Lobster Bisque

Lobster Bisque 4.50/5 (4 votes)

Elevate your Christmas dinner celebration with this year! This bisque recipe is fantastically rich and would be wonderful with shrimp or crab. Lobster bouillon is somewhat difficult to find. I called around town and Central Market had the Better Than Bouillon brand. It's not expensive, but I now have enough to last the rest of my life. Bottled clam juice, seafood stock, or chicken stock would work as well. If you go that route, omit the water from the recipe. Enjoy!

Lobster Bisque



  • 1/2 pound cooked lobster meat, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 tablespoons shallot, minced
  • 2 tablespoons green onion, minced
  • 3 cloves garlic, peeled and crushed
  • 1/4 cup dry white wine
  • 2 teaspoons Worcestershire sauce
  • 1/2 - 1 teaspoon Sriracha
  • 1/2 teaspoon dried thyme
  • 1/4 cup cooking sherry
  • 1 teaspoon paprika
  • 1 1/2 cups hot water
  • 1 1/2 teaspoons lobster bouillon base (or 1 1/2 cups seafood or chicken stock), If you use stock, omit the water.
  • 1/2 cup tomato paste
  • 2 bay leaf
  • 2 1/2 cups heavy cream
  • 4 tablespoons butter
  • 1/2 teaspoon cajun seasoning


  1. Heat olive oil in a stock pot over medium high heat until it begins to shimmer.
  2. Add shallots, green onions, and garlic and let cook until shallots are translucent - just a couple minutes.
  3. Pour in the wine and scrape the bits off the bottom and then let simmer down for about 2 minutes.
  4. Add Worcestershire, Sriracha, thyme, sherry, paprika, hot water, bouillon base, and tomato paste and stir well until smooth. Add bay leaves.
  5. Let simmer for about 10-15 minutes.
  6. Add heavy cream and butter and stir until butter is melted.
  7. Remove the garlic cloves and bay leaves.
  8. Add lobster meat and cook until lobster is warmed through.
  9. Sprinkle with Cajun seasoning, adjust with salt and pepper, and serve.

Nutritional Information

Serving Size 272g Calories 463 Fat 39 Sat Fat 22 Sodium 698 Carbs 11 Sugars 5 Fiber 1 Protein 14.


KID NOTE: The kids really liked the flavor of this soup.

VEGETARIAN TIP: Skip the lobster and use vegetable stock and you’ll have fabulous tomato bisque.

GLUTEN MODIFICATIONS: Make sure your Worcestershire sauce is gluten free.


  1. Cmalone79 says:

    I made this with crab and seafood stock- wow!!! It tasted amazing! However, this is not for the budget OR calorie conscious, lol. Plus, it was challenging to find the two main ingredients… perhaps because I live in the desert… Anyhow, I used really good ingredients (the crab was the most expensive thing i have EVER bought at the grocery store – but it was wild caught, lump crap meat… I couldn’t find anything else to use) which I believe put this over the top. We felt so fancy- but I likely won’t make again except for a special occasion. Definitely never made anything like this before!

  2. cassiegilman says:

    Is there more than 3 cloves of garlic used? I notice it says to crush it in the list of ingredients, but it says to remove in step 7.

    • sstabenow says:

      You could use more than 3 cloves if you want. Lay the cloves on a cutting board and use the side of a knife and crush (smash flat) them. Then remove them before serving – no one wants to bite into a huge clove of garlic. 🙂

  3. rhondacwerner says:

    Made it tonight and it was really good, pricey, good for special occasions but very yummy! I also used crab, only thing I might do different it thicken it up a bit!

  4. angellalorance says:

    I was only able to find shrimp bouillon cubes. I’m guessing to just use one cube?

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