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A rich and creamy lobster bisque soup featuring tender lobster meat, aromatic vegetables, white wine, and half-and-half for a luxurious, silky texture. Perfect for cozy dinners or special occasions.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 tbsp butter
  • 2 tbsp chopped onion
  • 2 tbsp chopped carrot
  • 1/8 tsp salt
  • 1 1/2 cups half-and-half
  • 1/2 pound cooked lump lobster meat
  • 1/4 cup chopped fresh mushrooms
  • 2 tbsp chopped celery
  • 1 can chicken broth
  • 1/8 tsp cayenne pepper
  • 1/2 cup dry white wine

Instructions

  1. Melt butter in a large saucepan over medium-low heat.
  2. Add chopped mushrooms, onion, celery, and carrot; cook, stirring occasionally, until softened and translucent (about 8–12 minutes).
  3. Pour in chicken broth, dry white wine, cayenne, and salt; if using lobster shells add them now and simmer gently for 20–30 minutes, then remove and discard shells.
  4. Remove the pot from heat and carefully transfer the hot vegetable and broth mixture to a blender (in batches if needed); add 1/4 cup lobster meat, leave the lid vented or cover with a towel to let steam escape, and blend until completely smooth.
  5. Return the blended soup to the saucepan and stir in the half-and-half and the remaining lobster meat; gently warm over low heat.
  6. For extra thickness, whisk together a slurry of flour and cold water and add it gradually while whisking, then simmer a few minutes to cook out any raw flour taste.
  7. Cook the bisque slowly on low, stirring often, until it thickens slightly and is heated through (about 20–30 minutes); do not boil after adding the cream.
  8. Taste and adjust seasoning with more salt, cayenne, or a splash of white wine as needed.
  9. If the texture isn’t silky, press the soup through a fine-mesh sieve into a clean pot.

Notes

Lobster shells can be included during simmering to deepen flavor, then removed., For dairy-free variation, substitute half-and-half with canned full-fat coconut milk or cashew cream, noting that flavor will change., Seafood variations include adding or swapping crab, shrimp, or langostino., A splash of brandy or cognac added at the end adds mellow depth., Adding 1–2 tablespoons of tomato paste with the veggies gives richer color and tang., Use fresh herbs like tarragon, dill, or chives and garnish with crème fraîche or crispy croutons for extra texture., Bisque can be refrigerated for 3 to 4 days or frozen for 1 to 2 months, though texture may change slightly after freezing., Reheat gently on low heat, stirring often; whisk in warm half-and-half or milk if the soup separates.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Cuisine: Coastal-inspired

Nutrition

  • Serving Size: About 1 cup
  • Calories: Approximately 350 calories per serving
  • Fat: Roughly 25 grams per serving
  • Carbohydrates: Approximately 10 grams per serving
  • Protein: About 20 grams per serving