Rich & Creamy Lobster Bisque (with a Shortcut or Two)

There’s something wildly luxurious about lobster bisque, like a bowl of soup decided to get dressed up for date night. But don’t let the fancy name fool you. This lobster bisque recipe is totally doable at home, and it might just become your new special occasion soup (or Tuesday night showstopper, because why not?).

This version leans on fresh aromatics, bold seasoning, and one sneaky shortcut: fire-roasted tomatoes for a deep, smoky base that tastes like it simmered all day without actually having to.

Let’s get into it.

Ingredients

• 1/4 cup butter

• 1 onion, sliced

• 4 stalks celery, roughly chopped

• 3 large carrots, peeled and chopped

• 4 cloves garlic, roughly chopped

• 1 (14-oz) can fire-roasted tomatoes

• 1 tsp dried oregano

• 1 tsp marjoram

• 1 tsp onion powder

• 1 tsp black pepper

• 1 Tbsp paprika

• 1 Tbsp salt

• 1 1/2 cups dry white wine (like Sauvignon Blanc or Pinot Grigio)

• 3 cups water

• 9–12 oz lobster tails, fresh or frozen pre-cooked

• 1/3 cup heavy cream

• Chopped parsley, for garnish

How to Make Lobster Bisque at Home

1. Sauté Your Aromatics

In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots. Cook until they begin to soften and caramelize, about 10 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.

2. Layer the Flavor

Add the fire-roasted tomatoes, oregano, marjoram, onion powder, pepper, paprika, and salt. Stir everything together, letting the spices bloom and mix with the veggies.

3. Deglaze & Simmer

Pour in the white wine and let it simmer for about 5–7 minutes, reducing slightly. Then add your water or veggie broth and bring everything to a boil. Reduce to a simmer and let it cook for another 15 minutes.

4. Blend It Smooth

Once everything is nice and tender, use an immersion blender to blend the soup right in the pot until completely smooth. (Or carefully transfer to a blender in batches.)

5. Add the Lobster

If your lobster tails are raw, steam or boil them until cooked through (about 5–6 minutes for fresh tails). Remove the meat, chop it into bite-sized pieces, and add it to the pot. If you’re using precooked lobster, just chop and toss it in.

6. Finish with Cream

Reduce the heat to low and stir in the heavy cream. Let it warm through, then taste and adjust seasoning if needed. A little more salt? A splash more wine? You’re the boss here.

Tips & Swaps

• No lobster? You can sub in shrimp, crab, or even a mix of shellfish.

• Want it spicier? Add a pinch of cayenne or crushed red pepper.

• Dairy-free? Try canned coconut milk in place of cream. It’ll still be rich and velvety.

• Make it ahead: The flavors deepen beautifully overnight. Just hold off on adding the cream and lobster until reheating.

What to Serve with Lobster Bisque

• Crusty sourdough (bonus points if you made it)

• A simple green salad with lemony vinaigrette

• A glass of the same white wine you used in the bisque (because we’re classy like that)

Final Thoughts

This lobster bisque is cozy, elevated, and absolutely worthy of your next Soup Sunday. Whether you’re cooking for your partner, your family, or just treating yourself, this soup brings a little extra sparkle to the bowl.

If you make it, I’d love to hear what you think! Tag me over on Instagram @491westmainst, and let me know how it turned out.

—Kristina