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Two bowls of lobster bisque with slices of bread, black spoons, and a white napkin on a wood background

Easy Lobster Bisque

Tiffany
Easy lobster bisque recipe with succulent pieces of lobster tail in a creamy savory broth blended with puréed carrot, celery, and onion. Then it is seasoned with garlic, thyme, and bay leaves.
5 from 3 votes
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine French
Servings 5 Servings
Calories 547 kcal

Equipment

Ingredients
  

  • Approximately 1 pound 16 oz Lobster Tail (May take 2-4 tails depending on their size)
  • 4 tablespoons Butter
  • 1 cup Diced Carrots
  • 1 cup Diced Celery
  • 1 Small Yellow Onion diced
  • 1 tablespoon Minced Garlic
  • 2 tablespoons Tomato Paste
  • 2 tablespoons All-Purpose Flour
  • 2 cups Chicken Broth
  • 2 cups Seafood/Fish Stock or Reserve 2 Cups of Water Remaining From the Boiled Lobster Tail
  • 1 cup Dry White Wine
  • ½ cup Heavy Whipping Cream
  • 2 Thyme Sprigs
  • 2 Bay Leaves
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper

Instructions
 

  • Place lobster tails (in shells) in a boiling pot of salted water. Boil for about 5-7 minutes (depending on the size of tails) until the lobster tail turns bright red and the inner meat is no longer translucent and turns white.
  • Remove lobster tail from water and allow to cool in a colander. Remove fins from the end of the tail. Lay tail on counter and press down firmly on the outside of the shell to crack it. Remove meat with a fork. Cut lobster meat into chunks and set aside.
    Note: It's okay if you find the lobster is not fully cooked after chopping it. It will cook through when added to the soup later.
  • In a large pot set to medium-high heat, add butter. Once melted, add carrots, celery, onion, and garlic. Cook 7-8 minutes until vegetables are softened. Stir in tomato paste and cook for 1 minute. Add flour and stir vegetables to coat.
  • Slowly add wine and stir to blend. Add salt, pepper, thyme sprigs, bay leaves, chicken broth, and seafood broth (or reserved lobster water) and bring to a boil. Reduce to a simmer and let cook for 15 minutes, stirring occasionally.
  • Remove thyme sprigs and bay leaves from pot. Using an immersion blender, blend soup until all vegetables are pureed and soup is smooth. Add heavy whipping cream and lobster meat and cook for an additional 5 minutes at medium-low heat.

Nutrition

Calories: 547kcalCarbohydrates: 18gProtein: 56gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 235mgSodium: 1684mgFiber: 2gSugar: 4g