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.
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
- 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.
- 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.
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