Lobster Bisque

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This lobster bisque recipe is not only scrumptious but it is super easy to make. It’s the perfect summer soup. It’s nicely balanced with lots of lobster.

A spoon in the bowl of bisque with lobster claw meat in itPin

This bisque is creamy, hearty, delicious and chockfull of lobster. This recipe only serves three because I’ll be eating it all by myself and I love a little left over, but you can adjust the slider on the recipe card and make as much as you like.

I will adjust the amounts when I bring it to a party or potluck. Guess who’s popular at that soiree?


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When I made this, I didn’t know about the company Lobster Anywhere. It’s a company that sends seafood directly to your house. And even though they are based in my state, I only have to go out on my porch to get quality fresh seafood. How awesome is that?

Christopher doesn’t like lobster so that means when I make anything that includes that seafood, I pretty much get to eat it myself. It’s a win-win.

Here are some recipes I’ve made with summer-reminiscent foods: lobster casserole, crab cakes, crab dip and crab stuffed mushrooms.

How to make lobster bisque


Gather a deep sauté pan, medium saucepan and whisk.

Step one

Gather the vegetables – shallots, celery and garlic.

Shallots, garlic and celery on a green tablePin

Step two

Chop both the shallots and celery small and mince the garlic.

Step three

Heat the sauté pan on medium and once it heats up, add butter. Once it melts add the shallots and celery and sauté for 5 minutes or until the shallots get translucent.

Veggies sautéd in a deep cast iron panPin

Step four

Gather more ingredients – sherry, wine and chicken broth.

Sherry, broth and wine on the green tablePin

Step five

Add both sherry, wine and a bay leaf to the sautéed vegetables and let it come to a boil.

Step six

Add chicken broth and bring it back to a boil. Lower the heat and let it simmer for 5 minutes.

Step seven

Add tarragon, dill, salt and pepper. Stir and turn off the heat under the pan.

Chicken broth, sherry, wine in the pan with the veggiesPin

Step eight

Gather the lobster, butter and light cream.

Lobster meat, tarragon, butter, light cream and dill on the tablePin

Step nine

Add the lobster to the broth mixture.

Lobster added to the pan of broth and vegetablesPin

You will roux the day

Step ten

In a medium saucepan, add butter and turn the heat on medium/low. Once the butter melts, whisk in flour until it becomes thick, pasty and somewhat crumbly.

Step eleven

Add light cream and whisk until it thickens.

I let it be really thick and takes around 5 minutes.

Step twelve

Turn the heat back on under the soup mixture and add the roux to the soup. Stir it in and give it a couple of minutes to heat.

Cream added to the lobster and broth mixture in the cast iron pan. there are crocks in the backgroundPin

Time to ladle some out for myself.

I saved one of the claws from the lobster container for presentation. (Normally I would just cut it up.) Wasn’t that clever?

A brown crock with the bisque in it. There is another crock and the pan in the backgroundPin

It is super delicious!

I hope you enjoyed this lobster bisque recipe as much as I did eating it.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A spoon in the bowl of bisque with lobster claw meat in it - squarePin

Lobster Bisque

Delicious and hearty bisque that is thick and chockfull of lobster.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Soup
Keyword: lobster bisque, lobster soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 379kcal


  • 2 tablespoons butter
  • 2 shallots (diced small)
  • 1 celery (diced)
  • 2 cloves garlic (crushed or minced)
  • 1/4 cup dry sherry
  • 1/4 cup white wine
  • 1 1/2 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 ounces lobster (or more, I used frozen)


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup light cream


  • Heat a deep sauté pan on medium. Add butter
  • Once that melts, add shallots, celery and garlic and sauté for 5 minutes
  • Add sherry, wine and bring to a boil
  • Add chicken broth, bay leaf, tarragon, dill, salt and pepper and bring to a boil for 5 minutes
  • Turn off heat under pan and add lobster


  • Place saucepan on burner and turn heat on medium, add butter and melt
  • Add flour and whisk until thickened (may become crumbly)
  • Add light cream and continue whisking until thickened (about 5 minutes)
  • Turn heat back on broth mixture and add roux into it. Stir until combined and let it heat up for another few minutes.
  • Ladle in a bowl
  • Eat
  • Smile
  • Enjoy
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Serving: 1serving | Calories: 379kcal | Carbohydrates: 15g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1491mg | Potassium: 336mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1219IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 2mg
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Recipe Rating


  1. Unfortunately, I will have to share this wonderful bisque with my husband, since he loves lobster, as well! Lovely recipe, thank you! 🙂

  2. I feel like I haven’t had a lobster bisque in ages. Will definitely have to give this version a try as it sounds delicious!

  3. My dad absolutely loves lobster bisque but I’ve yet to try any. I will absolutely have to make this recipe for him so we can both share! and yes, send me all the summer vibes, I’m SO ready!

  4. My hubster came back from a business trip raving about the fantastic lobster bisque he ate at dinner one night. It made me so hangry that I’ve been surfing the web for lobster bisque recipes for a week. HOW DOES SOMEONE NOT LOVE LOBSTER?! I only WISH my hubs didn’t: then I wouldn’t have to share this and me and myself would be very, very happy. 😉

  5. This looks like one hearty dish. bisque is new for me. Thank you for sharing the recipe.

  6. Can’t wait to try it, Lainey, but unfortunately here in NM we don’t have fresh lobster, so it might not be as good and won’t have claw meat in it…but…lobster is lobster. Yummmm.

    You asked about fave summer foods, how about a great lobster roll???

    1. Robin, yes. A good lobster roll is wonderful in the summer! I used frozen lobster, but still, I’m close to Maine so we get great lobster.

  7. That lobster bisque looks wonderful my dear Elaine, would need to double the recipe, my hubs loves it 😀

  8. I’ve never tried making lobster bisque before! My husband would love this! Thanks for the recipe 🙂

  9. Lobster Bisque is one of my favorite soups but I’ve actually never made it. Now I have no excuse!