Perfect Lobster Bisque

This lobster bisque recipe is smooth, velvety, and full of irresistible lobster flavor. 

What Is Lobster Bisque?

Lobster bisque is a thick blended French soup made with lobster meat, cream, and broth or stock. 

How to Make Lobster Bisque

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Lobster Bisque Ingredients

These are the ingredients you’ll need to make this homemade lobster bisque recipe: 

• Butter: Start the lobster bisque by cooking the vegetables in butter until tender. 
• Vegetables: You’ll need fresh mushrooms, an onion, celery, and a carrot. 
• Broth: Use store-bought or homemade chicken broth. 
• Seasonings: Season the lobster bisque with salt and cayenne pepper.
• Half-and-half: Half-and-half is the key to the rich, velvety texture. 
• Wine: Use a dry white wine, such as pinot grigio. 
• Lobster: Of course, you’ll need cooked lump lobster meat. 

How Do You Make Lobster Bisque? 

Here’s a brief overview of what you can expect when you make lobster bisque: 

1. Cook the vegetables in butter until tender. 
2. Add the broth and seasonings, then simmer. 
3. Blend the broth mixture with ¼ cup of the lobster. Cover and process until smooth.
4. Return to the saucepan, then stir in half-and-half, wine, and remaining lobster. 
5. Cook over low heat, stirring frequently, until thickened.

What to Serve With Lobster Bisque

Pair this lobster bisque with one of these tasty side dishes for a complete meal: 

• French Bread
• Classic Restaurant Caesar Salad 
• Grilled Cheese Sandwich

Allrecipes Community Tips and Praise 

“This was amazing and so good,” raves L Chichelli. “I put the soup into a bread bowl with a side salad and this became a whole meal.”

“I made this soup for Mother's Day with lobster rolls and my family loved it,” says PBO. “I made a few small revisions, I doubled the recipe and used a half a cup of brandy and a half a cup of sherry instead of the white wine.”

“I am a lobster bisque fanatic,” says Smanney. “I eat it at every restaurant I can. This is one of the best I have ever eaten.”

Editorial contributions by Corey Williams