Lobster Bisque

This past weekend Cliff and I went o Virginia/Washington D.C. to visit our friends Amanda and Kyle and also to celebrate my birthday. I’m not going to tell you which birthday, but it was a big one so use your imagination. We did lots of blog “research” while we were there, aka, we ate a lot! We had an amazing time, but I think I gained about 10lbs! There were quite a few meals we ate while there that I look forward to making at home.

Lobster bisque is one my favorite foods. Have you ever been to Texas de Brazil? It is one of those all you can eat meat restaurants. Cliff and I go there once in awhile and even though I like the meat, I’m really there for the lobster bisque. It is the best lobster bisque I have ever had. I have wanted to try to make lobster bisque at home for years but I could never find a recipe that I thought I’d like as much. When I saw this one I figured I should give it a try. It was not quote as good as the Texas de Brazil one but it was a close second. I did make one mistake though; I over salted the bisque. I had to keep adding tomatoes and chicken broth to try to save it. But don’t worry; you won’t make the same mistake I did. The part I loved best about this soup was the lobster. Many times at restaurants you get a few tiny pieces of lobster. Obviously, when you make it at home you can change it however you want. I made this for our New Year’s Eve party and everyone got ½ a lobster tail. It was amazing, and I will be making it again without so much salt!!! This is a great recipe to make for Valentine’s Day!

Here is what you'll need

Cut the lobster tails in half with scissors

Steam the lobsters for about 7 minutes

Remove the meat from the shells and saute the shells with olive oil

Deglaze the pan with the water, wine, and chicken stock

Simmer about 45 minutes. I had to switch to a bigger pot!

Strain the shells and put the stock back into the pot

Saute the celery and shallots with butter until soft and fragrant

Add the shallots, celery, tomatoes, thyme, bay leaf, cayenne, paprika, brandy and rice to the pot. Simmer an additional 45 minutes.

Remove from heat and blend with an immersion blender

Add the heavy cream

And the lemon juice

Just before serving saute the lobsters with a little butter

Our first attempt at lobster bisque was a huge success!


  1. says

    First time visiting your lovely blog – came here from Foodgawker. I have to say I love the way you explain everything so clearly. The step-by-step pictures really make it easier to follow! Going to browse around some more now…

  2. Adelina says

    Love, love, love a good lobster bisque soup myself although I can eat it everyday, I know it isn’t a healthy meal to consume so much! Love your instructions and photos!

    Thanks for sharing!

  3. says

    stunning photos of step by step how-to! and love how considerate you are that there’s a print recipe tab!!!

    This looks amazing and so inspiring! thanks for sharing!

  4. almonds says

    Oh my! Nothing else to say, looks & sounds fantastic!

    Just wondering, to try to be economical, do you think it would be possible to do this with jumbo shrimp? I know it wouldn’t be the same….but do you think it’s possible? Thanks!

    • says

      I dont think that you would get as strong a “seafood” flavor as with the lobster and lobster shells. But I think it would still be wonderful. I know lobster is expensive.

      • almonds says

        Thank You for letting me know…what if I used a combo of crab & shrimp? I know there is nothing like lobster but in our area the price is ridiculous.


          • almonds says

            Thanks for your reply. On my next indulgence day I’ll make it & definitely let you know. Thanks for the recipe & your help.

  5. cj says

    So on my days off I enjoy cooking…I have been looking for a good Lobster Bisque receipe an have come across yours…..I have a question though….why the white rice?


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