Restaurant-quality lobster bisque made with just 2 lobster tails and a regular immersion blender. This method gives you deep, rich flavor and silky texture without needing a whole lobster or expensive equipment.
After four years developing seafood recipes on Portugal's coast, I've learned what makes lobster bisque work at home.
Most lobster bisque recipes demand a whole lobster and a high-powered blender. This one uses just 2 lobster tails and works with a basic immersion blender. We fortify good shellfish stock with crushed lobster shells during cooking, then strain everything through cheesecloth before serving. You get deep lobster flavor without needing to pulverize shells or invest in a $1,000 blender.
For more restaurant-quality dinners using 2 lobster tails, make my Creamy Lobster Pasta next!
How to Make Lobster Bisque
Ladle soup into bowls. Top with crispy croutons, a scoop of lightly whipped heavy cream (or drizzle cream over bowl), and diced chives.
Can I use frozen lobster tails?
Yes - I tested this recipe with frozen lobster tails from Sizzlefish. Thaw them completely in the refrigerator overnight. The texture and flavor are excellent.
Can I make lobster bisque ahead?
You can make the base up to 24 hours ahead. Stop before adding the cream, lemon juice, and cooked lobster meat. Refrigerate, then gently reheat and finish with those final ingredients just before serving.
What's the best stock for lobster bisque?
Lobster stock gives you the cleanest lobster flavor. Here's one you can buy online. You can also make seafood stock if you have shrimp or lobster shells from another recipe. It's fantastic and a simple process.
Can I use shrimp instead of lobster?
You can substitute 12 oz peeled shrimp and use the shells the same way you'd use lobster shells in this recipe. Or check out my Shrimp Bisque Recipe (coming soon!) for the best results with shrimp.
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Simple Lobster Bisque Recipe
- Total Time: 55 minutes
- Yield: 2-3 main, 4 as appetizer 1x
Description
Restaurant-quality lobster bisque made with just 2 lobster tails and a regular immersion blender. You'll get rich flavor and silky texture without wrestling a whole lobster or expensive equipment.
Ingredients
For the bisque:
- 2 lobster tails (5-6 oz each), removed from shells, shells reserved and lightly crushed
- 5 tablespoons butter
- 3 large shallots (about ¾ cup diced)
- 2 stalks celery (about ¾ cup diced)
- 1 large carrot (about ¾ cup diced)
- 2 large cloves garlic, lightly crushed
- ¼ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons all purpose flour
- ½ cup dry sherry (or cognac)
- 1 ½ tablespoons tomato paste
- 1 sprig fresh tarragon, diced (about 1 ½ teaspoons)
- 4 cups shellfish stock
- ½ to ⅔ cup heavy cream
- ½ teaspoon lemon juice
- Kosher salt, to taste
For garnish:
- ⅓ cup heavy cream, lightly whipped
- 1 ½ cups torn bread pieces
- 2 tablespoons butter
- Kosher salt and pepper, to taste
- Fresh chives, diced
Instructions
- Cook the lobster. Dice lobster meat into ½ to ¾-inch pieces. Melt butter in a large pot over medium heat. Add lobster and sauté just until it starts to turn opaque, about 60-90 seconds. Remove and set aside.
- Build the base. Add diced vegetables, garlic, lobster shells, a generous pinch of salt, white pepper, and cayenne to the pot. Sauté for 10 minutes until vegetables soften.
- Add flour and tomato paste. Sprinkle flour over vegetables and shells, stirring to coat. Cook for 3 minutes. Add tomato paste and stir until it darkens, about 2 minutes.
- Deglaze and simmer. Increase heat to medium-high and add sherry. Cook, stirring, until absorbed. Add stock and whisk to incorporate. Bring to a simmer and cook for 10 minutes. Add tarragon and cook 5 minutes more, until vegetables are very tender.
- Blend and strain. Remove and discard large or hard shell pieces. Use an immersion blender to puree until completely smooth. Strain through 2 layers of cheesecloth set in a fine mesh sieve into a clean pot.
- Finish the bisque. Off heat, stir in ½ cup cream and lemon juice. Taste and add remaining cream if desired. Add lobster pieces back to bisque and let warm through for 60 seconds. Taste and adjust salt.
- Make the garnish. While bisque simmers, melt 2 tablespoons butter in a skillet over medium heat. Add torn bread pieces, salt, and pepper. Cook, tossing occasionally, until deeply golden and crispy, about 5-7 minutes. Use a small whisk to whip heavy cream until slightly thickened.
- Serve. Ladle bisque into bowls. Top each with a dollop of lightly whipped cream, 3-4 buttery croutons, and fresh chives.
Notes
- Use kitchen shears to split the shell along the softer underside and remove tail meat, then cut shells into smaller pieces before cooking.
- Remove large, hard shell pieces before blending - this lets you use a regular immersion blender. Small shell pieces are fine to blend, then strain out. Alternately, you can pour the broth and shells into a high-powered blender and liquify before straining.
- Use 2 layers of cheesecloth in your fine mesh sieve. More layers give you watery bisque, fewer risk shell fragments.
- Make ahead: Prepare through step 5, then refrigerate up to 24 hours. Reheat gently and finish with cream, lemon, and lobster just before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 912
- Sugar: 15 g
- Sodium: 2996.7 mg
- Fat: 42 g
- Carbohydrates: 87.1 g
- Protein: 41.8 g
- Cholesterol: 305.7 mg
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