If you love lobster bisque, you’ll love this lighter, healthier version made with no cream, it’s creamy from pureeing the vegetable base.
Lighter Lobster Bisque
Most traditional Lobster Bisque recipes call for heavy cream, and I think you’ll be pleasantly surprised how great it tastes without all the cream. Pureeing the soup before adding the lobster meat makes it thicker, resulting in a much lighter yet just as delicious bisque. If you want to drizzle a little cream in at the very end, it would be just enough. More lobster recipes you will love, these Lobster Rolls and the Lobster Jalapeño Empanadas are delish! Or check out my air fryer lobster video on tiktok!
Lobster bisque is a thick, creamy French soup made with fresh lobster. The shells are used to make the stock, and the meat is added at the end. To make it easier, I use store-bought seafood broth, which is much less time-consuming. You can also use either fresh or frozen lobster. Pro-tip: frozen lobster tails work great here and they go on sale all the time, so check your circular!
How do you get raw lobster meat out of tail?
- Turn the lobster tail over and cut the shell off with kitchen shears. The underside of the shell is softer than the top part, which makes cutting easier.
- Crack open the shell and then pull out the lobster meat.
This YouTube video is helpful if you’re more of a visual learner.
How to make lobster bisque
- Sauté the mirepoix (onions, carrots, and celery) for six minutes until soft.
- Season with salt and pepper and stir in garlic and tomato paste for two minutes.
- Sprinkle in flour and cook for a minute.
- Add the seafood stock, wine, bay leaf, and thyme, reduce the heat, and simmer for 30 minutes until the liquid reduces.
- Remove the bay leaf and thyme and blend until smooth.
- Turn the heat to medium-low, add the lobster meat, and cook for a few minutes just until the tails are cooked through.
Serving suggestions:
I recommend serving this with a side salad and a slice of crusty bread to soak up the broth. You could also pair it with some roasted veggies.
More lobster recipes you’ll love:
- Lobster Rolls
- Grilled Lobster Tails with Herb Garlic Butter
- Air Fryer Lobster Jalapeño Empanadas
- Lobster Cobb Salad
- Lobster Roll Pasta Salad
Lobster Bisque
Ingredients
- 4 4 oz lobster tails, thawed if frozen and removed from shell
- 2 tbsp butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon kosher salt and pepper to taste
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose or gluten-free flour
- 5 cups seafood or fish stock
- 1/2 cup dry white wine
- 1 bay leaf
- 3 sprigs fresh thyme
- chopped chives, for garnish
Instructions
- Over medium heat, heat butter in a large pot.
- Add onion, carrots and celery. Cook for 6 to 7 minutes, or until soft.
- Add salt and pepper to taste and stir in garlic and tomato paste. Cook for 2 minutes or until tomato paste covers the vegetables.
- Sprinkle flour on top and cook for 1 minute.
- Add seafood stock and wine. Stir in with bay leaf and thyme.
- Reduce heat and let mixture simmer until liquid is reduced and flavors combine.
- Stir occasionally and let simmer for 30 minutes.
- Remove bay leaf and thyme then puree in a blender until smooth, in batches as needed.
- Bring heat back to medium-low. Add the lobster tails. Cook for 3 to 5 minutes or until cooked through.
- Garnish with chives and serve immediately.
Last Step:
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I made this last night as a first course. It was absolutely delicious!! I was going to add a little heavy cream- but it did not need it!! I cannot wait to make this again! Another winner, Gina!!
Thanks Noelle!
Great, easy recipe. I used some cheap precooked/shelled lobster that tasted more like crawfish. Very good way to make this taste less like crawfish, and I would imagine this would be a great soup with better quality lobster.
oh my! This was excellent!! A very tasty, healthy lobster bisque! Best I’ve ever had!
What if I only have 4 cups seafood stock? Can I use a cup of vegetable stock?
I made this tonight and we couldn’t quit raving about it–definitely restaurant quality! Made as written but I did have homemade frozen shellfish stock which I think really enhanced the flavor. I also added the lobster tail shells during the simmering period to boost the lobster flavor. Didn’t have fresh herbs so used dried thyme and chives.
Absolutely delicious! Will make this again.
My husband loved it as did I. Rich with flavor, nice texture and easy to make. Will be sharing this with others and making many times again.
I make this often, especially if I can find cooked lobster meat, which I add at the end along with corn kernels from one ear of corn. I use an immersion blender. I use the whole recipe with a half pound of lobster meat for two main dish servings.
I couldn’t find fish stock so I made my own lobster stock from the shells.
10/10 would recommend.
I made this recipe for Sunday night supper – it was a hit! It’s so flavorful, without the weight of heavy cream. I added a splash of champagne vinegar for an extra punch and served with oyster crackers.
Would love to try this recipe but what can I use to substitute for the wine? I have a severe allergy to alcohol & it does not cook off for me.
Thanks!
Seafood or veggie stock would work. 🙂
Followed recipe exactly—well almost-parsley instead of chives. Honestly it tastes like 5 star dining. Will make again for company.
Totally fabulous! Thank you!
Made this tonight! It was so good. I added some old bay seasoning because I only had chicken stock on hand and it was perfect. Used the Argentinian shrimp from Trader Joe’s which have a lobster texture and an immersion blender to purée. Definitely making again 😍
Oh my goodness…I made the Lobster Bisque for our New Year’s Eve dinner last night. Absolutely delicious! I will definitely make this again, and again… We didn’t want to try to cook the whole thing while we were eating dinner, so I did everything ahead of time and just heated it all up when it was time for soup! I also simmered the seafood stock for about 30 minutes with the lobster tail shells. Thank you for this recipe – I cannot imagine ever making Lobster Bisque any other way! Happy New Year!
I only have 4 cups seafood stock and would like to make this as a main meal with 1 lb lobster meat so im thinking to double recipe. Would veggie stock be good to use ? I have anchovy paste and fish sauce too thanks!
Sure
Gina, can we add the lobster tails to simmer with the veggies just for flavor and then remove them before blending?
Sure!!
Made this tonight with shrimp and chicken stock since I didn’t have lobster or seafood stock. Had to had half and half and much more S&P because it was bland. 😔
It has potential so I’ll probably make it again with more adjustments.
A bit confused as to why a recipe would be rated when it was not followed at all
Michelle I say the same thing, so many people make Gina’s recipes and do not follow them and do all of their changes and then they say the recipe is bland 😂
Wow! Delicious!
No seafood stock at the grocery, but they had clam juice. Used sherry instead of white wine cause that’s what we had. So easy and delicious. You won’t be disappointed.
ha ha…. not using lobster shells… yuck
Absolutely satisfies a craving for lobster bisque. I used shrimp because I already had it and it was delicious! I love this recipe!
Love this recipe and can’t wait to try it. Just one question. Do you chop the lobster tails or keep them whole once removed from the shell?
You can chop
I made this wonderful bisque with just a few changes. I didn’t have fish stock or lobster so I used chicken stock and shrimp, and I added 1/3 cup dry powdered milk just before I added the shrimp to smooth out the flavor a little more.
I made this wonderful bisque with just a few of changes. I didn’t have fish stock or lobster so I used chicken stock and shrimp, and I added 1/3 cup dry powdered milk just before I added the shrimp to smooth out the flavor a little more.
Wow! Great recipe! This is the first of your recipes added to my ww day using your orange button. Partnering with ww to get my own personal points is fantastic! Thanks to both skinnytaste and ww to make it easier to track my day. We love skinnytaste recipes! You rock!
OMG this is wonderful Gina, Thanks.
You are absolutely brilliant in your healthy creation of a non dairy bisque.
I made Shrimp Bisque ( 1 lb frozen peeled cooked mini shrimp) instead of lobster. It works great with gluten free flour. I used a stick blender . The soup is so rich and decadent. My husband ate 2 servings and called dibs on the leftovers for tomorrow. For the WW crowd, it is super filling.. I cannot wait to share this recipe with friends
If anyone makes it with other types of fish, please share.
Gina I would love to see more fish type soups.
Excellent!
I have used your recipes for over 10 years and they are always so good. We cooked this lobster bisque for a family Valentine’s Day dinner and it was excellent!! The whole family absolutely loved it and said we definitely will be making it again. The arugula salad you suggested also made a perfect and simple side. My husband and I had some white wine with it and it felt like a great restaurant meal. Thanks for sharing such a great recipe!
So glad you enjoyed it!
I thought this was a delicious healthy version of a traditional cream bisque. I used 2 lobster tails and added grilled shrimp at the end to make it easier on the budget, and could use shrimp or scallops in place or with the lobster.
I did deglaze my veggies with sherry before adding the paste and flour. And I added a little old bay and a few red pepper flakes. Just enough to add some additional flavor without overpowering the delicate seafood. I use my homemade shrimp and scallop stock and I think is a must vs other stock flavors.
Thanks for a wonderful recipe!
Very decent. I would probably opt for two fresh lobsters as opposed to the frozen tails for better quality, but the bisque without the lobster was good by itself.
Thank you so much for this recipe. I’m highly allergic to dairy and this was a wonderful Valentines treat my husband and I enjoyed while vacationing in the Caribbean tonight!! Love your recipes!
Thank you, again!
Karen Corvin
Enjoy your trip! 🙂
Can I use chicken broth instead of seafood? Our store didn’t have any seafood.
What would I substitute white dry wine with if we are a non alcoholic home?
more broth
I made this last night and thought it was fantastic. My family wasn’t as enthusiastic but they aren’t adventurous eaters. My subs: used Trader Joe’s frozen Langostina tails, and used chicken stock (cut with water) and a splash of fish sauce at the end because my store didn’t have seafood stock. Really great and tasted much richer than it is!
Awesome!!!
This is the first time I’ve ever made lobster bisque and this recipe did not disappoint! Unfortunately the store didn’t have seafood stock so I ended up making it form scratch from the lobster shells and some shrimp tails. It was time consuming to make the stock but definitely paid off in terms of flavor.
When I make this again, I’ll probably cook the lobster separately in butter to give it more flavor but other than that, this was excellent!
Perfect!!
Made this for may family tonight. They loved it! It was delicious.
Great!!
Lobster tails were on sale this week so I thought I’d give this a try. It was really delicious. I planned to add a splash of cream to get a more authentic taste but it didn’t need it at all. Definitely on the lighter side so plan to have as an appetizer or eat with a filling salad.
How well do any leftovers keep?
Can you use an immersion blender instead and blend it all at once? I am a lazy chef and hate blending in the blender in batches lol
Sure
What can I substitute for the white wine that’s non alcoholic? Also is this freezable? Love your stuff, make it several
times a week, you’re my go to! Made potato leek the other day’ delicious!
yes, freezable and use broth instead
When do we add the lobster? Is there a missed step or am I not reading correctly?
Bring heat back to medium-low. Add the lobster tails. Cook for 3 to 5 minutes or until cooked through. – Not sure if you see that?
So, you’re cooking the lobster in the sauce? in a pan by itself?
If I can not finely chop 1 carrot (due to age) how can I and how much carrot slaw do I use ??
You should get a mini food processor, so helpful!
After you purée the mixture, do you put it back in the pot and add the lobster & cook it all together?
Thanks
yes, correct.
Can you substitute shrimp for the lobster in this recipe? Thank you
Probably. The soup itself is super flavorful so you can easy swap out the protein.
Should I use cooked lobster or raw? My first time making lobster anything. Please help😅
raw
I totally did this because I couldn’t find the lobster tails and it was delicious. I added a little bit of roasted corn as well.
Yum! I see how blending the veggies into the soup will work beautifully as I often do that with other soups I make and they always taste like cream soups. Even adding skim milk or almond milk at the end instead of cream will enhance the creamy flavor. This is my all time favorite soup and your adaptations are pure genius!!! Thank you.
Yay! You inspired me to try crowdcow. Among other choice cuts, I bought a few lobster tails. I’m defrosting now. Can’t wait to make this recipe. Cheers, Lynn
Do you make your own fish stock or have a good brand that you buy?
Thanks!
I bought it. You can also make it with the lobster shells.
I haven’t made this yet, but I’d simmer the lobster shells in the broth to add more lobster flavor. I can’t wait to try this healthier version because I love lobster bisque.
This recipe doesn’t make sense to me. You put lobster tails in whole? Wouldn’t you chop them up? What am I missing here?
I thought the same thing. I think I would cut each into bite size pieces.
I’m sure it has something to do with calculating the portion size and calories per serving. Much easier to estimate and more accurate by leaving the tail whole. I’m sure you could chunk it up if that’s your preference or just leave it as written and cut it up in your bowl once it’s portioned out.
Hi Kathy,
In the ingredients list, it says to remove the lobster tails from the shells. 🙂
I think she’s asking if the lobster meat should be rough chopped before adding in at the end to cook in the soup. That’s what I would do. 🙂
Only if you wish!
You can leave them whole or chop them up. I’d say it’s personal preference.
How do you eat soup with an entire lobster tail in it? With a fork and knife?
Oh my gosh this looks so good thanks so much. I can’t wait to make this.