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This Classic Lobster Bisque is so creamy, flavorful, and surprisingly simple to make. A must-make if you love lobster! It’s perfect for a late summer evening shared with friends! There is an option to make this dairy-free, and can be Paleo, Whole30 and Keto friendly!
Living in New England, Summer means lobster rolls, lobster bisque, and all things lobster! Though a warm dish, lobster bisque still screams summer to me!!
And I quote from my trusty taste tester husband, “This might be the best lobster bisque I’ve ever had!”
Where we buy lobster: We go to local fish markets to get our lobster! I like supporting local business owners, and I often find the quality to be superior. Also, you can usually buy cooked lobster meat out of the shell, which saves lots of time and effort when making your own lobster bisque!
I always save extra lobster to garnish and look fancy! I mean, just look at how amazing this looks! Make it classic with local, good quality heavy cream, or opt for a dairy-free version!
If you like this soup recipe, check out these others:
- Split Pea and Ham
- Creamy Potato Chowder with Shrimp and Bacon
- Hot and Sour Soup (Vegetarian)
- Turkey Wild Rice Soup
- Easy Black Bean Soup (Vegan!)
- Easy Roasted Poblano & Chicken Soup
- Healthy Broccoli Soup
- Thai Curry Soup
Classic Lobster Bisque (with Dairy-Free Option)
Ingredients
- 1 tablespoon avocado oil
- 1 shallot minced
- 1/4 cup onions chopped
- 2 cloves garlic minced
- 1/4 cup fresh portobello mushrooms sliced
- 1/4 cup celery chopped
- 1/4 cup carrot chopped
- 1/4 cup dry white wine
- splash hot sauce of choice we love Frank’s Red Hot Original!
- 1 teaspoon fresh or dried thyme if using fresh thyme set aside more for garnish
- pinch cayenne pepper
- 1/2 teaspoon paprika more to taste
- 1/2 teaspoon sea salt more salt to taste
- 1 teaspoon black pepper more to taste
- 2 cups fish stock or chicken stock
- 1 tablespoon tomato paste
- 1-1/2 cups good-quality heavy cream or 1 cup cashew cream
- 3 tablespoons butter omit if dairy-free
- 1/2 pound cooked lump lobster meat
- 2 tablespoons Parsley for garnish
Instructions
- In large dutch oven, heat oil over med-high heat and sauté shallots, onion and garlic for one minute. Add the celery, carrots, and mushrooms. Cook for 5-8 minutes until mushrooms have browned and the carrots have softened.
- Deglaze the pan with the white wine. Cook for 2-3 minutes.
- Add the hot sauce, thyme, paprika and salt and pepper. Saute for another minute.
- Add the broth and mix well.
- Stir in tomato paste. Pour into a high speed blender, or use an immersion blender, and blend until creamy.
- Return blended onion mixture to pot and simmer over low heat for 10-15 minutes.
- Whisk in heavy cream and butter and bring to a low simmer.
- Add in lobster. Cook for 2-3 minutes until lobster is heated through.
- Serve hot topped with parsley and fresh thyme.
I made this with crab meat and my goodness, it was so delicious! I’m dairy free and don’t like the taste of cashews so was a bit concerned about the cashew cream, but I can’t taste it in the bisque but it’s smooth creamy. This is a keeper.
Does anyone know if it can be successful frozen?
I made the dairy free version for Valentine’s Day and it was SO GOOD! It even reheated great for lunch the next day. Lobster bisque is definitely a food I’ve missed since decreasing dairy from my diet. Thanks so much for this delicious DF option!
So happy you loved it Delaney 🙂
Have you ever tried freezing this for later?
Lexi, so excited to try! Could you use coconut milk instead of cream or cashew cream? Thanks!
Yes but it’ll have a different taste!
Oops. Half the amount of thyme.
This recipe is fantastic!!! I would give it 10 stars if I could! I made the dairy free version and of course I changed things a bit because I never have the right stuff on hand. I did cashew cream. I always make a ton a freeze it in huge ice cube trays. I used Better Than Boullion Lobster base. I bought it on Amazon. I didn’t have shallots but used red onion and garlic. And I had drinking sherry so I used that in place of white wine. I used langostine because I can’t afford lobster on a Wednesday here in Oregon. And finally I used half the amountjust goes to show how good the recipe is if I can mess with it and it still tastes amazing! Thanks for this!
Amazing recipe, I need to try this. It looks delicious!
Thank you!! Hope you love it if you end up trying it!!