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creamy lobster bisque garnished with green onion

Lobster Bisque

This lobster bisque is rich, silky, and shockingly easy to make at home using fresh lobster tails from the grocery store. The shells infuse the broth with deep seafood flavor, and the naturally gluten-free base creates a velvety texture without flour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Dinner, Main Course, Soup
Cuisine: American, French, Gluten-Free
Calories: 430
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Dutch oven: for sautéing vegetables and simmering the bisque
  • Medium pot: for parboiling lobster tails
  • Kitchen scissors: for cutting through lobster shells
  • Cutting board and sharp knife: for chopping aromatics
  • Immersion blender: to blend the soup until smooth
  • liquid measuring cups for accurately measuring broth, wine, and cream
  • Tongs: for removing shells before blending

Method
 

  1. Bring a medium pot of salted water to a simmer. Add the lobster tails and cook 3 to 4 minutes until bright red and just opaque. Transfer immediately to an ice bath to stop the cooking.
  2. Remove the lobster meat from the shells and chop it into bite-sized pieces (see the blog post above for step-by-step help if you need guidance). Set the meat aside and reserve the shells.
  3. In a Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook 6-8 minutes, stirring occasionally, until softened.
  4. Add the grated garlic and cook 1 minute.
  5. Stir in the fire-roasted tomatoes, The Spice Girl Kitchen French Blend, white wine, salt, and pepper. Simmer 3 to 5 minutes until the wine has slightly reduced.
  6. Add the water or broth along with the reserved lobster shells. Cover and simmer 20 minutes to infuse the broth with lobster flavor.
  7. Remove the shells using tongs. Blend the soup thoroughly with an immersion blender until completely smooth. For an ultra-silky finish, strain through a fine mesh sieve if desired.
  8. Return the bisque to low heat. Stir in the chopped lobster meat and heavy cream. Warm gently for 2 to 3 minutes without boiling.
  9. Taste and adjust seasoning. Serve hot, garnished with parsley or green onion.

Video

Notes

  • About the seasoning: My French Blend is my take on herbs de Provence with a special lavender twist that adds depth to seafood dishes. If you don’t have it, you can make a quick homemade herbs de Provence by mixing equal parts dried thyme, dried rosemary, dried basil, dried oregano, and a small pinch of dried lavender (optional). Use 2 tsp of this mix in the recipe.
  • Gluten-free: This lobster bisque is naturally gluten-free. Be sure to confirm that your broth and wine are certified gluten-free if that is a concern for you.
  • Lobster tips: Parboil just until opaque to avoid rubbery lobster. Always save the shells for simmering because they add restaurant-level flavor.
  • Make-ahead: Cook the bisque through blending. Hold off on adding the lobster and cream until just before serving.
  • To lighten: Swap heavy cream for half-and-half. The texture will remain silky.
  • Storage: Store in the fridge for 3 to 4 days. Freeze up to 3 months. Reheat gently over low heat with a splash of broth if needed.
  • Recipe variations: Stir in 4 to 6 oz chopped shrimp with the lobster to stretch the seafood without altering the flavor.
  • Nutrition (per serving, 4 servings): 430 calories, 28 g fat, 20 g carbs, 20 g protein, 3 g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.