Fish and Seafood, Soups, Stews and Sandwiches

Lobster Bisque, A Class Act

Loreto October 5, 2017

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Lobster Bisque, A CLass Act, is a luscious soup filled with seafood flavor, a creamy flavorful elevated experience.

Song of the day: “Under the Boardwalk” by John Cougar Mellencamp.

Lobster Bisque

Lobster Bisque, A Class Act, is a fine dining experience with a side of comfort and flavor, hosting Caribbean seafood delights and a creamy delicious tomato broth.



Lobster has come a long way since the olden days when it was considered a poor man’s food. They say that lobster was almost given away. That is not the case today with market prices hitting all-time highs. Who would have thought? Of course, there are all kinds of varieties ranging from the east coast to the west coast of Canada. I have also experienced the lobster in Rockport Massachusetts, where the famous and well-known painting by Rockwell of the lobster shack was inspired. A beautiful place if you ever get a chance to visit.

Lobsters all have their own distinct flavor, and I have enjoyed them all, but as in everything we always come to a favorite. This time while shopping at our 104th street downtown market and stopping in at Ocean Odyssey, I was looking for lobster for a recipe that I have had in my mind for a while. They had the east coast lobster, but they also had some nice large Caribbean lobster tails. I was sold thinking of the time Nicoletta and I were in Jamaica for my daughter’s wedding and we saw the locals cooking lobster on the wood coal barbecue right on the beach, on a beautiful sunny warm day. Freshly caught and cooked right away ensuring the freshest of flavors. With these memories in my mind, the only thing left to do was buy the lobster tail, and that I did.

Lobster Bisque was something I was introduced to by a very good friend of mine that I miss dearly: John Janzen, the kindest, most giving man, with the warmest of smiles you could ever see. I was working for a construction company and putting in some late hours to finish a reno on time. It was late at night, Jim the owner told to come into the lunch room. It was there that I met John, at first I was a bit nervous as the man with silver hair shook my hand with a confidence and firmness only important people have. To break the ice John offered me some freshly cooked lobster,  which was absolutely succulent and juicy, and John, or JJ as I called him, told me he was making lobster bisque for the open house. Well, being a foodie and all, and quite interested in watching him make this incredible soup made me see a side of JJ that made us friends. The aroma of the bisque stewing was incredible and I said to myself that I was going to attempt that soup one day. Well, that day has come and here I am sharing it with you. Thanks JJ for your friendship and your inspiration!

I have to tell you my first thought was not to make a Lobster Bisque on its own. I wanted it to be the ultimate flavor enhancer in a dish that I knew would be extravagantly delicious. But that’s another story, and one you will have to wait to see. It is coming real soon to our blog, and I am so excited about it. For now, I am going to share with you this delicious bisque.

Act 1, The foundation of Lobster Bisque, A Class Act!

Lobster Bisque

Like any good soup, a bisque is no different in the beginnings of the story. You need the basics of onion, celery, and carrots to get this dish going. I also wanted to add some beautiful home garden grown zucchini which will add a nice sweetness to the mix. With some fish broth already made thanks to modernization, half the work is already done. One other thing that is a must is a good lobster tail. I suggest leaving it in the shell, as the shell will enhance the flavor of this bisque in a most exquisite way.

So the story goes something like this. The mirepoix is sautéed in a good crack pot or soup pot. Add in some garlic. Season this mixture and also toss in some bay leaves. I love using this unique spice especially in soups or stews, and even in marinades. It truly gives a nice touch of spice! Here is where the wine is introduced which  deglazes all those flavor bits and pieces. In goes the fish broth and also the lobster tail. I have to tell you don’t overcook the lobster. It gets so tough and chewy if you do. I cooked it in the broth till it just started to turn reddish orange, then I took it out of the shell and set it aside. The shell I place back in the broth as I want it to really give me a rich taste of seafood.  [You’re probably wondering why the cheese is in the picture. That is for the recipe to follow. Can you guess what I made with the lobster bisque?]

 The final touches to the bisque is some  crushed San Marzano tomatoes and a nice pour of heavy cream which goes in after the bisque is pureed with a hand blender. Remember to take out the bay leaves. What you are left with is this creamy, velvety, rich aromatic broth and the only thing left is to cut up the lobster tail you have set aside and lovingly place it into the pot. A few minutes of cooking at very low heat, and this Lobster Bisque is ready to serve.

Lobster Bisque

I garnished the top of the bisque with some salsa verde that I made. As you are well aware by now, the garden has been abundant and plentiful and parsley was no exception.

Lobster Bisque

I love the look of this Lobster bisque. That beautiful hue of orangey red and those morsels of lobster adding so much texture. That salsa verde just adds that beautiful contrasting pop of enticing color.

I can’t wait to get my spoon and taste this creation. The aroma of the lobster is wonderful and the flavor of the bisque heavenly. The tomato along with the broth and cream offer a pleasing exquisite taste to the tongue as hints of bay leaf,  mirepoix and tomato dance with your taste buds. Every once in a while a morsel of lobster comes in and its juicy tenderness is revealed. Out of nowhere comes a bit of heat and acidity as I slipped in some sriracha and Worcestershire before the broth.

I love this dish. It’s beautiful to look at and has a taste to match. If you are looking for something to wow your family or dinner guests, try our recipe for Lobster Bisque, it is definitely A Class Act!


Song of Day: “Under the Boardwalk” by John Cougar Mellencamp.

Lobster Bisque

Lobster Bisque, A Class Act

  • Author: Loreto
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Main, Fish
  • Cuisine: North American



  • 1 cup diced carrots
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 2 cloves garlic minced
  • 1/4 cup zucchini finely chopped
  • 2 dried bay leaves
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Pinch of salt and white pepper
  • 1/2 tsp worscesterchire sauce
  • 1/2 tsp sriracha sauce
  • 1 tbsp butter
  • 3 tbsp evo oil
  • 1/4 cup dry white wine
  • 3 1/2 cups fish broth
  • 1.5 lb Caribbean lobster tail


  • 1 cup pureed San Marzano tomatoes
  • 1/2 cup heavy cream


  • 4 tsp salsa verde (parsley, olive oil, garlic, salt and pepper)



  1. In a large soup pot or crock pot drizzle in evo oil, and toss in butter.
  2. Throw in carrots, celery, onion, zucchini, and garlic.
  3. Season a bit with salt and pepper.
  4. Sautee for about 5-6 minutes until vegetables soften.
  5. Add in bay leaves, onion powder, paprika, worcestershire sauce, salt, white pepper, and finally sriracha.
  6. Place in lobster tail and gently mix with vegetables.
  7. Cook for another 1 minute and then pour in white wine.
  8. Deglaze for 1 minute, then add in fish broth.
  9. After 8-10 minutes of simmering take out lobster tail, it should have turned a nice orangey red color.
  10. Take flesh out of tail and set aside.
  11. Place shell back into broth along with pureed tomatoes.
  12. Let this simmer on low heat for about 1 hour.
  13. Take shell and bay leaves out.
  14. Puree mixture with a hand blender till nice and smooth.
  15. Add in heavy cream and stir.
  16. Let this simmer for about 1 minute.
  17. Cut up lobster tail into bite size pieces.
  18. Take bisque of stove top and add lobster bits.
  19. Cover and let sit for about 2-3 minutes.
  20. Uncover and ladle into bowls.
  21. Garnish with some nice drops of salsa verde.
  22. Ready to serve!
  23. Enjoy!
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Lobster Bisque

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  • Avatar
    Reply Dawn @ Girl Heart Food October 5, 2017 at 9:04 am

    Lobster definitely has come a long way from ‘poor mans food’. At $13.99/lb around here now it’s definitely not cheap, but oh so good! I absolutely love lobster bisque and your recipe sounds divine, you guys! Love the san marzano tomatoes in there and the touch of sriracha. Can’t wait to try this beauty. Pinned!

    • Loreto
      Reply Loreto October 5, 2017 at 4:40 pm

      Thank you Dawn, yes definitely not a poor mans food and here in Edmonton we pay double what you pay there. But you know what, sometimes you just have to spoil yourself and it was well worth it. This bisque was heaven in a bowl and what we did with it after is pure gold. You will have to stay tuned to find out or maybe guess what we did. Thank you for reading the post and enjoying the recipe.
      Have a wonderful rest of the week and.
      Happy Cooking!

  • Avatar
    Reply Dana Sandonato October 6, 2017 at 9:29 am

    Oh lobster (or any seafood) bisque, how I love you so! This looks so amazing. I really need to make a bisque this fall/winter. I’ve never tried it, but you’ve inspired me <3 There's a plethora of soups circulating the food blog world right now, but this is my faaaaaaave 🙂

    • Loreto
      Reply Loreto October 6, 2017 at 9:49 am

      Thank you Dana, I am so glad you like it. It was my first time too and I have to say it was not that hard. I can’t wait for you to try it, would love to hear some feed back. Foe me it was so packed with levels of flavor and leaving the lobster tail shell in so intensified that wonderful seafood taste!
      Happy Bisque making and Happy Thanks giving weekend!

  • Avatar
    Reply Denise from Urb'n'Spice October 6, 2017 at 9:36 am

    Lobster Bisque is one of the most decadent soups that I have ever made or tasted. It is hard to believe that lobster was considered a poor man’s food, isn’t it? I made it for my son-in-law for his birthday once and he talks about it every year 🙂 It is time to make it again. Thank you for the inspiration and the recipe, Loreto.

    • Loreto
      Reply Loreto October 6, 2017 at 9:46 am

      You are so welcome Denise, always love inspiring after all thats what its all about. You describe Lobster Bisque perfectly decadent and that is what this bisque was in every sense of the word. It was my first time making it but will do it again forsure. I hope you enjoy making it too! Funny how things in the past were easily available and as it comes into the future it is a delicacy.
      Have a great weekend Hey a wonderful Thanksgiving weekend!

  • Avatar
    Reply Natalie Browne October 6, 2017 at 10:06 am

    It’s seems crazy to think that lobster was practically given away, way back when. This bisque sounds so rich and decadent. I like the added touch of the salsa verde and sriracha for some nice pops of falvour. Yummy

    • Loreto
      Reply Loreto October 6, 2017 at 10:18 am

      Thank you Natalie, that salsa verde and sriracha was perfect for a pop of flavor. I love the intuitive creativity that happens as you develop recipes, and especially when that intuitive advice works so well. Just goes to show you that trusting that inner voice that tells you you may want to try this or that and is not pressuring is a good voice to follow.
      Have a great and plentiful Thanksgiving weekend!
      Till next time
      Loreto out

  • Avatar
    Reply Diane Galambos October 6, 2017 at 10:53 am

    Hello you two! When I “liked” this on IG, (or maybe I saw it in your newsletter), I tried to make a mental note to check out the recipe. I absolutely have to try this! I agree that it’s a beauty to behold – and trust that it will taste as great. I now have a couple of your recipes in my to do list – sometimes the days just fly by. Empty nest – too many leftovers which call for attention before new cooking adventures. Diane @kitchenblissca, FBC

    • Loreto
      Reply Loreto October 6, 2017 at 11:16 am

      Hi Diane, Thank you for your kind words. It is so true about days flying by. I think when we are busy and our days are frantic with things to do the time speeds up and we often think, where has the time gone. Then I have experienced times when in meditation or practicing the sart of nothingness that time seems to stand still. I think the solution. Make some of this delectable lobster bisque, cuddle up on the couch and just savor all the intricacies of this dish while times seems to just stand still. What do you think Good remedy? lol.
      have a wonderful and gracious Thanksgiving weekend!

  • Avatar
    Reply Shareba October 6, 2017 at 11:57 am

    You can’t beat a good lobster bisque! I remember trying a canned version when I was a teen, and it was so awful I thought I just didn’t like that kind of soup. It wasn’t until I had it at a restaurant years later that I realized how delicious it can be!

    • Loreto
      Reply Loreto October 6, 2017 at 12:28 pm

      Hi Shareba, I could just imagine the canned opreserved version, a foodie nightmare!. I think the best way to have bisque is to have it fresh, especially as seafood has very little storage life. Try and give this recipe a try, I bet you wouldn’t be dissappionted. The flavors are spot on and with the seasons changing why not splurge a bit and treat yourself to something elegant and delicious. Thanks for stopping by, and have a great weekend!

  • Avatar
    Reply Karen October 7, 2017 at 8:22 am

    Your version of lobster bisque sounds mighty delicious, rich and just a tiny bit spicy. Nice!

    • Loreto
      Reply Loreto October 8, 2017 at 6:27 am

      Thank you Karen, I was quite pleased with the outcome of this dish. The flavors were spot on and the textures a very luxurious experience.
      Have a wonderful weekend

  • Avatar
    Reply Aimee Wimbush-Bourque October 11, 2017 at 9:00 am

    You laid this out so well – I love it! Haven’t made bisque in do long but I am feeling inspired.

    • Loreto
      Reply Loreto October 11, 2017 at 10:49 am

      Thank you Aimee, I was quite pleased with the outcome of this bisque. Sometimes we think that these elegant recipes are so dificult and complex, but really they turn out to be not bad. This was the case here, and am so glad you enjoyed it!
      Have a wonderful Wednesday!

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