Tasty Lobster Bisque with Potatoes

Here is my go-to lobster bisque recipe, with tender chunks of potato and fresh lobster in a smooth, creamy broth that’s seasoned just right with herbs and a splash of sherry.

This lobster bisque has become our Sunday dinner favorite during the cooler months. I like to make a big batch and save some for lunch the next day. Nothing beats a warm bowl of homemade bisque on a chilly afternoon, right?

What Kind of Lobster Should I Use?

For this bisque, you’ll want to use either cold water or warm water lobster tails and claws – both types will work well, though cold water lobsters tend to have slightly sweeter, more tender meat. Fresh lobster is fantastic if you can get it, but don’t worry if you need to use frozen lobster tails from your local seafood counter – they’ll still make a delicious bisque. When shopping, look for tails that feel heavy for their size and have a clean, ocean-like smell (if they’re fresh) or are free from freezer burn (if frozen). For the best results, choose tails that are around 4-6 ounces each, as they’ll cook evenly and provide good-sized chunks of meat for your bisque.

Options for Substitutions

While some ingredients are key to making this bisque taste authentic, there are several substitutions you can try:

• Lobster: While lobster gives this bisque its signature flavor, you could use a mix of shrimp and crab meat if needed. Keep in mind this will change the taste profile, but you’ll still get a nice seafood bisque.
• Fish broth: No fish broth? You can use seafood stock, or make a quick version by simmering shrimp shells in water with some celery, onion, and bay leaf for 20 minutes.
• Dry sherry: You can substitute dry white wine, though you’ll miss some of that distinct sherry flavor. If avoiding alcohol, use additional fish broth with a splash of white wine vinegar.
• Single and double cream: For single cream, you can use half-and-half. For double cream, heavy whipping cream works perfectly. For a lighter version, you could use whole milk, but the bisque won’t be as rich.
• Yukon Gold potatoes: Any waxy potato variety works well here – try red potatoes or white potatoes. Avoid russet potatoes as they can get too mushy.
• Fresh dill: If fresh dill isn’t available, use dried dill (about 1 teaspoon), or try fresh parsley for a different but pleasant herb note.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lobster bisque is overcooking the lobster meat, which can quickly turn it tough and rubbery – instead, add the lobster pieces during the final 5-7 minutes of cooking just until they turn pink and opaque. A common error is rushing the base of the soup by not letting the flour cook with the butter long enough, which can leave your bisque with a raw, floury taste – make sure to cook this roux for at least 2-3 minutes until it smells slightly nutty. To prevent your potatoes from becoming mushy, cut them into uniform, medium-sized chunks (about 1-inch cubes) and add them only after your broth has come to a simmer. For the smoothest possible bisque, blend only a portion of the soup (about half) while leaving some chunks of potato and lobster for texture, and always add the cream at the very end over low heat to prevent it from curdling.

What to Serve With Lobster Bisque?

This rich and creamy lobster bisque pairs perfectly with light, crusty bread like a fresh baguette or sourdough rolls – they’re perfect for soaking up every last spoonful of the soup. A simple green salad with a light lemon vinaigrette helps balance out the richness of the bisque and adds a fresh element to your meal. If you’re serving this as part of a larger dinner, try starting with the bisque as a first course, followed by a lighter main dish like grilled fish or roasted chicken. For a classic steakhouse-style presentation, serve some oyster crackers or crispy crostini on the side.

Storage Instructions

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

Freeze: If you want to freeze this bisque, leave out the cream and add it fresh when reheating. Pour the cooled cream-free soup into freezer-safe containers, leaving some space for expansion, and it’ll keep for up to 2 months. The potatoes might change texture slightly, but the soup will still taste great!

Warm Up: Gently reheat the bisque on the stovetop over low heat, stirring occasionally to prevent the cream from separating. If you’re working with frozen bisque, thaw it overnight in the fridge first, then warm it up slowly and stir in fresh cream at the end. A quick whisk will help bring everything back together nicely.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2200-2500
• Protein: 180-200 g
• Fat: 150-170 g
• Carbohydrates: 100-120 g

Ingredients

• 4 lobster tails (shells removed)
• 4 to 6 lobster claws (shells removed)
• 1 cup diced yukon gold potatoes
• 1/2 cup carrot slices
• 3 cups fish broth
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 diced sweet onion
• 3 tablespoons plain flour
• 2 tablespoons tomato puree
• 3/4 cup dry sherry
• 1 cup single cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 handful chopped fresh dill
• 1 cup double cream
• 1 pinch smoked paprika for dusting

Step 1: Cook the Vegetables

In a saucepan over high heat, add the potatoes, carrots, and stock.

Bring the mixture to a boil and let it cook for 8 to 10 minutes until the vegetables become tender.

Once done, strain the stock into a bowl and place the vegetables in a separate bowl to set aside for later use.

Step 2: Cook the Lobster

Heat a large stock pot over medium heat and add butter and olive oil.

Place the lobster tails and claws in the pot and cook for only 2 to 3 minutes until they turn slightly opaque and red.

Optionally, add the lobster shells to enhance flavor, but be sure to remove all shell pieces afterward.

Remove the lobster meat, chop the tail meat, and keep the claws intact for topping the soup later.

You may need to halve the claws for even distribution.

Step 3: Sauté the Onions and Create a Roux

Add the onions and thyme to the existing butter and olive oil in the pot, stirring well to coat.

Sprinkle with a pinch of salt and pepper.

Cook the onions until they’re soft and translucent, about 5 minutes.

Stir in the flour to form a roux and cook for 3 to 4 minutes until it turns golden and fragrant.

Add the tomato paste and stir, cooking for an additional minute.

Step 4: Simmer the Soup Base

Pour in the sherry and let it cook until reduced by half.

Slowly introduce the reserved stock while stirring continually.

Add the previously cooked potatoes and carrots to the mix.

Bring the soup to a simmer to allow it to thicken slightly.

Reintroduce the chopped lobster tails back into the soup mixture.

Step 5: Blend and Reheat the Soup

Turn off the heat.

Carefully transfer the soup mixture into a blender, cover, and hold a towel over the top to prevent splatters.

Blend on low speed until pureed.

Alternatively, you can use an immersion blender.

Once smooth, return the soup to the pot.

Step 6: Add Cream and Final Seasoning

Stir in the cream and taste the soup, adjusting salt and pepper as needed.

Serve the puree in bowls, garnishing with lobster claw meat and fresh dill.

Step 7: Optional Lobster Cappuccino Presentation

For a unique presentation, use a milk frother to froth 1/4 cup portions of the cream.

Ladle the lobster bisque into a bowl, mug, or cup.

Add claw meat, then spoon the frothed cream on top.

Garnish with fresh dill and smoked paprika.

Serve immediately for a sophisticated touch!