Enjoy the epitome of elegance as you make this easy yet extremely flavorful Lobster Bisque recipe with fresh vegetables, pre-cooked lobster meat, and a combination of creams in 30 minutes or less on the stove top.
Why You’ll Love This Recipe:
If you love getting lobster bisque recipes at your favorite fancy restaurant, now you have a great option for a homemade version of this rich soup.
- Simple ingredients: Everything can be made with easy and fresh ingredients.
- Easy roux: Don’t let the idea of making a roux scare you; this recipe makes it simple.
- Quickly prepared: Make this Valentine’s Day delight recipe in 30 minutes or less!
Make our 30 Minute Dinner Rolls to go with this delicious soup, along with a crisp salad for a simple, yet elegant dinner in the comfort of your own home.
Key Ingredients:
Unsalted butter will be used to saute the chopped onion, chopped celery, chopped carrots, and tomatoes, and then combined with the all-purpose flour to create the roux for the creamy soup.
When choosing the lobster, we like to use canned lobster (drained) or cooked lobster meat from a whole lobster (perfect if you have leftovers).
A combination of milk, heavy cream, and chicken or seafood stock will add perfectly to the rich lobster flavor.
Season the creamy texture with Old Bay seasoning, salt, and black pepper.
See below for a full list of ingredients!
Equipment Needed:
- Large saucepan
- Knife
- Cutting board
- Whisk
- Immersion blender or fine mesh strainer
How to Make Lobster Bisque
- Begin by melting the butter in a large saucepan over medium-high heat, and then add chopped onion, celery, carrots, and freshly chopped tomatoes. Cook while stirring for about 5 minutes to ensure nothing burns.
- Add the pre-cooked lobster meat to the pan and cook it for 2-3 minutes with the fresh ingredients.
- When the meat has been sprinkled with the flour over the veggies and lobster and stir until it’s all coated nicely. Cook the flour for 1 minute to stabilize the roux of the soup.
- Slowly, pour the milk, heavy cream, and chicken or lobster stock into a saucepot, while whisking constantly so you don’t break the roux you worked to create.
- Once all the cooking liquid has been added, season the bisque with Old Bay seasoning, salt, and pepper to taste.
- Reduce the heat to low and let the creamy soup simmer the bisque until slightly reduced and the flavor is to yiour liking.
- At this point, you can blend the bisque with an immersion blender or strain the bisque through a fine mesh, pressing down the solids.
Tips and Recipe Notes
- If you have fresh lobster, you can use it, but follow these steps to prepare the tail meat:
- Add 4 lobster tails to a saucepan with two stalks of celery, 1 halved onion, 4 peppercorns, 2-3 thyme sprigs, and enough water to cover all.
- Simmer the stock for 20-30 minutes.
- Strain the stock and remove the lobster meat from the tail.
- Instead of chicken stock, you can use lobster stock or clam juice for more flavor.
- Add even more flavor by adding a little dry sherry or white wine to the cooking liquid.
- If you prefer a smooth bisque, blend the mixture in a high-power blender for 5 minutes.
- Make sure to chop everything into bite-sized pieces for easy eating of this creamy soup.
Storage and Reheating Instructions
Pour the remaining soup into an airtight container for 4 to 5 days. For longer storage, put the container in the freezer and freeze it for up to 3 months. Thaw overnight in the fridge and then reheat over the stove top on medium heat.
FAQ’s for Lobster Bisque
If your bisque ends up grainy, a simple fix is to strain it through a fine mesh strainer.
Yes, you can! However, make sure to remove the bay leaves before using the immersion blender.
Make a cornstarch slurry using 1-2 Tablespoons of cornstarch mixed with the same amount of cold water and and add it to the soup and give it time to warm up and thicken the soup to your liking.
More Homemade Soup Recipes:
Cheeseburger Soup and Cheesy Ham and Potato Soup are perfectly creamy and cheesy!
Disneyland’s Loaded Potato Soup, Dump and Go Meatball Soup, and Ham and Bean Soup are deliciously hearty soups.
Lasagna Soup is great for when you are in the mood for Italian, without all the added work!
Lobster Bisque
Ingredients
- 4 Tablespoons unsalted butter
- 1 onion, finely chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 medium Roma tomatoes, chopped
- 1 cup canned or cooked lobster meat, drained (I used canned)
- 4 Tablespoons plain flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup chicken or lobster stock
- ½ teaspoon Old Bay seasoning
- Salt and pepper, to taste
Equipment
Instructions
Prepare the base:
- Prepare the flavor base; melt butter in a large stock pot over medium-high heat.
- Add chopped onion, celery, carrots, and tomatoes. Cook, stirring for 5 minutes.
- Add the lobster meat and cook for 2-3 minutes.
- Sprinkle the flour over the veggies and lobster and stir until it’s all coated nicely. Cook the flour for 1 minute.
Add the liquid:
- Add the liquid; pour the milk, heavy cream, and chicken or lobster stock into a saucepan, while whisking constantly.
- Season the bisque with Old Bay seasoning, salt and pepper, to taste.
- Reduce the heat and simmer the bisque until slightly reduced.
Finishing touch:
- At this point, you can blend the bisque with an immersion blender or strain the bisque through a fine mesh, pressing down the solids.
- Adjust the seasoning and serve the bisque warm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I can’t find canned lobster anywhere, not even on Amazon. I live in Utah. Where can I get canned lobster?
Looks and sounds delicious. I’ve never seen canned lobster. Can you tell me what the brand is and size of the can? Thank you.
I had no idea lobster bisque would be this easy to make. Yummy!
They sell a canned lobster meat that is Scout brand at some grocery stores (it depends on your area), but if you can’t find canned, you can also use bagged or frozen, and imitation lobster works great in this recipe, too.
They sell a canned lobster meat that is Scout brand at some grocery stores (it depends on your area), but if you can’t find canned, you can also use bagged or frozen, and imitation lobster works great in this recipe, too.