Tasty Lobster Bisque for Two

Here is my go-to lobster bisque recipe that’s perfectly portioned for a cozy dinner for two. With tender chunks of lobster in a smooth, creamy soup base, seasoned with fresh herbs and a splash of sherry, it’s just right for those special evenings.

This bisque has become my husband’s favorite date-night dinner at home. I love making it when we want something a bit fancy without the restaurant prices. Plus, there’s something really nice about enjoying a quiet bowl of homemade soup together.

What Kind of Lobster Should I Use?

For this bisque, you’ll want to use cold water lobster tails, which are known for their sweet, tender meat and are usually from Maine or Canada. These tails typically range from 4-6 ounces each, which is perfect for a recipe serving two people. If you’re shopping at the seafood counter, look for tails that have a hard, bright red shell without any discoloration or soft spots. While fresh lobster tails are great when you can find them, frozen tails from your grocery store are totally fine too – just thaw them overnight in the refrigerator before using. Remember to avoid warm water lobster tails (often from the Caribbean) as they tend to be less flavorful and can be a bit tougher.

Options for Substitutions

While some ingredients are key to keeping this bisque authentic, there’s room for flexibility with others:

• Lobster tails: This is the star ingredient that shouldn’t be substituted if you want true lobster bisque. However, if you must, you could use langoustines or large shrimp, though the flavor profile will be different.
• Shallots: If you’re out of shallots, use a mix of finely diced yellow onion and a small clove of garlic to get a similar flavor.
• Dry sherry/cognac/brandy: You can use white wine plus a splash of brandy extract, or for a non-alcoholic version, use additional broth with a tablespoon of apple cider vinegar.
• Shellfish broth: If you can’t find shellfish broth, use fish stock or even chicken broth with a dash of fish sauce for depth. Clam juice mixed with chicken broth works too.
• Heavy cream: For a lighter version, try half-and-half, but don’t use milk as it’s too thin. Coconut cream can work for a dairy-free option, though it will add a slight coconut flavor.
• Tarragon: Fresh basil or thyme can work instead, or use dried tarragon (about 1/3 teaspoon) if fresh isn’t available.
• Crème fraîche: Sour cream or a dollop of Greek yogurt makes a good topping alternative. Skip the garnish entirely if you prefer – it’s just for presentation.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lobster bisque is overcooking the shellfish, which can turn your precious lobster meat tough and rubbery – remove the tails from the pot as soon as they turn bright red and the meat becomes opaque. A common mistake is rushing the soup base; taking time to properly sauté the vegetables until they’re soft (about 5-7 minutes) builds a crucial flavor foundation that makes all the difference. When adding the alcohol, make sure to let it reduce by at least half to cook off the harsh alcohol taste while keeping the rich flavor – skipping this step can leave your bisque tasting too boozy. To achieve that silky-smooth texture, blend the soup in batches (never fill your blender more than halfway with hot liquid), and strain through a fine-mesh sieve before adding the cream.

What to Serve With Lobster Bisque?

Since lobster bisque is such a rich and creamy soup, it pairs perfectly with light, crusty sides that won’t overwhelm its delicate seafood flavors. A fresh baguette or sourdough bread is my go-to choice – there’s nothing better than using it to scoop up every last drop of the bisque! For a complete meal, serve it alongside a simple mixed green salad dressed with a light lemon vinaigrette, which helps cut through the richness of the soup. If you’re planning this for a special dinner, you might want to start with the bisque as a first course, followed by a smaller portion of grilled fish or seafood as your main.

Storage Instructions

Keep Fresh: This cozy lobster bisque will stay good in an airtight container in the fridge for up to 3 days. The flavors actually get even better after a day as they have time to mingle together. Just keep in mind that seafood dishes are best enjoyed sooner rather than later.

Freeze: While you can freeze this bisque, I’d recommend enjoying it fresh since cream-based soups can sometimes separate when frozen and thawed. If you do freeze it, store it in an airtight container for up to 1 month, but skip adding the cream – you can stir it in when reheating.

Warm Up: To warm up your bisque, heat it slowly on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If it seems a bit thick, thin it out with a splash of warm cream or broth. Avoid using the microwave as it might make the texture grainy.

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

• 2 lobster tails (refer to recipe note)
• 2 tablespoons butter
• 2 large shallots, finely chopped
• 1 to 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 1 to 2 garlic cloves, peeled and crushed
• 1/2 cup dry sherry, cognac, or brandy
• 1 tablespoon tomato purée
• 1 teaspoon coarsely chopped tarragon
• 4 cups shellfish or lobster broth (e.g., bar harbor)
• 1/4 cup warmed heavy cream
• 2 teaspoons cornstarch, potato starch, or tapioca starch
• Salt and white pepper to taste
• Crème fraîche or truffle oil for garnish
• Sauteed lobster meat for garnish (optional)

Step 1: Prepare and Cut the Lobster

Use kitchen shears to cut lengthwise through the top of each lobster shell.

Flip the lobster tail over and cut lengthwise through the underside.

Using the cuts in the shells as guides, cut through the lobster meat, splitting the tail in half lengthwise while keeping the meat in the shells.

Then, cut each half crosswise into several large chunks.

Rinse the lobster under cold water to remove any visible veins.

Step 2: Cook the Lobster and Vegetables

In a Dutch oven or large pot, melt butter over moderate heat.

Add the chopped lobster tails and cook until the shells turn bright red, about 3-5 minutes.

Add the shallots, celery, and carrots, cooking until the vegetables soften, approximately 5-7 minutes.

Stir in the garlic and sauté for another minute.

Step 3: Simmer with Sherry and Stock

Pour in the sherry and increase the heat to high.

Simmer until almost all the liquid cooks out, about 3-5 minutes.

Stir in the tomato paste and tarragon, then add the seafood or lobster stock.

Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 20-25 minutes.

Step 4: Blend and Strain the Bisque

Strain the soup through a fine mesh sieve, returning the liquid to the Dutch oven.

Place the solids (vegetables, lobster meat, and lobster shells) in a heavy-duty blender and process until smooth.

Add the puree back to the Dutch oven.

Bring the mixture to a simmer and cook for an additional 10 minutes.

Step 5: Final Strain and Thicken the Bisque

Strain the bisque through a chinois or a fine mesh sieve lined with cheese cloth, using a wooden spoon to push as much liquid through as possible.

Discard the remaining solids.

Return the bisque to the Dutch oven, add the warm cream, and bring to a gentle simmer.

Step 6: Serve the Bisque

Whisk starch into 2 tablespoons of cold water to create a slurry, and add it to the bisque.

Continue cooking until the soup reaches the desired thickness, about 2-3 minutes more.

Garnish the bisque with crème fraîche or truffle oil, and reserved lobster meat if desired.

Serve hot alongside toasted French bread for dipping.