The Best Easy Lobster Bisque Recipe – delicious hearty and creamy lobster bisque that is naturally keto/low carb and so delicious!
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!
We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
Table of contents
- Tips to Perfect Lobster Bisque
- Lobster Bisque with Precooked Lobster Meat
- To Make This Lobster Bisque, You’ll Need:
- How to Store Lobster Bisque
- How To Thicken Lobster Bisque
- Other Lobster Recipes You’ll Love:
- Recipe FAQs
- The Best Easy Lobster Bisque Recipe
Tips to 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.
Then add lobster meat to extra stock and boil about 2 minutes.
Add reduced stock and lobster into soup just before thickening with tomato paste.
To Make This Lobster Bisque, You’ll Need:
-Large stock pot
-Kitchen shears (to cut lobster tails)
-4 lobster tails or 1 lb pre-cooked lobster meat
-2 tablespoons olive oil extra virgin
-1/2 cup onion, chopped
-1 1/2 teaspoons garlic, minced finely
-1 cup dry vermouth
-2 teaspoons Worcestershire sauce
-1 teaspoon old bay seasoning
-1 teaspoon dried thyme
-1/2 teaspoon paprika
-1/2 teaspoon cayenne pepper
-1/4 teaspoon fresh ground black pepper
-1 tablespoon tomato paste
-2 cups lobster stock
-2 cups heavy cream
-4 tablespoons butter
How to Store Lobster Bisque
This soup is hearty, rich, and so delicious – if you want too whip up a big batch, you can store it for later, or have leftovers during the week.
Follow these tips to store leftovers and reheat well.
How To Refrigerate Leftover Lobster Bisque
Store any uneaten lobster bisque in an airtight container in the refrigerator for up to four days.
Do not save lobster soup that has been reheated once (don’t keep leftovers from your leftovers – reheat only as much as you will eat in one sitting, or it will get very salty and possibly fishy.)
How to Freeze Leftover Lobster Bisque
To freeze leftover lobster bisque (or to make in big batches and freeze immediately for meal prep), add to a freezer bag and squeeze out any extra air.
Freeze for up to four months.
For best results, add only the amount you think you will be reheating at a time to a bag.
Smaller bags of soup freeze and thaw more quickly and evenly, reducing the chance of freezer burn or texture changes.
For best results: let soup thaw fully in refrigerator before reheating.
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!
I’m including two ways to add more to your lobster bisque – using either cauliflower or potatoes (depending on how many carbs you’re ok with adding) to make this soup more of a meal!
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.
Other Lobster Recipes You’ll Love:
I love lobster – it’s no secret!
It is one of my favorite things to make because it is totally indulgent – but also easy to prepare!
Click through some of my favorite lobster recipes – many of them low carb, all of them bursting with tons of buttery rich lobster flavor!
- 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
- The Best Lemon Garlic Butter Broiled Lobster Tails
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.
The Best Easy Lobster Bisque Recipe
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The Best Easy Lobster Bisque Recipe - delicious hearty and creamy lobster bisque that is naturally keto/low carb and so delicious!
- 4 lobster tails or 1 lb pre-cooked lobster meat
- 2 tablespoons olive oil extra virgin
- 1/2 cup onion, chopped
- 1 1/2 teaspoons garlic, minced finely
- 1 cup dry vermouth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon old bay seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 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)
- 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.
- Saute 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.
Amount Per Serving Calories 765Total Fat 45gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 17gCholesterol 298mgSodium 1514mgCarbohydrates 18gNet Carbohydrates 0gFiber 1gSugar 5gSugar Alcohols 0gProtein 59g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Other Sweet C’s Favorite Recipes
If you love this easy lobster bisque – please bee sure to check out some of my other favorite Sweet C’s recipes!
These are fan favorites, and have all been made and rated hundreds of times – so you know you’re getting something good!
Most are low carb, but all are easy, delicious, and well-loved!