Luxurious Lobster Bisque

Luxurious Lobster Bisque plated

Recipe Information

Time 1 hour, 30 minutes
Servings 6 People

This luxurious lobster bisque recipe has been a family favorite for generations. It was first introduced to us by our French grandmother, who had a passion for cooking and sharing her love of food with others. She would often prepare this dish for special occasions, and it quickly became a highly anticipated treat.

Over the years, we've continued to make this bisque for our own families and friends, refining the recipe and adding our own personal touches. The result is a rich, velvety soup that never fails to impress.

Whether you're celebrating a milestone or simply craving a taste of the sea, this lobster bisque is sure to delight your taste buds and transport you to a world of culinary indulgence.


  • 4 lobster tails (about 1 pound total)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups seafood stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh chives, for garnish


  1. Bring a large pot of water to a boil. Add the lobster tails and cook for 5-7 minutes, until they turn bright red. Remove the tails from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and cook for about 5 minutes, until the vegetables are softened.
  3. Stir in the tomato paste and cook for an additional 2 minutes. Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring constantly.
  4. Slowly pour in the white wine, stirring to combine. Add the seafood stock, bay leaves, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
  5. Remove the bay leaves and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
  6. Stir in the heavy cream and the reserved lobster meat. Season with salt and pepper to taste. Cook for an additional 5 minutes, until heated through.
  7. Ladle the bisque into bowls and garnish with fresh chives. Serve immediately.


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