I have been wanting to make a homemade Classic Lobster Bisque for so long now and I am SO HAPPY that I did! This Classic Lobster Bisque is so creamy, flavorful, and surprisingly simple to make. A must-make if you love lobster!
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!
- 1 teaspoon avocado oil
- 1 shallot, minced
- 2 cloves garlic
- 1/4 cup fresh portobello mushrooms, sliced
- 1/4 cup onions, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrot, chopped
- 1/4 cup dry white wine
- 1/8 teaspoon hot sauce of choice, we love Frank’s RedHot Original!
- 1 teaspoon fresh or dried thyme, if using fresh thyme set aside more for garnish
- 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
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon paprika, more to taste
- 1 1/2 cups good quality heavy cream, or 1 cup dairy-free substitute (see notes)
- 3 tablespoons butter
- 1/2 pound cooked lump lobster meat
- 2 tablespoons Parsley for garnish
1.In a saute pan, heat oil over med-high heat and sauté shallots, onions, 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.
2.Deglaze the pan with the white wine. Cook for 2-3 minutes.
3.Add the hot sauce, thyme and salt and pepper. Saute for another minute.
4.Add the paprika, cayenne, and broth - mix well
5. Stir in tomato paste. Pour into a high speed blender, and blend until creamy.
6. Pour bisque into a medium-sized pot and simmer over low heat for 10-15 minutes.
7. Whisk in heavy cream and butter and bring to a boil over high-heat.
8. Lower the heat to a simmer and add in lobster. Cook for 2-3 minutes until lobster is warm.
9. Serve hot topped with parsley and fresh thyme.
*If you don't have a high speed blender, make sure to blend the soup long enough to reach a creamy consistency.
*Dairy free substitute: 1/2 cup cashews soaked for at least 4-6 hours, 1/2 cup water. Blend soaked cashews with water until smooth and creamy. The cashew cream will be thick. Use 1 cup of the cashew cream in place of the heavy cream in step 7. If re-heating the dairy-free soup, you might need to add more stock to thin the consistency out.