Lobster Bisque Recipes

Rich and flavorful Lobster Bisque is an easy recipe to make at home. Succulent tender pieces of meat cooked in a lobster stock are served in a delicious puréed cream base soup.

Lobster Bisque

Lobster Bisque recipe made easy with big chunks of garlic butter lobster tails in every bite and a quick homemade stock. Smooth and creamy, Lobster Bisque is always a crowd pleaser and has never been easier. Using lobster tails guarantees a rich and decadent bisque that comes together in only one hour!

Prep: 20min

Total: 75min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: Fiber 2 g, Sugar 5 g, calories 386 kcal, Carbohydrate 16 g, Protein 17 g, Saturated Fat 12 g, Fat 21 g, servingSize 1 serving

Ingredients:

• 4 lobster tails
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, (finely chopped)
• 2 carrots, (peeled and finely chopped)
• 2 stalks celery, (finely chopped)
• 1 teaspoon fresh chopped thyme
• 1 teaspoon fresh chopped tarragon, (plus more to serve)
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 1/2 teaspoon cayenne pepper
• 4 cloves garlic, (minced)
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour, ((or plain flour))
• 1 1/4 cup dry white wine, (or sherry)
• 4 cups lobster stock (recipe as follows), (OR seafood or fish stock)
• 3/4 – 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, (minced)
• salt, pepper and cayenne, (to taste)

Instruction:

1. While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
2. Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
3. Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
4. Mix 3/4 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.

Lobster Bisque

Rich and flavorful Lobster Bisque is an easy recipe to make at home. Succulent tender pieces of meat served in a puréed cream base soup.

Prep: 15min

Total: 65min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 486 kcal, Carbohydrate 19 g, Protein 11 g, Fat 35 g, Saturated Fat 21 g, Cholesterol 152 mg, Sodium 1300 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 16 ounces lobster tails (I used four 4-oz sized tails)
• 15 ounces seafood stock (okay to use water instead)
• 4 cups water ((I just filled the 15-oz can twice))
• 1 teaspoon Herbes de Provence ((aromatic blend of dried herbs including rosemary, oregano, thyme, basil, savory, sage and lavender))
• 1 teaspoon salt
• 4 tablespoons butter
• 1 cup yellow onion (finely chopped (1 medium sized onion))
• 1 cup carrots (peeled and finely chopped (3 medium sized))
• 1 cup celery (finely chopped (4 medium sized stalks))
• 4 cloves garlic (minced)
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1 1/2 cups dry white wine
• lobster stock (strain and use all of it)
• 1 cup heavy cream
• salt and pepper (to taste)

Instruction:

1. Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
2. Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.

Lobster Bisque

Lobster Bisque, a rich and indulgent soup with intense flavor and chunks of lobster. The perfect starter or main dish for special occasions.Makes 4-5 cups

Prep: 10min

Total: 80min

Serving Size: 1 cup

Nutrition Facts: calories 469 kcal, Carbohydrate 9 g, Protein 7 g, Fat 43 g, Saturated Fat 23 g, Cholesterol 159 mg, Sodium 1050 mg, Sugar 3 g, servingSize 1 cup

Ingredients:

• 2-3 lobster tails ((fresh or frozen))
• 2 tablespoon (28.3 g) extra virgin olive oil
• ½ cup (75 g) onion, (chopped)
• 2 teaspoon (5.60 g) garlic minced
• ¼ cup celery, (diced)
• 1 teaspoon (0.80 g) fresh thyme
• ½ cup (119.50 g) dry white wine, (or replace with stock)
• 2 teaspoon (34 g) Worcestershire sauce
• 1 teaspoon (2.60 g) Creole seasoning
• ½ teaspoon (3.40 g) paprika
• ½ – 1 teaspoon (0.90- 1.80 g) white pepper
• 1 tablespoon (25 g) tomato paste
• 2-2 ½ cup (705-940 g) lobster stock, (adjust to desired thickness)
• 1 cup (240 g) heavy cream
• 2- 3 tablespoon (28.4 g) butter
• ¼ -½ teaspoon (0.90-1.8 g) cayenne pepper ((optional))

Instruction:

1. Start by boiling the lobster tails for about 3-4 minutes, long enough for the shells to turn slightly red. Let it cool.
2. Once cool, remove lobster tails from the pot and reserve the stock.
3. Place the tail on its side on the counter and use both hands to press down the tail until the shell cracks. Then hold the tail, flippers facing you, and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open the shell and remove meat.
4. Alternatively, you can use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way, it works.
5. Return the lobster shells to the pot, then add 4-5 cups water. Bring to a boil, then reduce the heat to medium-low and continue to simmer another 20-25 minutes gently; if time permits, simmer for an additional 20 minutes.
6. Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to be used.
7. When ready, strain the shells and reserve the lobster stock.
8. Add olive oil to a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme, and cook for about 4-5 minutes.
9. Slowly add the wine, if using, then stir in the Worcestershire, Creole Seasoning, paprika, and white pepper. Cook for about a minute.
10. Then stir in the tomato paste, followed by the lobster stock. Simmer for about 8-10 minutes.
11. Pour in the cream and butter, let the butter melt, and then remove from the stove.
12. Pour it into a blender and puree. Puree in batches to prevent pressure from building up inside. Alternatively, you may use a stick blender in the pot until your bisque is smooth.
13. Season with salt and cayenne pepper to taste, if desired.
14. Place a saucepan over medium heat, then add about a tablespoon butter to it followed by the chopped lobster meat, lightly season with Creole seasoning, and simmer for a minute or two until warmed through.
15. Top individual bisques with lobster and serve immediately.

The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)

Inspired by the deliciously rich lobster bisque at Ruth’s Chris Steakhouse, this lobster bisque recipe creates a luscious creamy soup with flavors of brandy, sherry, and plenty of lobster!

Prep: 15min

Total: 75min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 353 kcal, Carbohydrate 15 g, Protein 11 g, Fat 19 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 101 mg, Sodium 849 mg, Fiber 3 g, Sugar 5 g, unSaturated Fat 2 g

Ingredients:

• water (to boil)
• 3 small lobster tails (or 2 large)
• 2 tablespoons olive oil
• 1 medium onion (sliced)
• 1 large celery stalk (sliced)
• 1 small carrot (sliced)
• 1 head garlic (cut in half crosswise)
• 1 medium tomato (sliced)
• 2 sprigs fresh tarragon (optional)
• 6 sprigs fresh thyme
• 2 bay leaves
• ½ teaspoon black peppercorns
• ½ cup brandy
• ½ cup sherry
• 2 cups bottled clam juice
• ¼ cup tomato paste
• ½ cup whipping cream
• 1 tablespoon cornstarch
• 1 tablespoon water
• ½ teaspoon salt
• freshly cracked black pepper (to taste)

Instruction:

1. Bring large pot of water to boil. Add lobster tails to water, and boil until cooked through and bright red, approximately 5 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid, saving as much loose lobster meat with the liquid as possible.
3. Cool lobster tails by running under cool water. Crack tails and remove meat using the method of your choice – see Notes.
4. Coarsely chop lobster meat, then cover and chill.
5. Coarsely chop lobster shells and transfer to medium bowl. Reserve juices from lobster in a bowl.
6. Heat large pot over medium-high heat. When pot is warm, add olive oil and heat, swirling pot occasionally to coat bottom of pot in oil. When oil is hot and shimmery, add lobster shells. Sauté shells in oil until shells darken, approximately 5 minutes.
7. Add onion, celery, carrots, garlic, tomato, tarragon, thyme, bay leaves, and peppercorns. Stir in brandy and sherry, then boil until almost all liquid has evaporated, approximately 5 minutes.
8. Add clam juice, reserved liquid from boiling lobster, and reserved lobster juices. Cook at strong simmer for approximately 15 minutes.
9. Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, approximately 15 minutes. If making bisque ahead of time, stop here. Cover and refrigerate up to 1 day.
10. Add whipping cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup. Boil until slightly thickened, approximately 2 minutes.
11. Season with salt and black pepper. Mix lobster meat into soup and stir until heated through.
12. Ladle soup into bowls and serve.

Lobster Bisque Better Than ANY Restaurant! | Chef Jean-Pierre

FAQ

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