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Lobster Bisque Recipe
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5 from 1 vote

Lobster Bisque Recipe

How to make a very simple lobster bisque for all your favorite holidays.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 4


  • 1 - 2 cups cooked lobster meat you can now find lobster meat frozen or canned in most supermarkets - otherwise buy one and cook it yourself
  • ½ cup dry sherry or dry white wine
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup onion diced
  • ¼ cup celery diced
  • ¼ cup carrot diced
  • Salt and white pepper to taste
  • ½ teaspoon Old Bay Seasoning or to taste
  • 2 tablespoons tomato paste
  • 1 cups whole milk
  • 1 cup half and half
  • 1 cup chicken stock if you have lobster stock, use that instead


  • Combine the lobster meat with the sherry. Cover and refrigerate.
  • In a hot pan over medium heat, melt the butter.
  • Once it stops sputtering, add the onion, celery, carrot, salt and pepper and Old Bay. Stir and let cook until the vegetables are translucent and are getting soft.
  • Add the tomato paste and cook for another couple of minutes.
  • Add the flour and cook for two to three minutes, stirring all the time.
  • While whisking, add the cold milk, half and half and stock and bring to a boil. Let boil for about 1 minute, still whisking constantly. Turn the heat down and let simmer until slightly reduced.

Now, you have two options.

  • Option 1: using an immersion blender, blend the soup until smooth.
  • Option 2: Strain the soup through a fine mesh strainer, pressing down on the solids.
  • Taste, and add more salt, pepper or Old Bay, if you think it needs it.
  • Add the reserved lobster and sherry to the pot and simmer for just a couple of minutes, so the lobster is heated through.
  • Serve with crusty bread and maybe a little sour cream on the top. If you want to be really fancy, sprinkle on a little chopped tarragon as garnish.