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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:

Lobster Bisque

4.64 from 19 votes
If you love lobster bisque, you'll love this lighter, healthier version made with no cream, it's creamy from pureeing the vegetable base.
Course: Dinner, Lunch, Soup
Cuisine: American
healthy lobster bisque
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Yield: 4 servings
Serving Size: 1 cup, plus lobster


  • 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.

Last Step:

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



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64 comments on “Lobster Bisque”

  1. Avatar photo
    Sandy Brennan

    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!

  2. Avatar photo
    Kimberly ladue

    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!

  3. Gina, can we add the lobster tails to simmer with the veggies just for flavor and then remove them before blending?

  4. 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.

      1. 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 😂 

    1. 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.

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

  6. 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?

  7. 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.

  8. 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.

    1. 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!

  9. 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.

  10. 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!

  11. 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!

  12. 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.