Luxurious Lobster Bisque
Prep time
Cook time
Total time
Restaurant-quality lobster bisque is so easy to replicate at home. And it is adaptable. Don't have access to fresh lobster? Use thawed frozen lobster meat and bottled clam juice (simmer the carrot, celery, onion and bay leaf in the clam juice for more flavourful broth). Afraid of steaming/cooking lobsters? Get them steamed at the grocery store and simmer the shells along with the vegetables in bottled clam juice. Forgot to add the vegetables to the lobster liquid. Just skip them and make the bisque anyway!
Recipe type: Soup, Seafood
Cuisine: French, New England
Serves: 4 servings
  • 2 1-1.25 lb lobsters, steamed and
  • 4 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • ¼ cup dry white wine (optional)
  • 4 tablespoons (1/4 cup) all-purpose flour
  • 4 cups lobster stock
  • ½ cup heavy cream
  • salt, to taste
  • parsley or chives, finely chopped (optional, for serving)
  1. Melt the butter in a saucepan on medium heat. When the foam subsides, add the onion with a big pinch of salt. Coat the onions in butter and allow them to sweat, stirring infrequently, for about 10 minutes or until the onions become translucent and start to melt. Lower the heat as needed so that the onions don't melt.
  2. Extract the lobster tails and claw meat. Dice the tail meat. Leave the claw meat whole.
  3. Add the wine, if using, and turn the heat up to medium-high. When the wine has boiled off, add the tomato paste. Stir for about a minute or until oil just begins to separate out. Sprinkle in the flour and incorporate it into the oil. The flour will form a big lump. Stir the flour for 1-2 minutes, until there is a faint nutty aroma.
  4. Pour in about a cup of the lobster stock. Whisk to blend the flour into the liquid. Once there are no more clumps of flour, add the rest of the liquid and whisk one more time to combine. Add the heavy cream. Simmer for 15 minutes on medium-low heat.
  5. Blend the soup using an immersion blender or in a regular blender (carefully, holding the lid down). Return the soup to the pot. Add the chopped tail meat. Simmer for 5 more minutes. Taste and adjust seasoning as needed.
  6. Serve, topped with claw meat and a pinch of finely chopped parsley or chives (if using).
Recipe by Thyme & Ginger at