Lobster Bisque Soup

No matter the time of year, a bowl of creamy Lobster Bisque Soup will hit the spot. Made with sauteed lobster, herbs, and heavy cream, this dish has no shortness of flavor. Serve with a chunk of bread and enjoy!

I love soups and salads. They work for just about anytime of the day and for any occasion. You can never go wrong when soup and salad is on the menu. Coincidentally, one of my favorite soups is Yoda Soup. You heard right…it’s a nutritious green soup that reminds me of Yoda.

I also like to spice up canned soup and make it taste much better when I’m running short on time. I make this Spicy Tomato Soup starting with canned and then serve grilled cheese with it. It’s been a hit every single time and remains one of our favorites through the years.

Whichever soup you choose to go with, go ahead and at some point, give this Lobster Bisque a go. You’ll be in love and never look back.

FAQs About Lobster Bisque

• What is lobster bisque made of? – Traditionally, it’s made with a homemade lobster stock, lobster meat, cream, and various seasonings. However, for me, I need a quicker route and make it a touch differently. I use vegetable stock instead and blend crab meat straight into the soup to give it that classic crab flavor.
• Is lobster bisque healthy? – Most lobster bisques are definitely a healthier option than most dishes. Lobster meat is low in carbs and calories, along with most of the ingredients on the list. Butter and heavy cream are the least healthy, but are still not a terrible choice and can always be swapped out.
• What alcohol is in lobster bisque? – White wine is traditionally used in this bisque recipe. I often just replace it with stock. If you like, you can definitely replace ½ cup stock with white wine.

Prep Time: 10 Minutes

Cook Time: 20-25 Minutes

Serves: 6

Ingredients:

• 1 ½ Pounds Cooked Lobster Meat
• 2 ½ Cups Vegetable Stock
• 1 Cup Heavy Cream
• ½ Onion, diced
• ⅓ Cup Celery , diced
• 4 Tablespoons Butter, divided
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Garlic, minced
• ½ Tablespoon Worcestershire Sauce
• ½ Tablespoon Cajun Seasoning
• 2 Teaspoons Fresh Thyme, minced
• 2 Teaspoons Pepper

Directions:

1. Place half the butter in a skillet, let it melt and then saute the cooked crab meat for 3-5 minutes. Remove from the pan and set aside.
2. Place the rest of the butter in the pan, and add the celery, onion, garlic, and thyme. Saute for 3-5 minutes or until the onion is turning translucent and the garlic becomes fragrant.
3. Add the vegetable stock, tomato paste, worcestershire sauce, cajun seasoning, and pepper. Stir and allow to simmer for 10 minutes.
4. Add the heavy cream and let it cook for about 2-3 minutes.
5. Place a third of the crab in the soup and use an immersion blender to blend the entire mixture until smooth.
6. Add the remaining crab to the soup, serve, and enjoy!