Easy Lobster Bisque Recipe: Lobster soup with heavy cream, imitation lobster, and savory spices. Surprisingly easy to make with simple ingredients and something the whole family can enjoy!
What you’ll love about this recipe
This lobster bisque is similar to lobster bisque at a fancy restaurant. The recipe and ingredients are simple but the flavors are strong and the texture is extra creamy.
Imitation lobster is super easy to cook with, tasty, and saves you the hefty price tag of fresh lobster meat. I think cooking with imitation crab and lobster is actually tastes better in soups than fresh!
I love reheating soup recipes for a quick and easy lunch the next day! Soup keeps well in the fridge so it’s perfect for meal prepping. (Especially this clam chowder recipe!)
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Ingredients for lobster bisque soup
You only need a handful of lobster bisque ingredients.
- 1 clove garlic finely minced
- 2 14.5-ounce cans petite diced tomatoes with juices
- 1 32-ounce carton low-sodium chicken broth
- 2 Tablespoons Old Bay seasoning or your desired spice level. Old Bay can get spicy.
- 1/4 cup fresh parsley chopped
- 1 teaspoon black pepper or to taste
- 2 cups imitation lobster chopped in to small pieces (we used 2 7-oz. packages, so it was right under 2 cups but close enough!)
- 1 pint heavy cream
Roux (optional – if you like a thicker bisque)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter room temperature
Instructions for easy lobster bisque
- Sauté garlic in a large soup pot.
- When garlic is sautéed, remove from heat. Add tomatoes, chicken broth, Old Bay seasoning, parsley and pepper to the pot. Stir to combine.
- Take soup mixture, and pour into a blender, and puree until desired chunkiness. (All of my soup wouldn’t fit into the blender, so I had to blend two different times, and I pureed each batch for about 5 seconds.)
- Add soup back to pot, and cook over medium heat.
- Add your chopped imitation lobster.
- Simmer on medium-low heat for about 45 minutes to really let the ingredients cook through one another.
- Just before serving, add the heavy cream and cook until heated through. {** If you prefer a thinner bisque, you can stop at step 7. If you prefer a thicker bisque, continue with step 8.}
- In a small saucepan, melt your butter over medium heat, and add the flour.
- Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses it’s raw smell.
- Add the roux to the bisque, and continue stirring and simmer bisque over medium-low heat until bisque thickens to desired consistency.
- (If soup does not reach desired consistency, after about 10 minutes, repeat steps 8-10 until bisque is to your desired thickness.)
Variations
There are a few different ways you can switch up this classic lobster bisque recipe!
- Some people like to use tomato paste instead of petite diced tomatoes. Tomato paste will give your soup a thicker texture since there are less tomato juices.
- Classic lobster bisque from New England uses white wine in its preparation. Feel free to swap some chicken stock for white wine.
- Adding bay leaves or bay leaf seasoning to this recipe while cooking is another great way to add authentic flavor. Feel free to add more of your favorite herbs.
Can you freeze lobster bisque?
Yes! You can freeze lobster bisque for up to 3 months. I recommend freezing in an airtight container after your bisque has cooled completely. The cream might settle when you freeze but you’ll simply have to stir before serving.
Expert Tips
Make sure you add the full amount of heavy cream because a creamy soup is the best soup! The combination of cream and chicken stock gives this the classic lobster bisque flavor.
If you’re someone who likes their soup then I recommend adding 2 tablespoon of flour with 2 tablespoon of butter. It won’t change the flavor but it will make your soup thicker!
Most lobster bisques and other recipes are served hot but they can also be served cold if that’d what you prefer. When serving cold, it’s important to make sure your soup is stirred all the way to prevent separation.
What to serve with lobster bisque
The best lobster bisque recipe is served with warm bread, rolls or garlic biscuits, or breadsticks for the ultimate comfort meal. For a bigger meal, feel free to serve with a grilled cheese or even caprese sandwich!
More Seafood Recipes
If you love seafood as much as we do, you’ll also love this Seafood Paella!
📖 Recipe
Easy Lobster Bisque Recipe
Ingredients
- 1 clove garlic finely minced
- 2 14.5-ounce cans petite diced tomatoes with juices
- 1 32-ounce carton low-sodium chicken broth
- 2 Tablespoons Old Bay seasoning or your desired spice level. Old Bay can get spicy.
- 1/4 cup fresh parsley chopped
- 1 teaspoon black pepper or to taste
- 2 cups imitation lobster chopped in to small pieces
- 1 pint heavy cream
Roux (optional – if you like a thicker bisque)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter room temperature
Instructions
- Sauté garlic in a large soup pot.
- When garlic is sautéed, remove from heat. Add tomatoes, chicken broth, Old Bay seasoning, parsley and pepper to the pot. Stir to combine.
- Take soup mixture, and pour into a blender, and puree until desired chunkiness. (All of my soup wouldn’t fit into the blender, so I had to blend two different times, and I pureed each batch for about 5 seconds.)
- Add soup back to pot, and cook over medium heat.
- Add your chopped imitation lobster.
- Simmer on medium-low heat for about 45 minutes to really let the ingredients cook through one another.
- Just before serving, add the heavy cream and cook until heated through. {** If you prefer a thinner bisque, you can stop at step 7. If you prefer a thicker bisque, continue with step 8.}
- In a small saucepan, melt your butter over medium heat, and add the flour.
- Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses it’s raw smell.
- Add the roux to the bisque, and continue stirring and simmer bisque over medium-low heat until bisque thickens to desired consistency.
- (If soup does not reach desired consistency, after about 10 minutes, repeat steps 8-10 until bisque is to your desired thickness.)
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Holly says
I used a hand blender turned out amazing
Jessica says
Oh good! Thank you so much Holly for letting us know that you liked it!
Daniel says
Thank you for creating a fast and easy Lobster Bisque Soup. My family and friends LOVED IT!! I’m in Colombia, so some of the ingredients were not available. I was available to substitute items, such as using fresh tomatoes (removed skin) modified seasonings for Old Bay. I will definitely make it again. Thanks again for a wonderful recipe!!
Jessica says
Yay!! I love hearing about what you used instead for this lobster bisque! I may have to try that myself. 🙂 Thank you for the sweet words and for the 5-star review!
Alicia says
This recipe was so delicious and easy!!
Love it.
Jessica says
I’m so glad to hear that you thought it was delicious and easy!! Thank you so much for taking the time to let us know!
Shirley says
Thanks for the great recipe! My family loved it. I used 2 pkgs of the imitation lobster with the batches that went into the blender and one for after. Served with sourdough bread and voilà.
Jessica says
Oh yaaaaaay! I’m so glad that you liked it!!! Sourdough bread with it sounds amazing!!!
Mark Murray says
Oh my goodness. Your recipe makes my mouth water. Delicious!
Jessica says
Haha! Well thank you! I think you’d love them, and hope you get to try them! Thanks for stopping by!
Jamie Rippy (@MamaMommyMom) says
My husband and I are both huge fans of Lobster Bisque. If I find it on a menu, you can be sure I’m ordering at least a cup. Can’t wait to try this at-home version!
Jessica says
Haha! I hear ya! Us too! I felt so fancy serving it at home! Haha! I hope you enjoy it! Thank you so much for coming by!
Cher Fitch says
How much quantity of fresh lobster will I need.
Jessica says
Hi Cher! It would depend on the sizes of your lobsters so I would say as many as you’d need (of the size you have) to get about 2 cups! I hope that helps. (TIP: Make sure the lobster is cooked before using it in the soup. With imitation lobster, we didn’t have to worry about cooking it, in the recipe steps.)
Jessica says
I love anything that ends in “bisque”! I will have to give this recipe a try. 🙂 Stopping by from SITs. Have a great weekend.
Jessica says
Oh good!!!! I know… How can you go wrong with anything that has cream in it right? Lol. Thank you for stopping by!!!
Janelle @ Run With No Regrets says
I’ve only had lobster bisque at restaurants. This recipe looks awesome! I will definitely hold on this one for later. Dropping by from SITS!
Jessica says
Oh good!! It will be nice to have a restaurant item at home! Trust me, it’s super easy!!
Thanks for stopping by!!!
Jennifer Wagner says
I am not much of a cook, but my whole family loves Lobster Bisque, so I think I might have to give this a try. Thanks for the recipe.
Jessica says
Oh good!! I think it’s super easy, and I’m not a chef, so hopefully you’ll find it easy! Thanks for coming by!!
Jennifer @Making Our Life Matter says
Oh, yum. I had a lobster bisque a few years back at a restaurant, and I always wanted to learn to make it! I am so glad that I got to visit your blog, because now I have a recipe!!
Stopping in from SITS!
Jessica says
Perfect! I’m so glad you came by and found a recipe for it!! I really hope you enjoy it!
Jenna @ A Savory Feast says
I love Lobster Bisque but have never tried making it. Pinning so I can give it a try!
Jessica says
Awesome! You HAVE to try it. If you’re a soup and seafood fan, I’m sure you’ll love it! Thank you for coming by!
Steph says
Adding this to my recipe box! Yum! I’d love it, if you get a chance, to post this on my link up: http://timeforseason.blogspot.com/2014/02/my-favorite-things-saturdays-28.html
Jessica says
Yay! Thank you so much! I’d love to link up, and thank you for coming by!
Jane says
Hi, I love your fabulous blog! And this bisque looks delicious, I’m putting that one on my list! Thanks for sharing. #SitsGirls
Jessica says
Aw, thank you so much for stopping by! I hope you find it as tasty as we do! If not, let me know and I can make some adjustments! 😉
Rachel Keeth // Lavender & Honey says
I will have to try this out! I love bisque as well, and any seafood is wonderful. It’s awful that lobster is so expensive, so I would love to try this.
Cute blog theme, btw!
Jessica says
Aw! Thank you so much! I hope you get to try it and enjoy it! Also a big thank you for the blog theme comment! I had it custom designed, and I couldn’t be happier with it! 🙂
Joy @ Yesterfood says
P.S. I would love for you to share this (and anything else you’d like to share!) at my linky party, Treasure Box Tuesday- every Tuesday morning at 7:00 a.m. Eastern Time!
Jessica says
I’d love to! Thank you for the invite!
Joy @ Yesterfood says
Jessica, your bisque is beautiful- it warms me up just to look at it. I think you’re brilliant to use imitation lobster- thanks for the great idea!
I’m so glad to connect through SITS Sharefest- I always meet the very nicest people through there! ♥
Hope you have a wonderful weekend! 🙂
Jessica says
Thank you! I’m so glad you stopped by, and thanks for seeking my post out on SITS!
Nancy says
I love lobster bisque! Will definitely have to try this recipe. Thanks!
Stopping by from SITS!
Jessica says
Aw thank you so much for visiting! Yes I’d love it if you tried it! Let me know what you think! XO!