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–+ servings

Lobster Bisque Soup

Rich, velvety French-style lobster bisque with a deeply flavored shell-based broth, white wine, a touch of sherry, and tender lobster meat—smooth, creamy, and restaurant-worthy at home.
Amanda
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Serving Size 6 bowls

Equipment

  • Large Dutch oven or heavy-bottomed pot (6–8 quart)
  • sharp knife
  • cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Tongs or slotted spoon
  • Immersion blender (or high-powered blender)
  • Fine mesh strainer
  • Cheesecloth (optional, for extra-smooth bisque)
  • Ladle

Ingredients

  • 1 1/4 lb lobster tails meat removed and reserved; shells kept for flavor
  • 4 tbsp unsalted butter
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1/4 cup cognac optional but classic; brandy works too
  • 1/2 cup dry white wine Sauvignon Blanc
  • 1/4 cup dry sherry
  • 3 cups lobster stock or seafood/fish stock
  • 1 1/2 cups heavy cream
  • 2 bay leaves
  • 1 tbsp fresh tarragon chopped (or 1 tsp dried)
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 1 pinch cayenne pepper optional
  • fresh chives for garnish (optional)
  • crusty bread for serving (optional)

Instructions

  • Pat lobster tails dry. Using kitchen shears, cut through the top shell to remove the meat. Chop the meat into bite-size pieces and refrigerate. Save all shells.
  • Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  • Add the reserved lobster shells and tomato paste. Stir and cook 3 minutes to deepen the color and build flavor.
  • Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste.
  • Pour in the cognac (if using) and cook 1 minute, scraping up any browned bits. Add the white wine and sherry and simmer 2 minutes.
  • Stir in the lobster stock, heavy cream, bay leaves, tarragon, and Italian seasoning. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes.
  • Remove and discard bay leaves. Use tongs or a slotted spoon to remove as many shells as possible.
  • Blend the soup until smooth with an immersion blender. (If using a countertop blender, blend in small batches and vent the lid carefully.)
  • Strain the bisque through a fine-mesh strainer (line with cheesecloth for extra-smooth texture). Return the strained soup to the pot.
  • Add the reserved lobster meat and warm gently over low heat until just cooked through, 2–4 minutes. Do not boil.
  • Season with salt, pepper, and optional cayenne. Taste and adjust. Serve hot, garnished with chives and a small swirl of cream if desired.

Notes

Make-ahead: Refrigerate for up to 3 days. Reheat gently over low heat—avoid boiling to prevent the cream from separating.
Straining matters: Straining after blending is the key to a smooth, restaurant-style bisque. Cheesecloth makes it even silkier.
Stock swap: Seafood or fish stock works well if lobster stock isn’t available. The shells still add plenty of lobster flavor.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly, whisking if needed.
Variation: Swap lobster for shrimp (use shells for flavor and add cooked shrimp at the end).

Nutrition

Calories: 520kcal | Protein: 28g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 980mg