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This Best Easy Lobster Bisque is a delicious hearty and creamy lobster bisque that is naturally keto/low carb and so delicious! This seafood bisque is a creamy, smooth soup enriched with the essence of lobster, elevated with a splash of dry vermouth for a touch of decadence.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
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Creamy Lobster Bisque
Creamy, hearty, and delicious lobster bisque is a rich and indulgent dinner steakhouse quality appetizer or dinner that is deceptively easy, and bursting with flavor.
This lobster bisque is one of my favorite meals to make – and this version is naturally low carb and keto compliant – even though it is not a specifically keto designed dish – meaning everyone will love this soup, and you don’t need to get any weird extra ingredients or thickeners for those following a low carb diet!
I created this recipe to be based off my wildly popular Easy Broiled Lobster Tails recipe – one of the best reviewed lobster tail dinners on the internet that has been tried hundreds of times (one reader said it was so delicious, her boyfriend even proposed when she made it for Valentines Day!).
If you’re looking for other delicious lobster recipes, be sure to check out my Best Lobster Tail Recipes roundup!
How to Make Lobster Bisque
First assemble the following ingredients:
- Lobster tails (4) – The succulent meat from lobster tails forms the centerpiece of the bisque, providing a rich and seafood-forward flavor.
- Olive oil extra virgin (2 tablespoons) – Olive oil is used to sauté the aromatics, lending a subtle fruitiness to the base of the bisque.
- Onion (1/2 cup) – Onion adds a foundational sweetness and depth, essential for building the bisque’s complex flavor profile.
- Garlic (1 1/2 teaspoons) – A hint of garlic infuses the bisque with a pungent aroma and adds a layer of savory depth.
- Dry vermouth (1 cup) – Dry vermouth deglazes the pan, introducing a nuanced, herbal undertone that enhances the bisque’s elegance. You can also just white wine or mix white grape juice with a splash of lemon juice to mimic the acidity of dry vermouth without alcohol.
- Worcestershire sauce (2 teaspoons) – Worcestershire sauce contributes a tangy, umami-rich dimension that balances the bisque’s creaminess.
- Old bay seasoning (1 teaspoon) – Old Bay Seasoning imparts a distinctive blend of spices, adding warmth and a hint of the sea.
- Dried thyme (1 teaspoon) – Thyme lends a subtle, earthy fragrance that complements the bisque’s seafood notes.
- Paprika (1/2 teaspoon) – Paprika offers a sweet-smoky undertone, enriching the bisque’s color and flavor palette.
- Cayenne pepper (1/2 teaspoon) – A pinch of cayenne pepper introduces a gentle heat, invigorating the bisque without overwhelming it.
- Ground black pepper (1/4 teaspoon) – Freshly ground black pepper adds a spicy kick, enhancing the overall depth of flavors.
- Tomato paste (1 tablespoon) – Tomato paste provides a concentrated burst of acidity and color, subtly brightening and thickening the bisque.
- Lobster stock (2 cups) – Lobster stock is the soul of the bisque, imbued with the essence of lobster shells for a deep, oceanic base.
- Heavy cream (2 cups) – Heavy cream transforms the bisque into a velvety-smooth indulgence, adding a luxurious richness.
- Butter (4 tablespoons) – A touch of butter finishes the bisque, lending a silky mouthfeel and rounding out its opulent taste.
Use this Method
Make Stock. If using raw lobster tails: remove lobster from shells and cut into 1″ pieces. Set aside. Optional: simmer lobster stock with lobster tail shells for extra flavor as soup cooks (add one cup water to prevent over reducing stock).
Add Veggies. Add olive oil to medium sized sauce pan and heat over medium high heat until light and shimmery. Sauté onion and garlic and cook until soft and fragrant, about 5 minutes.
Add Herbs and Stock. Stir in wine, sauces, and herbs. Stir in the tomato paste and reserved lobster stock (if you’ve been simmering it with lobster tail shells, remove and strain to ensure there are no bits of shells). Simmer 8 minutes, do not let boil. Puree mixture with immersion blender (or in a blender or food processor).
Cream it Up. Return mixture to pot (with the heat off) and add in heavy cream, whisking vigorously to combine as you add cream. Return to medium high heat and add in butter and lobster tail.
Prep Lobster. If using raw lobster, cook until lobster meat is bright red and opaque white, about 4 minutes (it should not look grey at all, since lobster meat is diced it will cook quickly.) If using pre-cooked lobster, rinse thoroughly and give a rough chop to be 1″ pieces if claw or tail meat is in large chunks. Add to bisque.
Simmer and serve. Continue to simmer for another 5-10 minutes, until thick. Remove from heat and serve. Top with diced chives or scallions to garnish, optional.
Tips and Tricks For Perfect Lobster Bisque
This keto carb lobster chowder is designed to be easy – and all cooks in one large stock pot – but I have a few tips to make this bisque the best, every time!
Cook lobster in the soup: For the best flavor for your lobster, I reccomend cooking it right in the chowder – i just dump raw lobster meat in to cook, giving the broth even more lobster flavor – but you can also use my broiled lobster tails recipe, or precooked lobster meat (find it in your grocery store’s frozen seafood section – it will already be picked clean and have all shells removed.)
Boil Lobster Shells With Stock: For more lobster flavor, you can boil the lobster shells (if using raw lobster tails) in the lobster stock + 1 cup of water ahead of cooking. Let reduce slightly and discard lobster shells, then set aside to use in soup.
Thaw Frozen Lobster: For frozen lobster tails, let thaw fully in the refrigerator before cooking. I place lobster tails on a plate with a few paper towels underneath and on top to help absorb the liquid the lobster releases as it thaws. This will cut down on fishy smells in the fridge – and as you cook your lobster.
Lobster Bisque with Precooked Lobster Meat: This lobster bisque is easy because you can use fresh, frozen, or pre-cooked lobster meat. For the most flavor when using pre-cooked lobster meat, I bring one extra cup of lobster stock to boil on the stove (next to the lobster bisque pot), and let it reduce slightly.
How to Reheat Lobster Bisque: To reheat leftover lobster bisque, place in pot on stove and bring to boil, then serve. Add up to 1/2 cup stock or 1/4 cream if needed for texture. To reheat from frozen, I prefer fully defrosting first – but you can add frozen soup to a pot with 1 cup water or stock, cover, and cook on medium until thawed. Then bring to a quick boil and serve.
How To Thicken Lobster Bisque: This lobster soup is thick and creamy just from the heavy cream we’re using so it’s a bit easier and quicker for a one pot appetizer – but if you’re serving this bisque as a meal, you might want a little bit more bite to it!
How to Thicken Keto Lobster Bisque: To thicken your soup with cauliflower, add up to one cup boiled cauliflower florets (you can boil them in lobster stock for even more flavor) to bisque before blending.
How to Thicken Original Lobster Bisque: To thicken your bisque with potatoes, add up to one cup boiled potatoes (you can boil them in lobster stock for even more flavor) to bisque before blending.
FAQs
This recipe can be stored for up to four days in the refrigerator in an airtight container.
Soup can also be frozen for up to four months.
Lobster shells are packed with flavor and should be used to make the broth for the bisque. Simmering the shells in water with vegetables and herbs extracts their rich flavor, forming the base of the bisque.
Yes, lobster bisque can be made ahead of time. In fact, letting it sit for a day can enhance the flavors. Store it in the refrigerator and gently reheat on the stove over low heat, avoiding boiling to prevent the cream from separating.
For a dairy-free version, you can use coconut milk or almond milk as a substitute for cream. Keep in mind that coconut milk may add a slight coconut flavor to the bisque.
To achieve a smooth texture, blend the bisque thoroughly using an immersion blender or a standard blender. Then, strain it through a fine-mesh sieve to remove any remaining solids.
The main difference lies in the texture and preparation. Lobster bisque is typically smoother and more refined, often involving the additional step of straining to achieve its signature velvety consistency. Lobster soup may have a more rustic, chunky texture with visible pieces of lobster and vegetables.
While traditional lobster bisque focuses on the flavor of lobster, you can add other seafood such as shrimp, crab, or scallops for a more complex flavor profile. Add these towards the end of cooking to prevent overcooking.
What is a good nonalcholic alternative to dry vermouth?
White Grape Juice with Lemon Juice: Mix white grape juice with a splash of lemon juice to mimic the acidity of dry vermouth. This combination offers a sweet and slightly tart profile that can complement the flavors in lobster bisque well. Use this mixture in a slightly lesser quantity than you would vermouth to avoid adding too much sweetness.
Dry White Wine: A good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, can be an excellent substitute for dry vermouth. It provides a similar acidity and complexity to the dish without altering the flavor profile too much.
What to Enjoy with Seafood Bisque
Crusty Bread: A freshly baked baguette or sourdough loaf can be perfect for dipping into the bisque, absorbing its creamy goodness.
Green Salad: A light, crisp salad with a vinaigrette dressing can balance the richness of the bisque. Consider greens like arugula or spinach with a citrusy dressing.
Steamed Asparagus: The slight bitterness and crunch of lightly steamed asparagus can complement the creamy soup. Try oven roast asparagus!
Garlic Bread: For those who love a bit of garlic, toasted garlic bread makes a flavorful side that’s great for dipping.
Chardonnay: A buttery Chardonnay pairs beautifully with lobster bisque, complementing its creamy texture and seafood flavor.
Rice or Orzo: A small serving of plain rice or orzo can be added to the bisque for a more filling meal, soaking up the soup’s flavors.
Roasted Vegetables: A side of roasted root vegetables like carrots, parsnips, or sweet potatoes can add a sweet and earthy element to your meal.
Fresh Herbs and Croutons: Sprinkle chopped fresh herbs like chives or parsley on top of the bisque, along with some homemade croutons for added texture.
Saffron Aioli: For a gourmet touch, serve the bisque with a dollop of saffron aioli on top or on the side for dipping.
Grilled Seafood: If you’re looking for a heartier pairing, grilled shrimp or scallops can be a luxurious addition to the meal. I love baked salmon!
Click through some of my favorite lobster recipes – many of them low carb, all of them bursting with tons of buttery rich lobster flavor! Try Easy Lobster Pasta Recipe, The Best Easy Broiled Lobster Tails Recipe, Garlic Butter Naked Lobster Rolls Recipe, The Best Easy Instant Pot Lobster Tails Recipe, Easy Garlic Butter Lobster Skillet Recipe, The Best Easy Lobster Risotto Recipe, The Best Easy Lobster Mac and Cheese Recipe, 10 Minute Butter Poached Lobster Tails in Garlic Lemon Cream Sauce, and The Best Lemon Garlic Butter Broiled Lobster Tails.
Try these other seafood recipes:
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Best Easy Lobster Bisque
Equipment
Ingredients
- 4 lobster tails or 1 lb pre-cooked lobster meat
- 2 tablespoons olive oil extra virgin
- ½ cup onion, chopped
- 1 ½ teaspoons garlic, minced finely
- 1 cup dry vermouth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon old bay seasoning
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon tomato paste
- 2 cups lobster stock
- 2 cups heavy cream
- 4 tablespoons butter
- 1 tsp minced chives or scallions, optional, to garnish
- 1-2 tsp celtic sea salt, optional (if you want a saltier bisque)
Instructions
- If using raw lobster tails: remove lobster from shells and cut into 1" pieces. Set aside. Optional: simmer lobster stock with lobster tail shells for extra flavor as soup cooks (add one cup water to prevent over reducing stock).
- Add olive oil to medium sized sauce pan and heat over medium high heat until light and shimmery.
- Sauté onion and garlic and cook until soft and fragrant, about 5 minutes.
- Stir in wine, sauces, and herbs.
- Stir in the tomato paste and reserved lobster stock (if you've been simmering it with lobster tail shells, remove and strain to ensure there are no bits of shells).
- Simmer 8 minutes, do not let boil.
- Puree mixture with immersion blender (or in a blender or food processor).
- Return mixture to pot (with the heat off) and add in heavy cream, whisking vigorously to combine as you add cream.
- Return to medium high heat and add in butter and lobster tail.
- If using raw lobster, cook until lobster meat is bright red and opaque white, about 4 minutes (it should not look grey at all, since lobster meat is diced it will cook quickly.)
- If using pre-cooked lobster, rinse thoroughly and give a rough chop to be 1" pieces if claw or tail meat is in large chunks. Add to bisque.
- Continue to simmer for another 5-10 minutes, until thick.
- Remove from heat and serve.
- Top with diced chives or scallions to garnish, optional.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good! You mention using 2 cups of lobster stock. Where are you getting it or are you making it? Unclear.
Good Question, while you can make your own out of the shells, I use premade from paste “Better than Bouillon” Lobster Base or lobster stock from the store.
Hands down, the best. I annoyingly made a couple adjustments but it was phenominal. Used Rose Wine (it’s dry) as my buddy forgot the other alcohol, used 1/2 tsp Old Bay and 1/2 tsp Cajun seasoning and added probably 1/2 cut diced celery. Absolutely perfect. Served with sourdough toast as that was all we had. Will be writing this down for sure!
Delicious! Thanks for sharing!