lobster bisque recipe

A rich and creamy bisque filled with buttery chunks of delicious lobster! 

Lobster Bisque

lobster meat (cooked,

butter (divided)

onion (diced, divided)

chicken broth

carrot (diced)

celery (diced)

garlic (minced)

white wine

cooking sherry

Worcestershire sauce

Tabasco sauce

thyme

bay leaf

tomato paste

½ cups half and half (or light cream)

Remove the meat from the shells and set aside.

Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain and set aside.

Melt remaining butter over medium heat. Add remaining onion, carrots, celery, and garlic and cook until onion is softened. Add white wine and sherry and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.

Stir in broth, thyme, bay leaf, and tomato paste. Simmer for 15 minutes or until thickened. Remove bay leaf and use an immersion blender to puree until smooth.

Add in cream and simmer until thickened, stir in lobster meat, and serve immediately.

This Lobster Bisque Recipe is made simple and easy with quick homemade lobster stock, big bites of lobster, and a creamy luscious bisque thickened with sweet potatoes. For extra decadence saute the lobster in browned butter infused with garlic, and serve with warm garlic bread.

Simple Lobster Bisque

lobster

water

salt

olive oil

onion, diced

garlic cloves, rough chopped

celery, diced (1 cup)

yam, peeled, diced (2 cups) or sub carrots

sweet paprika

sherry wine

lobster stock (you’ll make this with the shells from

heavy cream (or sub coconut milk)

additions: fish sauce, salt, pepper, cayenne

butter

garlic cloves, smashed

chives

Prep lobster and stock

Place lobster tails in a stockpot with 5 cups water and 1 teaspoon salt. Bring to a boil, lower heat and simmer 5-7 minutes, or until tails turn vibrant red and begin to curl. Using tongs, place tails in bowl to cool, reserving the hot lobster water in the pot.

Remove lobster meat from the tails and add the shells and any liquid, back into the lobster water. Simmer 20 mins while you prepare the rest of the soup. Chop the lobster meat, keeping a few pretty red pieces larger, for garnishing. Keep any red roe, which will add flavor and color. Refrigerate.

Bisque

In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add onion and saute 3-4 minutes until fragrant. Add garlic, celery, and thyme, and lower heat to medium, saute 5 more minutes until onions are softened. Add diced yam, cook 2 minutes, add tomato paste, paprika and bay leaf. Stir 1-2 minutes. Deglaze with the sherry, scraping up any browned bits, and cook this off, or if comfortable, carefully tilt the pot to let it ignite (stand back) and burn off the alcohol.

Strain the lobster stock. You should have about 3 cups. Pour this into the pot with the veggies. Bring to simmer on med-low, covered, and cook until the yam and celery are tender, about 15 minutes.  Remove the bay leaf.

Add 1/4 the of the chopped lobster to this, and blend all until smooth and creamy (either using an immersion blender or blend in batches using a regular blender- remember, if hot, hold lid down tight with a towel.)

Pour this back into the Dutch oven. Add the cream.  Taste.  Season with salt and pepper. To add more depth, a tiny splash of fish sauce may help. If you like a little pep, a pinch or two of cayenne is nice.

In a medium skillet swirl the butter and smashed garlic cloves over medium-high heat until nutty and fragrant. Add the remaining lobster, and saute 1-2 minutes. Set aside a few of the biggest prettiest pieces for garnish and add the remaining smaller pieces o the soup. Simmer soup gently on low for a few more minutes. It will taste more &#8220;lobstery&#8221; as the flavors have a chance to meld. Sometimes I&#8217;ll let this sit on the stove for 1/2  hour then gently reheat before serving.

Divide among bowls, garnish the top with the bigger pieces of lobster and fresh tarragon leaves (or chives and parsley).

"OMG! I think that was my favorite dish you've ever made! 100% incredible! I think I just died.. it was so delicious! Thank you!!!!!!"

That's the text I got from my roommate after they ate it. My girlfriend said it was the best lobster bisque she's had as well. Thanks for sharing the recipe, it's a winner!

Love this recipe! Made the mistake of using two frozen whole lobsters - managed to get just enough meat from them but will stick to either lobster tails or live lobster in the future.  Also used a slightly larger sweet potato so had to increase salt by adding fish sauce - nice recommendation!

This lobster bisque is excellent! It got rave reviews from a tough foodie crowd. Thanks for the recipe!

Lobster bisque is flavored with buttery lobster tails, garlic, onion, celery, carrot, tomato paste, white wine, and plenty of seasonings.

lobster tails (2 large tails, cooked)

unsalted butter

garlic

onion

celery

carrot

Tablespoons all purpose flour

dry white wine (such as Pinot Grigio)

garlic powder

onion powder

seafood stock

heavy whipping cream

Cook lobster and chop into bite sized pieces. Set aside.

In a Dutch oven over medium heat, melt the butter with the minced garlic.

Add in onion, celery, and carrots. Stir to combine.

Add in tomato paste and stir to combine.

Sprinkle flour over the mixture and stir to combine.

Add in white wine, garlic powder, and onion powder. Stir to combine.

Add in seafood stock and heavy cream. Use an immersion blender to make the mixture smooth.

At this point, you can optionally strain the bisque through a fine mesh sieve for restaurant quality smoothness. This will remove the fiber and any remaining chunks from the soup. You will be left with a smaller portion of soup if doing so. Add the strained bisque back to the pot.You can absolutely leave it as-is without straining to keep all the nutrients in the soup. Only strain if you&#39;re looking for a silkier consistency.

Turn down heat to low and allow to simmer, uncovered, for 5 minutes.

Add chopped lobster to the soup in the pan and heat through, about 1-2 minutes, stirring occasionally.

Creamy, cozy, and full of seafood flavor, Trader Joe’s Lobster Bisque Pasta comes together in about 30 minutes using simple ingredients and one pot. A rich lobster-infused sauce coats every strand of pasta for an easy weeknight dinner that feels restaurant-worthy.

Trader Joe’s Lobster Bisque Pasta Everyone is Making

Pasta of choice (spaghetti, linguine, or fettuccine work well)

Olive oil

onion (finely diced)

cherry tomatoes

Salt and black pepper (to taste)

Trader Joe’s langostino tails (thawed if frozen)

Trader Joe’s lobster bisque (1 container)

Parmigiano Reggiano (divided)

Reserved pasta water (about ¼ cup, as needed)

Aleppo pepper (to taste)

Lemon zest (to taste)

lemon juice (to taste)

Italian parsley (finely chopped (for garnish))

Parmesan (for serving)

Prepare the Ingredients: Gather all ingredients before you start. This helps ensure a smooth, stress-free cooking process.

Cook the Pasta: Bring a large pot of water to a rolling boil. Season generously with salt—the water should taste like the sea. Add the pasta and cook until al dente. Before draining, reserve about ½ cup of the pasta cooking water.

Build the Flavor Base: While the pasta cooks, heat a drizzle of olive oil in a large pan or Dutch oven over medium heat. Add the diced onion and sauté for 2–3 minutes, until soft and fragrant. Stir in the minced garlic and cook for about 30 seconds, just until aromatic.

Add the cherry tomatoes and cook until they begin to soften. Gently press them with a spoon to release their juices. Season with salt and black pepper, stirring to combine.

Warm the Langostino: Add the langostino tails and gently warm them for 1–2 minutes, just until heated through. Avoid overcooking to keep them tender and juicy.

Add the Lobster Bisque: Pour in the lobster bisque and stir to combine. Warm the sauce gently over medium-low heat. You should see small bubbles around the edges—do not let it boil. Stir occasionally until the sauce is hot and silky.

Make It Creamy: Add ¼ cup of Parmesan cheese and stir until melted. Add the remaining ¼ cup and stir again until the sauce becomes smooth and creamy.

Combine Pasta and Sauce: Add the cooked pasta directly to the sauce. Pour in 1–2 tablespoons of the reserved pasta water to loosen the sauce and help it cling to the noodles. Toss until evenly coated.

Finish with Brightness: Add a pinch of Aleppo pepper for gentle heat, followed by lemon zest and a squeeze of fresh lemon juice. Mix well, taste, and adjust seasoning as needed.

Sever hot: Serve the pasta immediately while hot. Finish with extra Parmesan cheese and a sprinkle of Italian parsley for freshness.

https://www.youtube.com/watch?v=kA73llCMdNM

Welcome to DelishDoers — fast, flavorful, no fuss. 🍝

If you love cozy, creamy pasta with a touch of seafood luxury, this one’s for you. Today we’re making the viral Trader Joe’s Lobster Bisque Pasta — rich, comforting, and surprisingly easy — all in one Dutch oven.

This pasta tastes like something you’d order at a fancy restaurant, but we’re making it at home with simple ingredients and minimal cleanup. Creamy lobster bisque, tender langostino tails, juicy tomatoes, and perfectly al dente pasta come together in one pot for a dinner that feels extra special without the extra work.

Perfect for easy weeknight dinners or date night at home

Finished with Parmigiano Reggiano, a pinch of Aleppo pepper, and fresh lemon, this lobster bisque pasta is rich, balanced, and absolutely irresistible.

👉 Detailed Recipe: https://delishdoers.com/trader-joes-lobster-bisque-pasta-everyone-is-making/

Viral Trader Joe’s Lobster Bisque Pasta | Creamy One-Pot Dutch Oven Recipe

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