This lobster bisque is a rich, elegant soup that makes a show-stopping appetizer for any special occasion. The secret to its deep flavor lies in puréeing the lobster shells into the broth before straining—this technique extracts every ounce of sweetness and brininess from the lobster. The result is a velvety, creamy soup balanced with brandy, tomato paste, and a touch of cayenne for gentle heat.

Why You’ll Love This Recipe

Restaurant-quality at home – silky smooth and intensely flavorful.
Smart use of ingredients – the lobster shells are the star, adding depth.
Perfect for entertaining – a luxurious starter for holiday dinners, anniversaries, or dinner parties.
Customizable – swap brandy for sherry or white wine, and adjust creaminess to taste.

Ingredients

2 (7-ounce) cooked lobster tails, thawed if frozen
6 tablespoons unsalted butter
2 cups chopped yellow onion
1 cup chopped celery
4 cloves garlic, crushed and peeled
2 bay leaves
2 tablespoons fresh thyme leaves
¼ cup all-purpose flour
¼ cup no-salt-added tomato paste
¼ cup brandy
4 cups seafood stock or lobster stock
2 cups no-salt-added chicken broth
½ cup heavy cream
1½ tablespoons lemon juice, divided
2 teaspoons sherry vinegar
¼ teaspoon cayenne pepper
¼ teaspoon salt
Finely chopped fresh chives (optional garnish)

Directions

Prepare the lobster tails:
Use kitchen shears to cut along the shell lengthwise. Remove the vein, loosen the meat, and set aside. Break the shells into large pieces.
Build the base:
In a large saucepan, melt butter over medium heat. Add lobster shells, onion, celery, garlic, bay leaves, and thyme. Cook, stirring often, until vegetables soften (about 10 minutes).
Thicken and flavor:
Sprinkle in flour, stirring constantly for 2 minutes. Mix in tomato paste. Add brandy and cook until mostly evaporated.
Simmer the stock:
Pour in seafood (or lobster) stock and chicken broth. Bring to a boil, reduce to low, and simmer for 30 minutes.
Blend and strain:
Working in batches, carefully blend the mixture until smooth. Strain each batch twice through a fine-mesh sieve, pressing with the back of a ladle to extract all liquid. Discard solids.
Finish the bisque:
Return strained soup to the pot. Stir in cream, 1 tablespoon lemon juice, vinegar, cayenne, and salt.
Serve:
Toss reserved lobster meat with ½ tablespoon lemon juice. Ladle soup into warm bowls, garnish with lobster chunks and chives, if desired.

Servings & Timing

Yield: 8 servings
Active time: 30 minutes
Total time: 1 hour

Variations

Swap brandy: Use sherry, cognac, or dry white wine.
More lobster flavor: Add an extra lobster tail or use lobster stock exclusively.
Herbal twist: Substitute tarragon for thyme for a slightly anise flavor.
Lighter version: Use half-and-half instead of heavy cream.
Spicy bisque: Increase cayenne or add a dash of hot sauce.

Storage & Reheating

Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat (do not boil, or the cream may separate).
Freeze without cream for up to 2 months; thaw and stir in cream when reheating.

FAQs

Is lobster healthy?
Yes, lobster is high in protein and low in fat, but keep in mind bisque is rich due to butter and cream.

Can I use raw lobster tails?
Yes—poach them first, then proceed with the recipe.

Is this recipe gluten-free?
Not as written (due to flour), but you can substitute cornstarch or gluten-free flour.

Can I use dried thyme instead of fresh?
Yes, use 2 teaspoons dried thyme.

What’s the difference between lobster soup and lobster bisque?
Bisque is cream-based, puréed, and strained for a silky texture, while lobster soups may be chunkier and brothier.

Conclusion

This lobster bisque is a classic, elegant dish that elevates any gathering. With its rich, velvety texture and layers of flavor from lobster shells, herbs, and cream, it’s guaranteed to impress your guests. Whether for the holidays or a romantic dinner, this bisque brings warmth, luxury, and a taste of the sea to your table.

Lobster Bisque

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Print Recipe

Lobster bisque is a luxurious, creamy soup made by extracting deep flavor from lobster shells, blended with aromatics, tomato paste, brandy, and cream. Smooth, rich, and elegant, it’s a show-stopping appetizer perfect for special occasions.

Total Time: 1 hour
Yield: 8 servings

Instructions

Use kitchen shears to cut lobster shells lengthwise, remove the meat, and set aside. Break shells into large pieces.
In a large saucepan, melt butter over medium heat. Add shells, onion, celery, garlic, bay leaves, and thyme. Cook about 10 minutes until vegetables soften.
Sprinkle in flour, stir for 2 minutes, then mix in tomato paste. Add brandy and cook until mostly evaporated.
Pour in seafood (or lobster) stock and chicken broth. Bring to a boil, reduce to low, and simmer 30 minutes.
Working in batches, blend the mixture until smooth. Strain each batch twice through a fine-mesh sieve, pressing to extract liquid. Discard solids.
Return strained soup to pot. Stir in cream, 1 tablespoon lemon juice, vinegar, cayenne, and salt.
Toss reserved lobster meat with ½ tablespoon lemon juice. Ladle soup into warm bowls, garnish with lobster chunks and chives, if desired.