There is something utterly magnificent about a bowl of rich, velvety soup that feels both comforting and incredibly luxurious. This Creamy Lobster Bisque is exactly that. It’s a classic French soup that I’ve tweaked over the years to create a version that is deeply flavourful without being overly complicated. The magic lies in using every part of the lobster, transforming the shells into a fragrant, savoury stock that forms the very soul of the dish. The result is a silky, blush-coloured soup with sweet, tender morsels of lobster meat in every spoonful, finished with a splash of brandy and a swirl of rich cream.

This was inspired by a dish I had at a little restaurant in Brittany many years ago, where the seafood is just sublime. I remember being astonished by the depth of flavour and have been on a mission to recreate that experience in my own kitchen ever since. This recipe is the culmination of that journey. It has a beautiful, complex character that comes from patiently layering flavours – from the sweet aromatics and caramelised tomato purée to the final, warming splash of brandy.

This dish is ideal when you want to make a meal feel special. It works beautifully as an elegant starter for a dinner party, a main course for a celebratory lunch, or simply as a decadent treat on a chilly evening. Anyone who appreciates fine seafood and rich, savoury flavours will be absolutely delighted by this classic soup.

Recipe Overview

This Creamy Lobster Bisque is a classic French seafood soup, built on a flavourful stock made from lobster shells. It’s deeply savoury with sweet notes from the lobster meat, a subtle warmth from brandy, and a rich, velvety texture from double cream. After a few attempts, I realised that taking the time to properly toast the shells with the tomato purée is the one step you absolutely cannot skip—it makes all the difference to the final flavour.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6 people
• Difficulty: Medium

Why You’ll Love This Creamy Lobster Bisque

• Genuine Depth of Flavour: We build the taste in layers. It starts with a base of sweet shallots, carrots, and celery, then we toast the lobster shells to extract every bit of their essence, and finally finish with a splash of brandy and rich double cream. The result is a profound seafood flavour that’s both elegant and deeply satisfying.
• An Impressive Dish in Just Over an Hour: While it tastes like it simmered for a day, this truly special soup comes together in about 70 minutes from start to finish, making it manageable for a special occasion.
• Flexible and Adaptable: You can use pre-cooked lobster meat to save a step, or swap the brandy for a good dry sherry or cognac if that’s what you have on hand. The results will be just as wonderful.
• Great for Special Occasions: This bisque is a showstopper. It works wonderfully as an impressive starter for Christmas dinner, a birthday celebration, or a romantic meal at home. It always gets compliments.
• Family Tested and Approved: This has become a requested dish for celebrations in our house, right up there with my Garlic Parmesan Chicken Pasta Recipe when we want something truly indulgent. My husband, who is usually a bit wary of seafood soups, absolutely adores this one.

Creamy Lobster Bisque

⏱️ 25 min prep  •  🍳 60 min cook  •  👥 4 servings

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Ingredients You’ll Need

For a soup this special, using good quality ingredients is key. If fresh, live lobster isn’t accessible, good-quality frozen cooked lobster tails are an excellent substitute. I often use the ones from my local fishmonger as they have a lovely sweet flavour. The key is the shells, so make sure you get those!

• 2 whole cooked lobsters (approx. 500-600g each), or 4-5 large cooked lobster tails
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large shallot, finely chopped
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 2 cloves garlic, minced
• 50g tomato purée
• 60ml brandy or a good dry sherry
• 120ml dry white wine (a Sauvignon Blanc or Pinot Grigio works well)
• 1.5 litres good-quality fish or vegetable stock
• 1 bay leaf
• 3-4 sprigs of fresh thyme
• 250ml double cream
• 1 tbsp fresh chives, finely chopped, for garnish
• Salt and freshly ground black pepper to taste
• A small pinch of cayenne pepper (optional, for a tiny hint of warmth)

Sara’s Tip: Don’t be shy when pressing the solids through the sieve. You want to extract every last drop of that precious, flavourful liquid. It’s a little bit of effort for a huge flavour payoff.

How to Make Creamy Lobster Bisque

The process involves a few distinct stages, but each one is straightforward. We’ll first prepare the lobster, then create a rich, aromatic stock from the shells, and finally finish the soup with cream for that luxurious, velvety texture.

1. Prepare the Lobster: Carefully extract all the meat from the lobster tails, claws, and knuckles. It’s a bit fiddly but worth it! Chop the meat into bite-sized pieces, then cover and place it in the fridge until you’re ready to serve. Take the empty shells and break them into smaller, manageable pieces with your hands or the back of a heavy knife.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over a medium heat. Add the chopped shallot, carrots, and celery. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the shallot is translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Build the Flavour Base: Add the tomato purée to the pot. Stir it into the vegetables and cook for 2 minutes. You’ll see it darken to a deep brick-red colour; this step caramelises the purée and gets rid of any raw tomato taste.
4. Toast the Shells: Now, add the broken lobster shells to the pot. Stir everything together and continue to cook for 5-7 minutes. The shells will turn a brighter shade of red and release a wonderful, toasty seafood aroma.
5. Deglaze the Pan: Turn the heat up slightly and pour in the brandy. Let it bubble away for about a minute, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. Then, pour in the white wine and allow it to simmer until it has reduced by about half. What works best for me is letting the alcohol cook off properly to ensure a smooth, refined flavour in the final soup.
6. Simmer the Stock: Pour in the fish or vegetable stock, and add the bay leaf and thyme sprigs. Stir well, bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer very gently for 30 minutes. This slow simmer is crucial for extracting all the flavour from the shells.
7. Strain for a Silky Soup: Set up a fine-mesh sieve over a clean saucepan. Carefully pour the soup mixture through the sieve. Use the back of a ladle or spoon to press down firmly on the shells and vegetables to squeeze out every last bit of liquid. Discard the solids left in the sieve.
8. Finish with Cream: Place the saucepan with the strained, smooth stock back on a low heat. Pour in the double cream and stir until combined. Add the reserved lobster meat to the pot. Let it heat through gently for 3-4 minutes. It’s very important that you do not let the bisque boil at this stage, as it can cause the cream to split.
9. Season and Serve: Taste the bisque and season with salt, freshly ground black pepper, and the pinch of cayenne pepper if you’re using it. Ladle the hot, creamy lobster bisque into warmed bowls, garnish with a sprinkle of fresh chives, and serve immediately.

Tips From My Kitchen

• Temperature Control is Key: I can’t stress this enough: never, ever boil the bisque after you’ve added the double cream. High heat can cause the cream to curdle and split, which will ruin the soup’s beautiful, velvety texture. Keep it at a gentle heat, just enough to warm the lobster meat through.
• The Secret is in the Shells: I learned that toasting the lobster shells with the tomato purée is a complete game-changer. It’s a classic technique in French bisque making that unlocks a much deeper, more complex seafood flavour than just simmering them in stock. Don’t skip it!
• Making It Ahead: This is a great recipe to prep in advance for a dinner party. You can complete the recipe up to step 7 (straining the stock) a day ahead. Let it cool completely, then store it covered in the fridge. When you’re ready to serve, gently reheat the base before proceeding with step 8.
• Storing Leftovers: Any leftover bisque can be stored in an airtight container in the fridge for up to 2 days. Reheat it very gently on the hob over a low heat, stirring frequently. I wouldn’t recommend freezing it, as the texture of the cream can become grainy upon thawing.

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven
• Fine-mesh sieve
• Wooden spoon or spatula
• Sharp knife and cutting board
• Ladle

Common Mistakes to Avoid

• Rushing the Simmer: Don’t be tempted to cut the 30-minute simmering time for the shells short. This is where the foundational flavour of your bisque is developed. Giving it the full half-hour ensures a rich, well-rounded taste.
• Boiling After Adding Cream: As mentioned in my tips, boiling the soup after the cream is added is the fastest way to ruin its gloriously smooth texture. Keep the heat low and slow once the cream goes in.
• Not Straining Properly: You want a silky-smooth bisque, free from any grit or small shell fragments. Press firmly on the solids in the sieve to get every last drop of flavourful liquid. For an exceptionally velvety finish, you can even pass it through the sieve a second time.

Delicious Variations to Try

While this classic recipe is wonderful as it is, there are a few ways you can customise it to your liking.

• Spicy Lobster Bisque: For those who enjoy a bit of heat, add a pinch of red pepper flakes along with the garlic, or a few dashes of your favourite hot sauce when you season the soup at the end.
• Try a Different Seafood: This method works beautifully with other shellfish. Try it with large king prawns or even crayfish. Use the shells in exactly the same way to create that incredible flavourful stock.
• An Herbaceous Twist: Add a tablespoon of finely chopped fresh tarragon along with the chives at the very end. Its delicate aniseed note is a classic pairing that complements the sweet lobster meat wonderfully.

What to Serve With Creamy Lobster Bisque

This soup is so rich and satisfying that it doesn’t need much accompaniment, but a few simple pairings can elevate it even further.

• Crusty Bread: A warm, crusty baguette or a slice of sourdough is essential for dipping and soaking up every last delicious drop from the bowl.
• A Simple Green Salad: If serving the bisque as a main course, a simple green salad with a light vinaigrette offers a fresh, acidic contrast to the richness of the soup.
• A Main Course Follow-up: As a starter, this bisque sets the stage beautifully for a main like my Lemon Garlic Chicken or a simple pan-seared fish fillet.
• Wine Pairing: A crisp, dry white wine with good acidity, such as a Chablis, a Sancerre, or a dry rosé from Provence, will cut through the richness of the cream and complement the seafood perfectly.

Frequently Asked Questions

Creamy Lobster Bisque

A rich and decadent soup made from a flavourful lobster shell stock, finished with double cream and tender chunks of lobster meat.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: French

Calories: 525

Ingredients Method Notes

Ingredients

  

• 2 whole cooked lobsters approx. 500-600g each, or 4-5 large cooked lobster tails
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large shallot finely chopped
• 2 carrots peeled and roughly chopped
• 2 celery stalks roughly chopped
• 2 cloves garlic minced
• 50 g tomato purée
• 60 ml brandy or a good dry sherry
• 120 ml dry white wine a Sauvignon Blanc or Pinot Grigio works well
• 1.5 litres good-quality fish or vegetable stock
• 1 bay leaf
• 3-4 sprigs of fresh thyme
• 250 ml double cream
• 1 tbsp fresh chives finely chopped, for garnish
• Salt and freshly ground black pepper to taste
• A small pinch of cayenne pepper optional, for a tiny hint of warmth

Method

 

1. Prepare the Lobster: Carefully extract all the meat from the lobster tails, claws, and knuckles. It’s a bit fiddly but worth it! Chop the meat into bite-sized pieces, then cover and place it in the fridge until you’re ready to serve. Take the empty shells and break them into smaller, manageable pieces with your hands or the back of a heavy knife.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over a medium heat. Add the chopped shallot, carrots, and celery. Sauté gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the shallot is translucent. Add the minced garlic and cook for one more minute until fragrant.
3. Build the Flavour Base: Add the tomato purée to the pot. Stir it into the vegetables and cook for 2 minutes. You'll see it darken to a deep brick-red colour; this step caramelises the purée and gets rid of any raw tomato taste.
4. Toast the Shells: Now, add the broken lobster shells to the pot. Stir everything together and continue to cook for 5-7 minutes. The shells will turn a brighter shade of red and release a wonderful, toasty seafood aroma.
5. Deglaze the Pan: Turn the heat up slightly and pour in the brandy. Let it bubble away for about a minute, using a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. Then, pour in the white wine and allow it to simmer until it has reduced by about half. What works best for me is letting the alcohol cook off properly to ensure a smooth, refined flavour in the final soup.
6. Simmer the Stock: Pour in the fish or vegetable stock, and add the bay leaf and thyme sprigs. Stir well, bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer very gently for 30 minutes. This slow simmer is crucial for extracting all the flavour from the shells.
7. Strain for a Silky Soup: Set up a fine-mesh sieve over a clean saucepan. Carefully pour the soup mixture through the sieve. Use the back of a ladle or spoon to press down firmly on the shells and vegetables to squeeze out every last bit of liquid. Discard the solids left in the sieve.
8. Finish with Cream: Place the saucepan with the strained, smooth stock back on a low heat. Pour in the double cream and stir until combined. Add the reserved lobster meat to the pot. Let it heat through gently for 3-4 minutes. It's very important that you do not let the bisque boil at this stage, as it can cause the cream to split.
9. Season and Serve: Taste the bisque and season with salt, freshly ground black pepper, and the pinch of cayenne pepper if you're using it. Ladle the hot, creamy lobster bisque into warmed bowls, garnish with a sprinkle of fresh chives, and serve immediately.

Notes

For the best flavour, do not let the bisque boil after adding the cream. Serve with crusty bread for dipping.

I really hope this Creamy Lobster Bisque brings a touch of indulgence and luxury to your table. It’s a recipe I am truly proud of, and it never fails to make an occasion feel that little bit more special. Taking the time to build those layers of flavour is so rewarding, and the end result is a soup you’ll be thinking about for days. If you try this recipe, I’d love to hear how it turned out for you in the comments below!

Happy cooking,
Sara