How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • 4th of July
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • 4th of July
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Soups & Salads

Lobster Bisque

Published: Feb 9, 2025 · Modified: Mar 7, 2025 by Kris Longwell · This post may contain affiliate links

225 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe
An overhead view of a large white soup terrine filled with lobster bisque with a meat from a lobster claw resting in the middle of the soup.
A close-up view of a person lifting a silver soup spoon that is filled with lobster bisque with a piece of fresh lobster meat on the spoon as well.

Is there anything more luxurious, comforting, and delicious than this gorgeous bowl of culinary greatness?

If you are a lobster fan, then you will love this bisque. It’s one of those special occasion dishes. The perfect lead into a perfectly cooked steak, lobster tails, and French fondant potatoes. We show you all the classic techniques to make this beloved soup at home.

A straight-on view of two white shallow bowl filled with servings of lobster bisque with two glasses of white wine near by and chunks of fresh lobster on top of the soups.

How To Make Lobster Bisque

The Ingredients You Will Need

As you might guess, this isn’t a super inexpensive dish to put together. Lobster can be pricey, but, you have options. Here’s what you’ll need to have on hand:

Lobster – Here is where you have options: You need about 2 lbs of lobster meat. From 2 live lobsters, 2 steamed lobsters, frozen (or fresh) lobster tails, or frozen (or fresh) packaged lobster meat. We order our lobster from MaineLobsterNow.com. See NOTES for more information.
Butter – Unsalted.
Brandy – You will use this to flambé the lobster. This means lighting the alcohol and letting the flame burn out on the lobster. It infuses amazing flavor, however, if you don’t want to cook with alcohol, then omit it.
Fresh herbs – Parsley, thyme, and a bay leaf tied together with a string is perfect. Fresh is definitely best.
Cloves – Whole are best, not ground.
Fish stock – Homemade fish/shellfish stock is great, but store-bought is fine. Hopefully, you’ll have some lobster shells to simmer with the stock as you build the bisque.
Mirepoix – Onion, celery, and carrots. Roughly chopped.
Long grain rice – This makes a wonderful thickener.
Tomato paste – Adds a wonderful depth of flavor and color.
White wine – Chardonnay or Sauvignon Blanc are both great choices. A good Sherry is great, too.
Heavy cream – Half and half can be substituted, but, heavy cream (or double cream) is best.
Salt – Kosher is recommended.

EXPERT TIP: Sautéing the lobster parts (ie, cut-up steamed lobster or lobster tail) infused amazing lobster flavor into the butter then will be used to sauté the vegetables and rice. This adds an amazing depth of lobster flavor.

An overhead view of four lobster tails that have been cut in half and are being cooked in bubbling butter in a large deep skillet.

Tips for Making Perfect Lobster Bisque

Utilize Fresh Lobster for a Rich Flavor

Quality Ingredients – For the best flavor, use fresh lobster. If fresh is not available, high-quality frozen lobster can work as well. Reserve the shells after cooking the lobster to enhance the broth’s flavor during the cooking process.
Sauté the Shells – Before adding liquid, sauté the lobster shells in butter or oil with aromatics like onions, carrots, and celery to release their flavors.

Create a Flavorful Base

Aromatics and Stock -Start by cooking diced onions, shallots, garlic, and other vegetables in butter until softened. Add in the sautéed lobster shells and then deglaze the pan with white wine to lift any flavorful bits from the bottom. Follow this with a good seafood or lobster stock to build a rich base.
Herbs and Seasonings – Incorporate fresh herbs like thyme, bay leaves, and a touch of cayenne or paprika for added depth.

Incorporate Long Grain Rice Wisely

Cooking the Rice – Add the long-grain rice to the simmering broth early in the cooking process. It should be cooked until tender, which will allow it to absorb flavors and break down, thickening the bisque naturally.
Blending for Smoothness – Once the rice is cooked, remove the bay leaves and use an immersion blender or a regular blender to puree the soup until smooth. This will create a creamy texture without the need for heavy cream.

Finish with Cream and Lobster Meat

Adding Cream – After blending, stir in a splash of heavy cream for richness and a silky mouthfeel. Adjust the amount based on your preference for creaminess, but avoid overpowering the lobster flavor.
Incorporate Lobster Meat – Finally, add in the chopped lobster meat and heat gently until just warmed through. This ensures the lobster remains tender and flavorful. Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice before serving.

EXPERT TIP: It may seem strange to add long-grain rice to the vegetables as they sauté. Once you purée everything, the rice acts as a natural thickener. Not too much, just the perfect consistency for bisque.

An overhead view of a large deep skillet filled with sautéed pieces of carrot, celery, and onion mixed with long-grain white rice and tomato paste.

How To Serve

The bisque can be made up to 24 hours in advance of serving. Simply gently reheat on the stove until simmering and then serve.

Be sure to save plenty of the cooked lobster meat for garnishing the final dish.

We recommend serving the bisque in shallow bowls, but a standard soup cup will work, too. If desired, you can serve the bisque with oyster crackers on the side.

The bisque is definitely best served warm. Not scalding, but plenty warm.

EXPERT TIP: You can purée the mixture with an emulsion blender or a blender. We’ve done both. The immersion blender is convenient, but puréing gets the texture very smooth. Passing the bisque through a sieve isn’t 100% necessary, but, it gives you a very silky finish.

Two images with the first a close-up view of a large skillet filled with a broth and chunks of cooked vegetables, rice, and lobster chunks with an immersion blender in it and then the next is the same skillet after everything has been blended.

Other Amazing Soup Recipes to Try

Soup is just so versatile. It’s great for a comforting lunch all by itself, or alongside a sandwich or salad. But, it can be an amazing way to start a special dinner, too. Here is a collection of some of favorite soups and stews that we are sure you will love, too.

  • Cream of Mushroom Soup
  • Creamy Tortellini with Spinach and Sausage
  • Chilled Carrot and Ginger Soup
  • French Onion Soup
  • Italian Wedding Soup
  • Best-Ever Broccoli Cheddar Soup
  • Brunswick Stew
  • German Smoked Ham and Kale Soup
  • Classic Minestrone Soup
  • New England Clam Chowder
  • Portuguese-Style Clam Chowder

These are all amazing in their own right. But, in the meantime, isn’t this gorgeous bisque your name:

An overhead view of a large white soup terrine filled with lobster bisque with a meat from a lobster claw resting in the middle of the soup.

How To Store

Because there is not a lot of cream in the bisque, it can be frozen for a couple of months.

Allow to thaw completely and then gently reheat over medium heat on the stove.

Though the bisque is best served fresh, you will still enjoy a nice bowl of it, even if it’s been frozen.

Fresh will keep in the refrigerator in a container with a tight lid for up to 5 days.

Lobster bisque in a white bowl with blue rim next to a spoon and white napkin

This bisque is so good, that we can honestly say it is “restaurant-quality.” We’ve even had guests say it’s the best they ever had.

It takes a little effort, and, as mentioned, lobster is not cheap, but for a special occasion, it just doesn’t get much better.

Remember, it can be made in advance and then reheated before serving. Your guests will be blown away by how good it is. It’s seriously that delicious.

Every spoonful is lobster heaven.

Lobster bisque in a white bowl with blue rim next to a spoon and white napkin

Ready to make the best bisque this side of the Maine coast? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a bowl of lobster bisque in a shallow white bowl with a blue thin-line rim and there is fresh lobster chunks resting on top.

Lobster Bisque

This Lobster Bisque recipe is a stunning presentation and is divine in taste and texture. Use either live or steamed whole lobster, frozen (or fresh) lobster tails, or a combination for your lobster meat. Then, follow these steps to make a truly epic bowl of deliciousness.
No ratings yet
Print Pin Rate
Course: Appetizer or Soup, Soup
Cuisine: French
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 6 people
Calories: 490kcal
Author: Kris Longwell

Video

Equipment

  • 1 large skillet (12") or large stew pot with a lid
  • Blender or immersion blender (or both)
  • Sieve for straining

Ingredients

  • 6 sprigs fresh parsley
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 8 cups fish stock plus more if needed
  • 4 lobster tails see NOTES
  • 6 tablespoon butter
  • 1 lb lobster meat cooked and roughly chopped, see NOTES
  • ¼ cup brandy
  • 3 shallots chopped
  • 1½ cup carrots 3 medium, peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 1 medium onion chopped
  • ½ cup long-grain rice
  • 2 tablespoon tomato paste
  • 1½ teaspoon Kosher salt
  • 2 cups dry white wine
  • ½ cup heavy cream

Instructions

  • Tie the parsley, thyme, and bay leaf together with kitchen twine to make a bouquet garni. In a pot, bring the seafood stock to a simmer over medium heat.
    6 sprigs fresh parsley, 6 sprigs fresh thyme, 1 bay leaf, 8 cups fish stock
  • Meanwhile, melt the butter in a deep skillet over medium-high heat. Add the lobster tails and cook, turning once or twice, until bright red. Cover and cook for another 2 to 3 minutes.
    6 tablespoon butter, 4 lobster tails
  • Turn off the heat and remove the tails from the skillet, pour the lobster-infused butter into a bowl, and set aside. Place lobster tails back into the skillet (with no heat on) and pour the brandy over them. Ignite with a match. When the flame subsides, transfer the tails to a plate, remove the meat, and add to the other reserved lobster meat. Set aside.
    ¼ cup brandy
  • Add the bouquet garni and lobster shells to the simmering stock and continue simmering while you prepare the bisque.
  • Return the lobster-infused butter to the large skillet over medium-high heat. Add the shallots, carrots, celery, onion, and rice and cook, stirring occasionally, until the onion is soft, about 15 to 20 minutes. Stir in the tomato paste and cook for another 5 minutes, stirring often. Stir in the salt.
    3 shallots, 1½ cup carrots, 3 celery stalks, 1 medium onion, ½ cup long-grain rice, 2 tablespoon tomato paste, 1½ teaspoon Kosher salt
  • Add the wine, bring to a boil, and then simmer for 4 minutes. Strain the stock and then add to the skillet, reduce the heat to medium-low, and simmer gently until the rice is fully cooked, about 15 minutes.
    2 cups dry white wine
  • Meanwhile, dice half of the reserved lobster meat and save for garnish. Stir the remaining lobster meat into the stock and simmer for another 3 to 5 minutes.
    1 lb lobster meat
  • Working in a couple of batches, carefully transfer the soup to a blender and purée until the mixture is very smooth and silky. Strain the soup through a fine-mesh strainer into the cleaned-out skillet, pressing on the solids with the back of a spatula or spoon. Discard any solids that do not pass through. (This may take a little elbow grease).
  • Gently reheat the bisque and whisk in the cream. See NOTES about consistency.
    ½ cup heavy cream
  • Divide the bisque among bowls and garnish with the reserved diced lobster meat. Serve immediately.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You have options when purchasing lobster for this bisque. You will need 1½ to 2 lbs of lobster meat. Here are your options (or, use a combination of them):
  • Two 2-lbs live lobsters (How To Humanely Kill a Crustacean). 
  • Two steamed whole lobsters. 
  • 8 frozen (or fresh lobster tails). 
  • 4 lobster tails with 1 lb lobster meat (fresh or frozen). This is how we prepare our bisque.
  • 2 lbs lobster meat (fresh or frozen). The only downside is you won't have any shells for the stock. 
We order our lobster from MaineLobsterLive.com.
The bisque can be made up to 24 hours in advance of serving. Gently reheat on the stove. The bisque is best served fresh, but, it can be frozen for up to 2 months. Thaw and then heat on the stove. 

Nutrition

Calories: 490kcal | Carbohydrates: 24g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 202mg | Sodium: 751mg | Potassium: 843mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6097IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This was originally published in March 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February, 2025!

More Soups & Salads

  • Grilled chicken Caesar salad in a large wooden bowl with homemade croutons scattered over the dressed lettuce and sliced chicken.
    Grilled Chicken Caesar Salad
  • A straight-on view of two colorful Asian soup bowls filled with servings of udon soup with pork topped with hard boiled eggs and chopped scallions.
    Udon Noodle Soup with Pork
  • An overhead view of two white soup bowls filled with slow cooker beef and barley soup with red checker napkins and a piece of bread nearby.
    Slow Cooker Beef and Barley Soup
  • An overhead view of a black pot and a large wooden ladle lifting a serving of classic minestrone soup up out of the pot.
    Classic Minestrone Soup

Comments

  1. Elizabeth Re says

    January 03, 2020 at 11:39 am

    Question about the cloves:. Garlic, correct? Do you add them with the onion, etc; or to the lobster butter?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

4th of July

  • A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
    Pork Burgers with Pretzel Buns
  • An overhead view of two pieces of Nashville hot chicken resting on slices of white bread with dill pickle slices scattered around all in a paper-lined basket.
    Nashville Hot Chicken
  • An overhead straight-down view of a small white bowl filled with fresh mango salsa with tortilla chips and limes wedges surrounding it.
    Homemade Mango Salsa
  • A close-up view of a slice of cheese-stuffed smoked meatloaf resting on a pile of mashed potatoes on a black plate.
    Cheese-Stuffed Smoked Meatloaf
  • An overhead view of a grilled chicken salad salad that consists of rows of grilled pesto chicken, asparagus, mushrooms, and salads of cucumbers, tomatoes, and chickpeas.
    Grilled Chicken Salad with Vegetables
  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

225 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required