Lobster Bisque

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If you love lobster bisque, you’ll love this lighter, healthier version made with no cream, it’s creamy from pureeing the vegetable base.

healthy lobster bisque
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 tails

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?

  1. 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.
  2. 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.

lobster bisquelobster bisque

More lobster recipes you’ll love:

healthy lobster bisque
Print WW Personal Points
4.86 from 14 votes
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Lobster Bisque

203 Cals 14 Protein 17 Carbs 6 Fats
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
If you love lobster bisque, you'll love this lighter, healthier version made with no cream, it's creamy from pureeing the vegetable base.


  • 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


  • 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.
    blender lobster bisque
  • 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.


Serving: 1cup, plus lobster, Calories: 203kcal, Carbohydrates: 17g, Protein: 14g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 65mg, Sodium: 852mg, Fiber: 2.5g, Sugar: 7g


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  1. Absolutely satisfies a craving for lobster bisque. I used shrimp because I already had it and it was delicious! I love this recipe!

  2. 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?

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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

  10. Can I use chicken broth instead of seafood? Our store didn’t have any seafood.

  11. What would I substitute white dry wine with if we are a non alcoholic home?

  12. 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!

  13. 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!

  14. Made this for may family tonight.  They loved it!  It was delicious.  

  15. 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. 

  16. How well do any leftovers keep? 

  17. 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

  18. 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!

  19. When do we add the lobster? Is there a missed step or am I not reading correctly?

  20. If I can not finely chop 1 carrot (due to age) how can I and how much carrot slaw do I use ??

  21. After you purée the mixture, do you put it back in the pot and add the lobster & cook it all together?

  22. Can you substitute shrimp for the lobster in this recipe? Thank you

  23. 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.

  24. 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

  25. Do you make your own fish stock or have a good brand that you buy?


  26. 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. 

  27. 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. 🙂

    • You can leave them whole or chop them up. I’d say it’s personal preference. 

  28. Oh my gosh this looks so good thanks so much. I can’t wait to make this.