Lobster Bisque is a creamy, restaurant-style seafood soup made with lobster, aromatics, and cream. This version is naturally gluten-free and thickened with rice instead of flour, creating a silky texture without a traditional roux.
Quick Look at the Recipe
This recipe builds deep flavor by butter-poaching the lobster, simmering the shells with aromatics and seafood stock, and blending everything into a velvety smooth sauce. It's elegant enough for special occasions but cozy enough for a Sunday supper at home.
Ready in: 95 minutes | Serves: 6 | Difficulty: Moderate | Make-Ahead Friendly: Yes (base only)
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Why You'll Love This Recipe
- Thickened with rice instead of flour - naturally gluten-free
- Deep, layered flavor from lobster shells and aromatics
- Restaurant-quality presentation at home
- Like my Corn and Crab Bisque, it’s perfect for supper club dinners and holiday entertaining
- Make-ahead friendly for stress-free hosting
This isn't an everyday weeknight soup. This is the "pull out the good china" kind of recipe.
Main Ingredient Notes and Easy Substitutions
Here's a quick look at the key ingredients, smart substitutions, and a few details that make a real difference in how this recipe turns out.
- Lobster Tails – Fresh or frozen, both work beautifully. If frozen, thaw completely and pat dry before poaching. Be careful not to overcook - lobster turns rubbery quickly.
- White Rice (The Secret Thickener) The uncooked white rice cooks directly in the broth and is blended until smooth. It replaces a traditional roux, giving body without flour. This technique creates a silky, refined texture.
- Dry Sherry or White Wine This adds acidity and complexity. Don't skip it - it balances the richness.
- Fresh Tarragon Classic in French-style bisques. If you're not a fan, substitute parsley or simply omit.
Smart alternative: While I haven't personally tested this recipe with shrimp, there's no reason it wouldn’t make a perfect substitute, especially Royal Red Shrimp, and it should work beautifully. Their natural sweetness makes them an excellent, more budget-friendly substitute. Just be careful not to overcook them, and use the shells to build flavor.
Recipe Variations and Twists
- Add a splash of cognac for classic French flair.
- Stir in a spoonful of tomato paste at the end for deeper color.
- Garnish with crème fraîche instead of extra cream.
- Make it dairy-light by reducing cream slightly (texture will be less rich).
How to Make Lobster Bisque (Step-by-Step Guide)
This is a summary of the steps; the complete directions are in the recipe card below.
- Butter Poach the Lobster -Remove the lobster meat from the shells and chop into bite-sized pieces. Melt butter over medium-low heat, add garlic, then gently poach the lobster just until opaque (2-3 minutes). Remove and set aside.
- Build the Flavor Base – Increase heat to medium. Add onion, carrots, and celery to the lobster-infused butter. Sauté 5-6 minutes until softened. Add smashed garlic and cook for 30 seconds. Stir in lobster shells and tomato paste. Cook until the paste darkens slightly.
- Deglaze and Simmer – Add sherry or white wine, scraping up browned bits. Stir in seafood stock and uncooked rice. Tie thyme and tarragon together into a bouquet garni, add, and then add bay leaves. Simmer, covered, for 30 minutes until the rice is completely tender. into patties
- Blend Until Silky Smooth – Remove herbs and shells. Use a blender to blend in batches, venting the lid to release steam. (Optional but recommended) Strain through a fine-mesh sieve for an ultra-smooth texture.
5. Finish the Bisque and Serve – Return to low heat. Whisk in heavy cream. Add cold butter cubes one at a time, whisking constantly until emulsified. Season with cayenne, salt, and pepper. Ladle into bowls and top with reserved lobster meat, fresh herbs, and a drizzle of cream or crème fraîche.
Serving Ideas
- Serve with my Texas Toast Garlic Toast.
- Pair with a Brussels Sprout Salad with Citrus Vinaigrette, or Cucumbers, Onions, & Tomatoes in Vinegar.
- Offer as a first course for Valentine's Day or anniversary dinners.
- Serve in small cups for an elegant dinner party starter.
This pairs beautifully with a chilled Chardonnay or dry white Burgundy.
Recipe FAQs
Lobster bisque can be thickened without flour by cooking white rice directly in the broth and blending it smooth. The rice naturally creates a creamy, gluten-free texture without using a traditional roux.
Yes. Prepare the bisque base (before adding cream and butter) up to one day ahead. Reheat gently, then whisk in cream and butter just before serving.
Store in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat. Do not boil. If it appears oily, remove from heat and whisk vigorously or briefly pulse with an immersion blender to re-emulsify.
Because it contains emulsified cream and butter, freezing is not recommended. The bisque may separate when thawed.
Tips for Perfect Results Every Time
- Do not overcook the lobster during poaching.
- Blend in small batches and vent the lid.
- Strain for restaurant-quality smoothness.
- Keep heat low when adding cream and butter.
- Whisk constantly when emulsifying the butter.
More Elegant Seafood Recipes You'll Love
For more menu ideas, here is a link to all my seafood recipes!
Join the Conversation
Have you tried this recipe? Would you try it with Royal Red shrimp? I'd love to hear how you served it, and how you liked it! Please leave a comment and star rating, and let's talk about it. Your comments and ratings help this recipe move to the top of search results so more people can see it.
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Lobster Bisque (Creamy, Restaurant-Style & Gluten-Free)
Ingredients
For the Butter Poached Lobster
- 3-4 raw lobster tails, about 1.5 pounds
- 6 tablespoons butter
- 1 clove garlic, minced
For the Bisque Base
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks,
- 4 cloves garlic, lightly smashed
- 2 tablespoons tomato paste
- ½ cup dry sherry or dry white wine
- 4 cups seafood stock
- ¼ cup uncooked white rice
- 4 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons cold butter, cut into small cubes
- pinch of cayenne pepper
- salt and freshly ground black pepper to taste
Garnish
- Chopped fresh tarragon or parsley
Instructions
Poach the Lobster
- Separate the lobster meat from the shells using kitchen shears. Chop the meat into bite-sized pieces.
- In a large pot or Dutch oven, melt the butter over medium-low heat. Stir in the garlic. Add the chopped lobster meat and poach gently, turning occasionally, until the meat is opaque and just cooked through, about 2-3 minutes depending on size. Remove and set it aside.
Make the Bisque
- Increase the heat to medium and add the onion, carrots, and celery to the lobster-infused butter. Sauté the veggies until they have softened, about 5-6 minutes. Stir in the smashed garlic and cook for 30 seconds more, then add the lobster shells and the tomato paste. Cook, stirring constantly, until the paste darkens, about 2 minutes.
- Deglaze the pot with the dry sherry or dry white wine, scraping the bottom to release any flavorful bits. Add the seafood stock and the rice.
- Using kitchen twine, tie the thyme and tarragon sprigs into a bundle (bouquet garni) and add it to the pot along with the 2 bay leaves. Bring to a simmer, then reduce the heat, cover, and let it cook for 30 minutes, or until the rice is completely tender.
- Remove and discard the herbs, and use tongs or a slotted spoon to remove and discard the lobster shells. Transfer the soup to a blender. Blend on high speed until the mixture is completely smooth. Note: For safety, do not fill the blender more than halfway and remove the plastic cap from the lid, covering the opening with a kitchen towel to allow steam to escape.
- Optionally, pour the blended mixture through a fine-mesh sieve set over a clean pot to catch any remaining small unblended pieces.
- Warm the strained bisque over low heat. Whisk in the heavy cream slowly until combined.
- Once the cream is incorporated, add the cold, cubed butter one piece at a time, whisking constantly until each piece is melted and emulsified into the soup before adding the next.
- Remove from the heat, stir in a pinch of cayenne pepper, then season to taste with salt and black pepper. Ladle the bisque into bowls and top with the lobster meat and a sprinkle of fresh tarragon or parsley.
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