What Is Lobster Bisque?
Lobster bisque is an intense, rich, and creamy French soup made from homemade lobster stock. Traditionally, it’s made by simmering whole lobster or lobster shells with aromatics to make the stock, blending the stock with other ingredients for a velvety texture, and finally adding lobster meat and cream. Other bisque recipes can also use a variety of crustaceans, including crab, crayfish, and shrimp, with lobster being one of the most popular.
Lobster Bisque Ingredients & Substitutions
Here I explain the best ingredients for lobster bisque soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Lobster Tails – Many lobster bisque recipes use whole lobster or lobster shells to make the stock, but I used fresh lobster tails to simplify the recipe — and they are easier to find at stores. Choose the freshest ones you can find, or thawed frozen lobster tails will work as well. For best quality, look for cold water tails with white, spotless meat and no signs of graying or discoloration. Butter – Used for sauteing the vegetables. Using butter rather than oil adds a rich and creamy taste to the soup. Veggies – Including yellow onion, carrots, and celery. These vegetables form the foundation of any great bisque, providing hints of sweetness. Garlic – I recommend using fresh garlic for the best lobster bisque recipe, but you can use 2 teaspoons jarred minced garlic for convenience instead of 4 cloves fresh. Tomato Paste – Lends acidity to balance out the other ingredients, and adds umami depth and richness that perfectly complements the sweetness of the seafood. Tomato paste has a more intense flavor than tomatoes in other forms, but if you don’t have any on hand, you can substitute 3 times the amount of tomato sauce or tomato puree. Seasonings – I used herbs de Provence, which is a classic French seasoning blend. If you don’t have this, you can substitute Italian seasoning or simply a combination of dried thyme and tarragon. A bay leaf would also make a nice addition while simmering the stock. Dry White Wine – Using cooking wine makes the perfect lobster bisque because it intensifies the flavors, deglazes the pan, and helps fats emulsify for a smooth texture. Vermouth or sherry would be suitable alternatives. If you prefer to avoid all of these, you can substitute additional lobster stock instead. Heavy Cream – For rich, creamy texture. This also helps to thicken the soup, but you can substitute half and half for a lighter option if you like. Sea Salt & Black Pepper – Or add a pinch of cayenne pepper if you like a kick.
How To Make Lobster Bisque
This section shows how to make homemade lobster bisque, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. You can replace part of the lobster in this recipe with crab meat for an extra layer of seafood flavor and texture that takes this dish to the next level. You could also add shrimp, too!
Lobster Stock:
Lobster Bisque:
Storage Instructions
Store: Cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Meal prep: You can chop vegetables, cook the lobster, and make lobster stock ahead of time. Store them separately in the refrigerator until you are ready to cook. Reheat: Warm the soup slowly on the stovetop over medium-low heat, stirring occasionally. Avoid overheating or boiling, as this can make the bisque too thick.
Can You Freeze Lobster Bisque?
Yes, you can freeze lobster bisque recipes. Col completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If you’re lucky enough to have leftover crab legs, broiled lobster tail, grilled lobster tail, or air fried lobster, you can use them here. Remove the cooked meat, set aside, and prepare the stock with just the shells. This recipe doesn’t have to be intimidating. Here are some tips for creating an unforgettable dish:
Strain the broth. It’s important to strain the broth through a fine mesh sieve as there will likely be small pieces of lobster shell in the broth. Avoid immersion blenders. Using a regular blender helped a lot with the consistency versus using an immersion blender. It turned out really smooth and creamy, whereas I had trouble getting it smooth enough using an immersion blender. No need to use thickeners. To avoid using cornstarch or flour like other lobster bisque recipes do, I only used 3 cups of the lobster stock so the soup ended up a bit thicker once it was pureed. With the heavy cream added, the texture is perfect – it’s thick and creamy and has the same consistency as it would with flour.
What To Serve With Lobster Bisque
The creamy richness of the bisque pairs perfectly with many different flavors and textures, from light and refreshing salads to hearty accompaniments…
Salad – I recommend pairing lobster bisque with sweet salads like kale salad, French carrot salad, or pear salad. For a full lobster meal, pair it with lobster salad sandwiches. Bread – Use your favorite crusty bread, or try lighter options like cauliflower breadsticks or almond flour biscuits. Easy Vegetables – Try this soup with easy roasted green beans, caramelized and buttery roasted fennel, or French baked ratatouille. Main Dish – Try an elegant French-style main like French onion chicken, juicy filet mignon, or coq au vin. Fancy seafood like Chilean sea bass (with French beurre blanc sauce) or more lobster tail would also work well.
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