This easy lobster bisque recipe is smooth and creamy, with a rich, condensed lobster flavor. It is easy to make, and is sure to satisfy your lobster craving, with chunks of lobster in every bite!
What Does This Lobster Bisque Taste Like?
This restaurant quality lobster bisque recipe is so rich and creamy, you are going to want to make it over and over again. There is no lack of decadent lobster flavor in this simple bisque, and since we use butter and cream, the soup is extra full flavored. Tomato paste adds a bit of acid to each spoonful, and chunks of lobster can be found swimming in a pool of lobster stock.
You’re Going To Love This
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Why Is This An Easy Lobster Bisque Recipe?
So often I find that I avoid making specific recipes because of how complicated they are to make properly. Lobster bisque has always been one of those recipes. When I started fiddling around with the recipe, I decided to cut corners here and there. I use boxed seafood stock instead of spending hours boiling lobster shells in broth. Plus, considering most of us get our lobsters from those giant scummy aquariums at the grocery store, it’s kind of gross to think about drinking the water that they are boiled in.
Also, since most of the ingredients either get strained or emulsified, you don’t have to worry about chopping everything up uniform. It won’t matter!
Don’t get scared away by the amount of ingredients! You probably have most of them anyway. If you don’t have both cognac and sherry, just use one.
How To Make This Lobster Bisque Recipe:
This lobster bisque is fairly straight forward. You start by making the stock for the bisque. Vegetables are sautéed with aromatics. Boxed seafood stock is added to the pot with white wine and tomato paste. Let it simmer for about 1 hour for the flavors to become more condensed and harmonious, then strain it.
Next, boil the lobster tails in boiling water until cooked through. Drain the water, and let the tails cool a bit before handling.
In a dutch oven, cook the leeks with garlic, then add the cognac and sherry. Toss in one of the lobster tails, plus a little from the second tail. Using a hand blender, blend the leeks and lobster tails until a puree is formed. Place the puree to the side. Melt butter in the pot, and add the tomato paste and the flour to thicken. Slowly whisk in half and half until combined and cook for about 3 minutes.
Cut up the rest of the lobster tail, and toss it into the dutch oven, along with the stock you made. Add a little more tomato paste, and you’re good to go!
If you need a good dutch oven, this 5.5 quart Le Creuset Enameled Cast Iron Dutch Oven in stone color is great!
What To Serve With Lobster Bisque:
There is nothing better than a crispy buttered piece of French bread to dip into creamy lobster bisque! My mouth is literally watering just thinking about it. If you want to go all out with the lobster theme, you can try pouring this lobster bisque over a lobster roll! I had this in Maine one time and it was LITERALLY to die for. Lobster bisque makes a great appetizer for pretty much any meal, and also goes great with a salad. As you can see in the photo above, we had this recipe as an appetizer for Christmas dinner!
Frequently Asked Questions:
| Do I need to cut the vegetables and garlic uniformly? | Nope! Don’t waste your time cutting the carrots and celery uniformly, they are going to get strained and tossed anyway! Same goes for the leeks and garlic, its going to get pureed, so save yourself some time and do a rough chop. |
| How do I make this recipe ahead of time? | You can make the stock ahead of time. Follow the steps to make the stock, and after it has simmered for about 1 hour, let it cool and place it in an air tight Tupperware. Keep it in the fridge overnight. That way you will only have to cook the lobster tails and make the leek puree. |
| What if I don’t have both cognac and sherry? | I understand that not everyone has both of these ingredients in their liquor cabinet. If you only have one, it is okay to use just one. I would just add a little extra, like 1/4 of a cup PLUS 1 tbsp. If you don’t have either, you can try using brandy, however the flavor of the soup will differ from the intended flavor. |
| How long can I store lobster bisque? | This lobster bisque recipe is okay to be stored in an air tight container in the refrigerator for up to 3 days. When you are ready to eat it again, you can heat it up on the stove or in the microwave. |
Easy Lobster Bisque
Ingredients
- 4 tbsp olive oil
- 4 cups seafood stock (store bought boxed is fine)
- 1/2 cup water
- 1 cup chopped onion
- 1 carrot, peeled and chopped
- 3 stalks of celery, chopped
- about 2 tbsp of garlic, divided
- 1/2 cup white wine (any dry variety is fine)
- 1 3 oz can of tomato paste, plus 1 tbsp
- 1/2 tbsp salt, plus more (depending on how salty your seafood stock is)
- 1/2 tsp pepper, plus more
- 15 thyme stems
- 2 medium sized lobster tails
- 1 1/2 cups of leeks (white part and a bit of the green section)
- 1/4 cup cognac
- 1/4 cup sherry
- 4 tbsp unsalted butter
- 1/4 cup flour
- 2 cups half and half
- 1 tbsp fresh lemon juice
Instructions
- Heat 2 tbsp of olive oil in a large dutch oven over medium heat. Toss in onions, cellery and carrot, and sautee until light brown, about 10 minutes.
- Add 2-3 cloves of minced garlic, 1 3 oz can of tomato paste and 15 thyme stems to the pot, and cook for about 60 seconds, stirring frequently. Pour in 4 cups of seafood stock and 1/2 a cup of water. Season with 1/2 tbsp of salt and 1/2 tsp pepper (use less salt if seafood stock is salty). Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Once done simmering, strain the liquid to remove all of the solids (squeeze the solids to get all of the flavor out of them). You should have about 4 cups of liquid.
- In a seperate pot, bring a few quarts of water to a boil. Once at a roaring boil, add the lobster tails and cook until fully cooked through, about 1 minute per ounce. Drain the water and let the lobsters cool a bit.
- In another dutch oven or pot, heat 2 tbsp of olive oil. Cook the leeks until softened, about 10 minutes, then add 1 tbsp of minced garlic. Cook for 1 minute. Pour in the cognac and sherry, and simmer for 3 minutes over medium heat.
- Once the lobsters are cool enough to handle, remove the lobster meat from the shells. Add 1 lobster tail, plus about 1/4 of the second tail, to the pot with the leeks. Using a hand blender, blend the ingredients until a puree forms. Remove the puree from dutch oven, and put aside.
- In the same dutch oven as you cooked the leeks in, melt the butter. Add the flour slowly, whisking until combined. Add 1 tbsp of tomato paste to the pot, and whisk in the half and half slowly. Cook for about 3 minutes over medium heat. Add the pureed leek mixture back to this pot.
- Chop up the rest of the lobster into bite sized pieces, and add it to the pot. Pour in your strained seafood stock, and mix well. Squeeze in 1 tbsp of lemon juice, and season with salt and pepper, garnish with parsley, dill or thyme and enjoy!
Nutrition
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