultimate lobster bisque recipe, along with some tips and variations.


  • 4 small lobster tails (about 1 1/2 pounds total)
  • Salt
  • 4 tablespoons of butter, divided
  • 1/4 cup of chopped onion
  • 1/4 cup of chopped celery
  • 1/4 cup of chopped carrot
  • 2 cloves of garlic, minced
  • 1/4 teaspoon of cayenne pepper (optional)
  • 2 tablespoons of all-purpose flour
  • 1/4 cup of dry white wine
  • 4 cups of seafood stock or low-sodium chicken broth
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1/4 cup of tomato paste
  • 1/2 cup of heavy cream
  • Freshly ground black pepper
  • Chopped fresh chives for garnish


  1. Fill a large pot with water and bring to a boil. Add some salt and the lobster tails. Cook for 5 minutes, then transfer the lobster tails to a cutting board and let them cool slightly. Reserve the cooking water.
  2. Cut the lobster tails in half and remove the meat from the shells. Chop the meat into bite-sized pieces and refrigerate until ready to use. Return the shells to the same pot with the cooking water and bring to a boil. Reduce the heat and simmer for 15 minutes to make a quick lobster stock.
  3. In another large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion, celery, carrot, garlic, and cayenne pepper (if using) and cook, stirring occasionally, until soft, about 10 minutes.
  4. Sprinkle the flour over the vegetable mixture and cook, stirring constantly, for 2 minutes.
  5. Gradually whisk in the wine, then strain in the lobster stock through a fine-mesh sieve, discarding the shells. Add the thyme, bay leaf, and tomato paste and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 30 minutes.
  6. Discard the thyme and bay leaf. Using an immersion blender or a regular blender, puree the soup until smooth. Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
  7. In a small skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the reserved lobster meat and cook, tossing gently, until heated through, about 5 minutes.
  8. Ladle the soup into bowls and top with the lobster meat. Garnish with chives and serve hot.

Tips and Variations

  • You can use fresh or frozen lobster tails for this recipe. If using frozen, thaw them completely before cooking.
  • You can also use whole lobsters instead of tails. You will need about 2 pounds of whole lobsters to get enough meat for this recipe. Boil them for about 10 minutes, then remove the meat from the claws and tail and chop it up. Use the shells to make the stock as instructed above.
  • If you want to add some sherry to your bisque, replace 1/4 cup of the wine with sherry and add it at the end with the cream.
  • You can also add some brandy to your bisque for extra flavor. Add 2 tablespoons of brandy along with the wine in step 5.
  • If you don’t have an immersion blender or a regular blender, you can use a food processor or a potato masher to puree the soup. Just make sure it is smooth enough for your liking.
  • If you want to make your bisque more elegant, you can strain it through a fine-mesh sieve after pureeing it to remove any bits of vegetable or shell.
  • You can make this bisque ahead of time and reheat it gently before serving. Just don’t add the lobster meat until you are ready to serve.


Lobster bisque is a decadent delight for seafood lovers that can be enjoyed any time of year. It is a perfect way to celebrate a special occasion or treat yourself to a gourmet meal at home. With this easy recipe, you can make your own lobster bisque from scratch and impress your guests with your culinary skills.