Lobster Bisque

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Today I made one of my favorites for a special treat — classic lobster bisque.

I have a long list of restaurants I whose lobster bisques I adore, but for some reason I had never before tried making it at home. (Somehow lobster tails don’t seem to make it into my budget too often!)  But my recent discovery of a bag of frozen chopped lobster meat from Trader Joe’s inspired me to give it a try. And I’m pretty sure now that this soup may make it into “the rotation” (as my friend Christin calls it) of favorites from now on.

Oh my heavens. This soup was wonderful.

It was everything I love about lobster bisque — the warm spiced seafood broth, the thick puree of vegetables and lobster, and of course, the rich cream that pulls it all together. Although making it at home, I enjoyed being able to control the cream a bit more than I suspect they do at most restaurants. (You can adjust the amount of cream to your taste, or even substitute some half and half to make this a bit “lighter”.)  Served with a side of rustic bread, this soup was everything I love about comfort food.

Mmmm, I already cannot wait to make this one again.

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Lobster Bisque

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x


A simple and delicious recipe for classic lobster bisque.


  • 3 Tbsp. butter
  • 1 cup chopped white or yellow onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 3 Tbsp. tomato paste
  • 3 Tbsp. flour
  • 2 cups seafood stock
  • 1 cup white wine
  • 1/4 cup cognac or brandy (optional)
  • 12 oz (or more) chopped lobster meat
  • 1 tsp. smoked paprika
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1/2 tsp. dried thyme)
  • 1/4 tsp. cayenne
  • 1/2 cup (or more) heavy cream
  • salt and freshly-ground black pepper


  1. In a large stockpot, melt the butter over medium-high heat. Add the onions, carrots, celery, garlic and tomato paste, and saute for 5 minutes or until the onions are cooked and translucent. Sprinkle the mixture with flour, and stir to be sure that it evenly coats the veggies. Saute for 1 minute.
  2. Add the seafood stock, white wine, cognac, lobster meat, paprika, bay leaf, thyme and cayenne, and stir to combine. Cook for 30 minutes over medium-low heat, stirring occasionally to prevent the bottom from burning.
  3. Remove the bay leaf and sprig of thyme. Stir in heavy cream, and season if needed with extra salt and pepper.
  4. Then puree the soup using an immersion blender. Or you can transfer the soup in small batches into a traditional blender and blending until smooth. (Always be careful not to fill a blender too full with hot liquids.)
  5. Serve immediately.

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Recipe rating

74 comments on “Lobster Bisque”

  1. 5 stars
    This is our Christmas Eve tradition for the past two years. Back another year to make the shopping list and hit TJs. Thank you!

    • Made this for my husband as part of his 40th birthday supper. It was a hit with everyone. Thanks so much.

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  3. 5 stars
    This recipe was easier than I expected. A little time consuming…but worth it!

  4. This was excellent but you will want to double

  5. Do you put cooked or raw lobster meat in to the recipe?

    • Just asked same ? as you Brandi. I think this is important to know. Cooked or raw lobster and I really like the steps in this recipe over others I have read through.

      Much more to the point and not a bunch of frills.

  6. 4 stars
    This lobster bisque turned out amazingly delicious even with ‘fake’ lobster meat. Hearty, rich but not too much, flavorful & very different from the day-to-day soups recipes I follow. What is the carb level in this bisque & is it okay for people sticking to a strict keto diet? Please advise. Thx!!

  7. This bisque is gonna be a keeper!! I’m actually making it for my coworkers tonight for a pot luck night!! Its gonna be a great hit!!

  8. Can you purée soup and add lobster after its puréed or purée half the lobster and add other half after puréed? We like to see chunks of lobster in the soup

  9. This was the best lobster bisque! I didn’t use the wine or sherry and quadrupled the volumes bc I was using this as a main dish. Everyone loved it

  10. Someone else posted same question I was about to, cooked or raw lobster meat?



    • I’ve been reading some of the comments on this recipe that I’m just about to try.
      Thought I’d leave a comment to clear up some confusion. There is no such thing as raw lobster meat.
      If you have raw lobster, it is still alive. All lobster that you purchase frozen, canned, etc., is all cooked.

  11. Just thought of another question.

    What is approximate amount of bowl servings for each recipe?

    Ex: 1X = 4 bowl servings, 2X double that amount, 3X triple that amount, etc?



  12. Loved it!

  13. Soo good. Thank you so much for this recipe that was DELICIOUS and not complicated. I used 1 can organic full-fat coconut milk (in place of the heavy whipping cream) to make it dairy-free. My skin & stomach don’t tolerate dairy well. Used 16 oz. lobster (it’s a package of frozen lobster from Costco). And opted not to use the cognac/brandy. Used a pinot grigio as the white wine. It was so good and I’ll definitely be making this again! Thank you!