Make your own gourmet soup at home with this easy lobster bisque recipe. And, this homemade version is low carb and gluten free!
Over the weekend, I bought some frozen Main lobster tails at ALDI. They were a special holiday item and the price wasn’t bad.
Main lobster is readily available off the shores of Connecticut, so this is the first time I’ve bought frozen tails. Usually, I buy live lobsters which are always discounted in the summer. But dislike cooking them live, so I sometimes order them to be freshly cooked at the grocery store.
Lobster meat is excellent for salads or dipping in butter later. And it’s simple to make a homemade lobster bisque which is one of our favorite ways enjoy this tasty seafood.
What’s Lobster Bisque?
Bisque is a creamy soup that’s usually made with seafood. And it’s somewhat similar to chowder.
However, chowder is typically thicker and full of chunky pieces of meat and vegetables. Bisque has a smooth texture that contains a blend of wine and cream.
To get the smooth texture, the soup base is puréed before adding in the seafood meat. Shrimp, crab, and scallops can be added. But my favorite is lobster bisque.
In addition to cream, butter is often added. And a bit of tomato is added which makes lobster bisque orange in color.
How to Thicken Lobster Bisque for Low Carb
Unfortunately, most bisque soups are thickened with flour or rice. It’s not a lot, but since going low-carb and gluten-free, I avoid any questionable foods at restaurants.
I’ve read that some of the more traditional bisques actually contain ground up the seafood shells made into a paste which is used to thicken the soup.
To be honest, I didn’t think the soup was that thin without adding a thickener. However, since I’m used to seeing it really thick, I sprinkled in some glucomannan powder.
If you aren’t opposed to xanthan gum or guar gum, you could always sprinkle in a little of either or both to thicken it up. But, just using a large amount of cream in this easy lobster bisque recipe tends thicken the soup base.
And, you always have the option to puree some of the lobster shells and use those as a thickener.
What’s in Lobster Bisque Soup?
To make lobster bisque from scratch, you’ll need the following:
- fresh lobsters or frozen lobster tails
- olive oil
- cooking wine
- Worcestershire sauce
- tomato paste
- lobster stock
- heavy cream
The spices we like to use in the recipe are celery salt, dried thyme, paprika, ground cayenne pepper, and ground black pepper.
How to Make Lobster Bisque Stock
The lobsters will need to be cooked in boiling water first. If fresh, they will need to dipped into boiling water while still alive. This is because lobsters contain a bacteria that quickly releases toxins when the lobster dies.
However, if you would rather not cook something that is still moving, frozen lobster tails are available uncooked. The bacteria is not an issue because the tail meat isn’t spoiled with the head removed immediately then frozen.
To cook lobster, it’s boiled until the shell becomes a bright red. This usually takes about 6 to 8 minutes. The water used to boil the lobsters is then used as stock for the bisque.
How to Cook Lobster Bisque from Scratch
To start a bisque, vegetables are sautéed in oil or butter. Because I like to make my soup simple, I only used a little onion and garlic.
However, celery and carrots are often used so you can add a little of those if desired. Then, wine is slowly added to deglaze the pan followed by the addition of the seasonings. Don’t worry about the alcohol, it rapidly cooks off so there isn’t any in the finished dish.
The lobster stock and a bit of tomato paste is added then allowed to simmer for about ten minutes. A blender or food processor is then used to make the soup base smooth.
It’s best to use a stick blender so you can puree the mixture right in the pot. This works well for other soups like roasted Brussels sprout soup too.
I add in cream and butter after the base has been blended. If needed, I’ll adjust the seasonings to taste. Finally, the lobster is added and the lobster bisque soup is simmered a bit longer.
What to Serve with Lobster Bisque Soup
Lobster bisque can be served as the start to a full course dinner complete with seasonal low carb vegetables and roasted radishes. Although the main entree is usually another seafood dish, it doesn’t have to be. Many love to combine lobster with steak for a classic surf and turf meal.
The creamy lobster soup is also perfect for lunch. It can be the main dish by providing a large serving in a bowl with keto crackers on the side. But my favorite option is to combine it with a tossed salad and a slice of low carb bread.
Other Low Carb Soups to Try
Since soup is such an easy dish to prepare, you may want to give some my other soup recipes a try.
Here’s a list of some of my other favorites:
Easy Lobster Bisque Soup Recipe
Enjoy this amazing lobster soup recipe! And be sure to let us know what you think by leaving a comment in the form at the bottom of this page.
Easy Lobster Bisque
- 4 lobster tails frozen in shells (or fresh)
- 2 tablespoons olive oil extra virgin
- 1/2 cup onion chopped
- 1 1/2 teaspoons garlic minced
- 1 cup dry white wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
- 1 tablespoon tomato paste increase to 2 tablespoons for more tomato flavor
- 2 cups lobster stock
- 2 cups heavy cream
- 4 tablespoons butter
- Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock.
- Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.
- Chop lobster meat into bite sized pieces. Set aside.
- Add olive oil to medium sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.
- Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper.
- Stir in the tomato paste and reserved lobster stock. Simmer about 10 minutes.
- Puree mixture in blender or use a stick blender in the pot until smooth.
- Return mixture to pot, if needed, and add in the heavy cream and butter. Add additional salt if needed.
- Add lobster meat and continue to simmer for another 5-10 minutes.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.