Perfect Lobster Bisque

Lobster bisque is the perfect summer soup. Serve it with corn on the cob and the panzanella mentioned above—and there is nothing better. Reviewer Smanney agrees: “I am a lobster bisque fanatic, I eat it at every restaurant I can. This is one of the best I have ever eaten.”

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. Serve this delicious soup with hot, buttered bread.

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

This lobster bisque recipe is smooth, velvety, and full of irresistible lobster flavor.

What Is Lobster Bisque?

Lobster bisque is a thick blended French soup made with lobster meat, cream, and broth or stock.

How to Make Lobster Bisque

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Lobster Bisque Ingredients

These are the ingredients you’ll need to make this homemade lobster bisque recipe:

Butter: Start the lobster bisque by cooking the vegetables in butter until tender.
Vegetables: You’ll need fresh mushrooms, an onion, celery, and a carrot.
Broth: Use store-bought or homemade chicken broth.
Seasonings: Season the lobster bisque with salt and cayenne pepper.
Half-and-half: Half-and-half is the key to the rich, velvety texture.
Wine: Use a dry white wine, such as pinot grigio.
Lobster: Of course, you’ll need cooked lump lobster meat.

How Do You Make Lobster Bisque?

Here’s a brief overview of what you can expect when you make lobster bisque:

Cook the vegetables in butter until tender.
Add the broth and seasonings, then simmer.
Blend the broth mixture with ¼ cup of the lobster. Cover and process until smooth.
Return to the saucepan, then stir in half-and-half, wine, and remaining lobster.
Cook over low heat, stirring frequently, until thickened.

What to Serve With Lobster Bisque

Pair this lobster bisque with one of these tasty side dishes for a complete meal:

Allrecipes Community Tips and Praise

“This was amazing and so good,” raves L Chichelli. “I put the soup into a bread bowl with a side salad and this became a whole meal.”

“I made this soup for Mother’s Day with lobster rolls and my family loved it,” says PBO. “I made a few small revisions, I doubled the recipe and used a half a cup of brandy and a half a cup of sherry instead of the white wine.”

“I am a lobster bisque fanatic,” says Smanney. “I eat it at every restaurant I can. This is one of the best I have ever eaten.”

Ingredients

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Directions

Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
Serve hot and enjoy!