lobster soup

Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and  delicious. Serve this quick and easy soup with soft bread for lunch or dinner.

Lobster Bisque

unsalted butter

onion,

carrots,

celery, diced

tablespoon garlic, minced

Italian seasoning

salt

black pepper

all-purpose flour

tomato paste

fish stock stock

white wine (optional)

heavy cream

lobster

fresh parsley, finely chopped (optional, for garnish)

In a 6-quart Dutch oven or large pot, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onions, carrots, and celery. Sauté until soft and tender, about 5-7 minutes

Add garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in flour and cook until thickened into a paste, about 1 minute.

Add tomato paste and mix until well combined.

Add fish stock, wine and heavy cream. Bring the sauce to a simmer over medium heat and simmer for 8-10 minutes until thickened a bit, stirring occasionally.

Transfer the soup into a blender and puree until smooth. Return the pureed soup to the pot. You can also puree the soup directly in the pot using immersion blender.

Stir in the lobster meat and continue to cook over medium heat until the lobster is warmed through and the bisque has thickened to a desired consistency, about 5-7 minutes.

Season with salt and pepper to taste and serve immediately. Sprinkle some fresh parsley if desired.

Love the recipe - but am not a fan of lobster - so can I substitute dungness crab?  The broth is fantastic.  Thanks for posting.

If you love lobster bisque, you&#39;ll love this lighter, healthier version made with no cream, it&#39;s creamy from pureeing the vegetable base.

oz lobster tails (thawed if frozen and removed from shell)

tbsp butter

onion

celery (finely chopped)

carrots (peeled and finely chopped)

kosher salt and pepper

garlic (minced)

tbsp all-purpose or gluten-free flour

stock

dry white wine

bay leaf

thyme

chives (for garnish)

lobster tail

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

Over medium heat, heat butter in a large pot.

Add onion, carrots and celery. Cook for 6 to 7 minutes, or until soft.

Add salt and pepper to taste and stir in garlic and tomato paste. Cook for 2 minutes or until tomato paste covers the vegetables.

Sprinkle flour on top and cook for 1 minute.

Add seafood stock and wine. Stir in with bay leaf and thyme.

Reduce heat and let mixture simmer until liquid is reduced and flavors combine.

Stir occasionally and let simmer for 30 minutes.

Remove bay leaf and thyme then puree in a blender until smooth, in batches as needed.

Bring heat back to medium-low. Add the lobster tails. Cook for 3 to 5 minutes or until cooked through.

Garnish with chives and serve immediately.

oh my! This was excellent!! A very tasty, healthy lobster bisque! Best I've ever had!

I made this tonight and we couldn't quit raving about it--definitely restaurant quality!  Made as written but I did have homemade frozen shellfish stock which I think really enhanced the flavor.  I also added the lobster tail shells during the simmering period to boost the lobster flavor.  Didn't have fresh herbs so used dried thyme and chives.
Absolutely delicious!  Will make this again.

My husband loved it as did I.  Rich with flavor, nice texture and easy to make.  Will be sharing this with others and making many times again.

I make this often, especially if I can find cooked lobster meat, which I add at the end along with corn kernels from one ear of corn. I use an immersion blender. I use the whole recipe with a half pound of lobster meat for two main dish servings.

I couldn’t find fish stock so I made my own lobster stock from the shells. 
10/10 would recommend.

I made this recipe for Sunday night supper - it was a hit! It’s so flavorful, without the weight of heavy cream. I added a splash of champagne vinegar for an extra punch and served with oyster crackers.

Followed recipe exactly—well almost-parsley instead of chives.  Honestly it tastes like 5 star dining.  Will make again for company.

Made this tonight! It was so good. I added some old bay seasoning because I only had chicken stock on hand and it was perfect. Used the Argentinian shrimp from Trader Joe’s which have a lobster texture and an immersion blender to purée. Definitely making again 😍

Wow!  Delicious!  

No seafood stock at the grocery, but they had clam juice.  Used sherry instead of white wine cause that's what we had.  So easy and delicious.  You won't be disappointed.

Oh my goodness...I made the Lobster Bisque for our New Year's Eve dinner last night.  Absolutely delicious!  I will definitely make this again, and again...  We didn't want to try to cook the whole thing while we were eating dinner, so I did everything ahead of time and just heated it all up when it was time for soup!  I also simmered the seafood stock for about 30 minutes with the lobster tail shells. Thank you for this recipe - I cannot imagine ever making Lobster Bisque any other way!  Happy New Year!

Michelle  I say the same thing, so many people make Gina’s recipes and do not follow them and do all of their changes and then they say the recipe is bland 😂 

If you love lobster bisque, you&#039;ll love this lighter, healthier version made with no cream, it&#039;s creamy from pureeing the vegetable base.

Great, easy recipe.  I used some cheap precooked/shelled lobster that tasted more like crawfish.  Very good way to make this taste less like crawfish, and I would imagine this would be a great soup with better quality lobster.

I made this last night as a first course. It was absolutely delicious!! I was going to add a little heavy cream- but it did not need it!! I cannot wait to make this again! Another winner, Gina!!

Rich, creamy and flavorful - this Lobster Bisque tastes like it&#x27;s straight out of New Orleans!

olive oil

butter

celery,

bell pepper, minced

lobster stock

sweet rice flour (can use all-purpose)

paprika

cajun seasoning,

oz lobster meat (or meat

heavy cream, optional

Salt,

Place the butter and olive oil in a...

Place the butter and olive oil in a heavy duty stockpot (like a Dutch oven) and melt over medium-low heat.

Add the chopped onions, celery and pepper and...

Add the chopped onions, celery and pepper and cook until they are past the sauté stage and are beginning to brown, about 10 minutes, stirring frequently. Doing this low and slow (low heat and over a longer period of time) allows for the veggies to develop a caramelized sweetness and all of the water in them to evaporate.

Add the sweet rice flour and stir well....

Add the sweet rice flour and stir well. Allow the flour to brown to your comfort level, adding in a bit more oil or butter as needed to prevent the "roux" (flour-fat mixture) from burning. You can stop this browning stage as soon as the flour starts to take on a light brown color, but you can slowly take it all the way to a chocolate brown, as long as you are watching it and stirring frequently (and adding in that fat, as needed). This can take anywhere from 2-10 minutes.

Once you achieve your desired roux color, add...

Once you achieve your desired roux color, add in your seasoning, lobster stock and tomato paste.

(Note: if you want to use wine, add...

(Note: if you want to use wine, add about 1/4 to 1/2 a cup of white wine to deglaze the pan before adding in the lobster stock and tomato paste.)

Stir well and increase heat to medium. Let...

Stir well and increase heat to medium. Let the soup come to a simmer, and keep simmering for about 8-10 minutes.

Remove soup from heat and let cool until...

Remove soup from heat and let cool until you are comfortable placing the mixture in a blender or using an immersion blender. (Note that placing the soup in a blender when hot can cause the soup to build pressure in the blender which can be very dangerous. An immersion blender may not get the soup as smooth, but it is a lot safer if you don't have time to let the soup cool completely.)

Place the soup back in the heavy stockpot....

Place the soup back in the heavy stockpot. If the lobster meat is uncooked, add it now.

Heat over medium heat until the soup is...

Heat over medium heat until the soup is simmering. Slowly stir in the heavy cream (and then the lobster meat if cooked) and reduce heat to medium-low.

Continue heating for two to four minutes, until...

Continue heating for two to four minutes, until the bisque coats the back of a spoon. Taste and adjust the seasoning and butter, as desired.

Serve immediately with a generous tablespoon of butter...

Serve immediately with a generous tablespoon of butter on top of the hot bisque.

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Lobster Bisque

Lobster Bisque

Lobster Bisque

Lobster Bisque

Top 4 lobster soup recipes from across the web

The most viewed lobster soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Bisque

Lobster Bisque

Lobster Bisque

Lobster Bisque

The most viewed lobster soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine