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a crock with a handle filled with the bisque with lobster on top and bread in the back
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Lobster Bisque

Lobster bisque is a rich and creamy soup made with tender lobster meat and a flavorful broth. This small-batch recipe ensures every spoonful is perfectly seasoned and luxurious.
Course Soup
Cuisine Soup
Keyword lobster bisque, lobster soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 servings
Calories 379kcal
Author Elaine Benoit

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 3 medium shallots (diced small)
  • 1 stalk celery (diced)
  • 2 cloves garlic (crushed or minced)
  • 1/4 cup dry sherry
  • 1/4 cup white wine
  • 1 3/4 cups seafood stock (you could substitute chicken broth if you can't find seafood stock.)
  • 1 bay leaf
  • 3/4 teaspoon dried tarragon
  • 1/2 teaspoon dried dill
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 ounces lobster (or more, I cooked my own, see notes on how)

Roux

  • 4 tablespoons butter
  • 4 tablespoons flour (I used spelt but you can use all-purpose white flour)
  • 1 cup light cream

Instructions

  • Heat a deep sauté pan on medium and once it heats up, add oil.
    2 tablespoons olive oil
  • Once the oil shimmers, add shallots, celery, and garlic and sauté for 10 minutes, stirring every few minutes.
    3 medium shallots, 1 stalk celery, 2 cloves garlic
  • Add sherry, wine and bring to a boil. Use a wooden spatula to scrape the bottom of the pan to get all the brown bits.
    1/4 cup dry sherry, 1/4 cup white wine
  • Add seafood stock, bay leaf, tarragon, dill, salt, and pepper, and bring to a boil for 10 minutes.
    1 3/4 cups seafood stock, 1 bay leaf, 3/4 teaspoon dried tarragon, 1/2 teaspoon dried dill, 1 teaspoon salt, 1/8 teaspoon pepper
  • IF you are cooking raw lobster - do so now, see notes on how. Pick out some prime pieces of lobster and set it aside. Chop the rest into bite-sized pieces.
    16 ounces lobster

Roux

  • Place saucepan on a burner and turn the heat on medium, add butter, and when it is almost melted, add flour. Whisk to combine and cook for at least 1 minute.
    4 tablespoons butter, 4 tablespoons flour
  • Add light cream and continue whisking until thickened (about 5 minutes).
    1 cup light cream
  • Turn heat back on broth mixture and add roux into it. Stir until combined and let it heat up for another few minutes. Add chopped lobster and stir. Turn the heat off under the pan.
  • Ladle the bisque into a few bowls and add the choice pieces of lobster to the bisque as garnish.
  • Eat, smile, and enjoy.

Notes

How to cook raw lobster meat

I do this as the shallots, and celery is sauteing.

Fill a small saucepan with 3 inches of water, and two tablespoons of butter. Bring it to a boil and add the lobster meat. Lower to a simmer and cook for 4 - 5 minutes. I stand there and stir the mixture as it cooks.

Helpful tips

    • I'm using extra-virgin olive oil when I saute the vegetables, but you can use butter instead for an even richer flavor.
    • I didn't have lobster stock, which I usually make with lobster shells. I only had one lobster this past summer, so I didn't make any stock. I used my favorite seafood stock by the Bar Harbor brand.
    • ButcherBox is a subscription service that delivers a variety of meat and seafood to your home! You can customize both the boxes you receive and the frequency. Check them out.
    • I usually buy pre-cooked lobster, but ButcherBox has a wonderful cold cracked lobster, so I cooked it myself.
    • Even though lobster tails are so delicious, I do not use them in this bisque because I prefer to either eat it with melted butter or cut it up for lobster rolls.
    • I don't use any tomato paste in this recipe as I'm not a fan of tomato-based seafood recipes.
    • The vegetables I love using with this bisque are shallots and celery because I like the simplicity of flavor. I've used chopped carrots before, but I don't like how it changes the flavor profile.
    • If you can't find shallots, you can substitute either Vidalia onion or yellow onion.
    • You can also substitute thyme instead of tarragon, but it's one of my favorite herbs. Try it this way to see what you think, you won't be disappointed.
    • When I make the roux, I used spelt flour because I prefer it, but I've also made it with all-purpose white flour.
    • I use a white wine in this recipe. A good choice is either a pinot grigio, or sauvignon blanc. I stay away from chardonnay since it's a little sweet.
  • You can use light cream as I do, heavy cream, or half and half to thicken the roux.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 17g | Protein: 14g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 789mg | Potassium: 476mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1375IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 2mg