Recipe Notes

Tips to Make the Best Lobster Bisque

1. Use cold water lobster when possible. It has a favorable taste and higher quality meat. You can read more about the difference between lobsters here. 
2. We use lobster tail for this recipe as it has more meat. 
3. You can precook your lobster tail either in a butter bath or in the oven. Keep that excess butter, as we will need it here as well. 
4. Make your own lobster stock using the shells from either of the recipes above. It only takes 30-40 minutes and you can store it for use anytime. You can't have a rich tasty lobster bisque without using lobster stock. Like you just can't.
5. This is a one pot meal, so use a 5-6 quart pot. 
6. Make sure to wait on the mirepoix until they're golden and have cooked well. Rushing this step will have your bisque tasting like raw onions and celery which can overpower the delicate lobster flavor. 
7. Similarly, avoid over rushing the roux --toasting the flour phase. The flour helps thicken your bisque, and in order to avoid raw tasting flour, it needs to be sautéed for about 2 minutes. 
8. If you need to add 1-2 teaspoons of extra butter to the roux phase for the flour to sauté , do so. 
9. When the bisque comes to a boil, you need to trun down the heat to medium low or low. This helps the flavors infuse so gently without burning. 
10. Blend the soup in a blender or using an immersion blender directly into the pot. 
11. Adding the cream is optional, but so very recommended for that silky rich velvety smooth lobster bisque. You can add half n half, or table cream 18% or heavy cream 35%. 
12. Heat up your lobster chunks before adding them on top of the soup, when ready to serve. 

Lobster Bisque Substitutions

We'd rather NOT substitute any of our ingredients since they're simple and basic for the recipe. However, using these substitutes will still offer you a tasty bisque:

• Use crab instead of lobster. Preferably use fresh crab meat instead of imitation crab. If you can't find it, use imitation crab. 
• Shrimp is another great substitute here. Use our Shrimp Scampi or Grilled Shrimp recipes for the meat. 
• Try using quality seafood stock to make the bisque for a seafood flavor. 
• When it comes to lobster, our ultimate favorite is cold water lobster. Frozen lobster can be used. 
• Use coconut cream instead of heavy cream for a twist on the flavors. 

How do You thicken the Bisque?

The flour or roux here is the main thickener in the recipe. Sprinkle it over the cooked mirepoix and toast it for two minutes before adding the stock. As it boils, the flour will thicken the bisque beautifully. Make sure you toast the flour for 2 minutes in butter to prevent a raw flour taste in your soup.

How to Store, Freeze and Reheat Lobster Bisque?

• Store leftovers in a sealed container in the fridge for 3 days. 
• To make ahead, prepare the bisque and avoid adding in the lobster. Store the soup in the fridge for up to 5 days, and add in the lobster when serving. 
• To freeze, as with most recipes, it's best to freeze without the cream. Just prepare the bisque, blend it and freeze it air tight for 3 months. 
• To Reheat, add the bisque in a pot, warm it up on medium low heat, and add the cream at the final stage. 

Can I double the Recipe

You can absolutely double and triple the recipe and store it for later use. Make sure to follow the freezing instructions above. 

How to Serve Lobster Bisque

It's a perfect meal on its own. We serve it with our crazy easy and tasty Air Fryer Garlic Bread! Like if you haven't made this yet--hello! You're missing out!