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Easy Lobster Bisque

I always thought lobster bisque was a really complicated recipe but... it's just not. It's a lot of steps but it's not difficult. It's also relatively cheap so give this luxurious soup a try!

Recipe Video Here!

Full Disclosure: I'd never made a lobster bisque before last week. Part of me wanted to make it just to see how difficult it was and if it was worth all of the work I thought it would be.

It's actually a pretty easy soup to make and I was shocked at how cheap it was as well. A whole, live lobster cost me $11 and the rest of the ingredients I already had in the house. If you go to a nice, or even casual, restaurant and order a bowl of lobster bisque it's going to run you $13-20 per serving. You can make enough for 4-6 people for that much money!

You probably already have all of the ingredients in your house other than the lobster. It's as simple as making a stock, making a rice soup base, blending it, and adding cream. That's it. Totally demystified the soup, in my opinion.

If you're opposed to dispatching a live lobster, that's understandable, I'd suggest using 2-3 tails in place of a whole lobster. You just need the meat and the shells for the stock, you don't have to do all of the extra work I did. To be honest, I just wanted to see if I could do it. I did it, it's been done, and I'll probably just buy tails the next time I want to make this.

Easy Lobster Bisque

Serves 4-6, depending on portions (it's VERY rich, your call)

Cost ~$15, depending on the lobster you use

Time: 2.5 hours, make sure you have time for this


  • 1 whole lobster (or 2-3 tails)

  • 8 cups water

  • 1/2 stick of butter

  • 1/2 yellow onion, diced

  • 1 celery stalk, diced

  • 1 carrot, peeled and diced

  • 1 clove garlic, sliced

  • 2 tablespoons tomato paste

  • 1/4 cup + 2 tablespoons uncooked rice

  • 1/4 cup cooking sherry or dry white wine

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 1/2 teaspoon pepper

  • 2 teaspoons salt

  • 1/8 teaspoon smoked paprika (regular is fine, I just prefer smoked)

  • 1 tablespoon lemon juice

  • 1/2 teaspoon honey

  • 3/4 cup heavy cream

  • 1/2 cup whole milk or half and half

  • chives, for garnish

  • 1/4 cup whipping cream, for garnish


  1. Start by making your lobster stock; if you're using a live lobster you'll want to dispatch it humanely. Here is a video on how to do it humanely.

  2. Immediately place your lobster into a large pot of boiling water and you're only looking to par cook the lobster so the meat doesn't get chewy from being added to the soup. For a 1-2 pound lobster you'll boil it for 5 minutes, no more than that.

  3. Remove the lobster from the water and while it cools, pour your water out. Replace that water with 8 cups of fresh water to begin your stock.

  4. Remove all of the meat from the lobster and set it aside in the fridge. Here is a video on how to remove all of the meat from a lobster.

  5. Add all of the lobster shells to your pot of water, add salt, bring it to a boil and then lower it to a simmer and cover. Simmer the lobster stock for 30-45 minutes, until it looks a deep golden color.

  6. While the stock is simmering chop your vegetables and set aside.

  7. Once the stock is ready prepare a large bowl or measuring cup with cheese cloth or a super fine mesh strainer.

  8. Remove the large pieces of shell out of the pot with tongs so you don't slosh the stock and burn yourself or waste any.

  9. Pour the stock through the cheesecloth or strainer and set your lobster stock aside.

  10. In the same pot, add butter and sweat the onions, celery, and carrot until soft, 4-5 minutes.

  11. Add the garlic, tomato paste, and smoked paprika, stir well for just one minute.

  12. Deglaze the pan with sherry or wine and then add the lobster stock.

  13. Add bay leaves, thyme, and uncooked rice; bring to a boil, reduce to low heat and simmer 20 minutes until rice is fully cooked and soft.

  14. While the rice is simmering, chop your lobster meat into small pieces and set aside.

  15. Discard thyme and bay from the pot and transfer rice base to a blender.

  16. Blend on high until creamy and smooth.

  17. Transfer back to your pot and add the lemon juice, cream, milk or half and half.

  18. This is the one place I took extra time; don't add your lobster meat until you're happy with how your bisque tastes! I added a touch more salt, half and half, etc until it was a flavor and texture I loved. It seemed to too thick for my taste until I had gone back and added more touches of dairy.

  19. When you're happy with the salt level and viscosity of the bisque and you're ready to serve, add your lobster meat. It should only sit in the hot bisque for a few minutes before you serve so the meat doesn't get chewy!

  20. I garnished my lobster bisque with a dollop of whipped cream (you could also use crème fraîche), chives, and a beautiful lobster claw.

I swear anyone can make this! It's a lot of steps, yes, but if you have a holiday party or gathering coming up soon and want to impress some seafood lovers I'd give it a shot! It takes about 2 to 2.5 hours to make but every minute will be worth it once you taste this delicious soup! You can even make the bisque a day ahead, just don't add the lobster meat until right before you serve the soup.

I may be making this for Christmas this year as a starter because my husband was such a huge fan! To serve it as a starter I'll serve a 6 oz cup verses a 10 oz bowl because it's soooo rich I won't want to ruin our appetites for the rest of the meal.

Please let me know if you have any questions or if you give this recipe a try! I'd love to know how it worked out for you. Feel free to send me pics or videos via DM or story mentions on Instagram or TikTok @LizaHomesteads.


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