This lobster bisque recipe is pure comfort with a touch of coastal elegance. Sweet lobster, aromatic vegetables and herbs, a splash of white wine and a velvety finish come together in a soup that feels both special and deeply familiar. It’s the kind of dish that invites you to linger—perfect for quiet dinners, celebratory meals or anytime you want something rich, soothing and thoughtfully made.
Lobster Bisque
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Ingredients
- 2 large lobster tails 10-12 oz. each
- 1 yellow onion chopped
- 2 carrots peeled and chopped
- 3 stalks celery diced
- 3 cloves garlic peeled and lightly smashed
- 3 cups vegetable stock or seafood base
- 2 Tbsp. tomato paste
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 cup dry white wine
- 2 bay leaves
- 4-5 sprigs thyme
- 1/4 cup full-fat cream cheese or heavy cream
- 1 cup stale bread cubed
- 1/2 Tbsp. black peppercorns
- Chopped chives
- Sea salt
Instructions
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Fill large pot halfway with water and bring to boil. Add 3 tablespoons sea salt. Add lobster tails and cook 4-5 minutes until shells are red and meat is white and cooked through. Remove from pot to cool for several minutes.
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Remove lobster meat from tails. (Note: If uncertain how, watch a short tutorial on YouTube.)
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Drain water from pot then add olive oil and butter over medium heat. Add lobster shells, onion, carrot, celery and garlic. Sweat the veggies 8-10 minutes.
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Add tomato paste, mix well and cook for 2 minutes. Then add white wine and cook 1 minute.
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Add stock, peppercorns, bay leaves, thyme, stale bread and about 1 tablespoon salt. Bring to boil then reduce to medium heat and cook 10 minutes to build flavor.
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Remove lobster shells, thyme sprigs and bay leaves. Add cream cheese or cream and mix well for 1 minute.
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In blender, carefully add soup mixture and pulse until smooth. Add bisque back to pot and check for seasoning, adjusting salt or pepper to your liking.
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Cut lobster into chunks and add to individual bowls. Pour in bisque and top with chives.
Notes
Nutrition
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