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.
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.
How to make lobster bisque
Gather the vegetables – shallots, celery and garlic.
Chop both the shallots and celery small and mince the garlic.
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.
Gather more ingredients – sherry, wine and chicken broth.
Add both sherry, wine and a bay leaf to the sautéed vegetables and let it come to a boil.
Add chicken broth and bring it back to a boil. Lower the heat and let it simmer for 5 minutes.
Add tarragon, dill, salt and pepper. Stir and turn off the heat under the pan.
Gather the lobster, butter and light cream.
Add the lobster to the broth mixture.
You will roux the day
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.
Add light cream and whisk until it thickens.
I let it be really thick and takes around 5 minutes.
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.
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?
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!
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- 2 tablespoons butter
- 2 shallots (diced small)
- 1 celery (diced)
- 2 cloves garlic (crushed or minced)
- ¼ cup dry sherry
- ¼ cup white wine
- 1 ½ cups chicken broth
- 1 bay leaf
- 1 teaspoon dried tarragon
- 1 teaspoon dried dill
- 1 teaspoon salt
- ⅛ 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