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soup bowl with lobster bisque garnished with lobster meat and rosemary


Katerina | Diethood
An easier version of the French classic, this is a silky pureed seafood soup made with tender, buttery lobster tails, fresh herbs, and stock.
Servings : 8
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


  • 4 lobster tails, (each should weigh about 6 ounces)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 3 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • Salt and fresh ground black pepper, to taste
  • 4 cloves garlic, minced
  • tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 5 to 6 cups seafood stock
  • cups dry white wine
  • 1 bay leaf
  • ½ cup heavy cream
  • Chopped fresh parsley, for garnish


  • Fill a large pot with 6 cups of water and set over high heat.
  • Stir in 1 teaspoon salt and bring to a boil.
  • Add the lobster tails to the boiling water; cover with a lid and continue to boil for 4 to 5 minutes, or until cooked through and lobsters are bright red. If cooking frozen lobsters, they may need a minute or two longer to cook.
  • Remove cooked lobster tails from water and set aside to cool.
  • When the lobsters are cool enough to handle, remove the meat from the shells.
  • Chop up the meat into bite-sized pieces and set aside.
  • In the meantime, set a dutch oven or heavy soup pot over medium heat.
  • Add olive oil and butter to the pot and heat it up.
  • To the hot oil add onions, celery, and carrots.
  • Stir in fresh thyme, rosemary, and season with salt and pepper.
  • Cook for 5 to 6 minutes, or until soft tender.
  • Stir in garlic and cook for 20 seconds.
  • Add tomato paste and stir to coat all the veggies; cook for 2 minutes.
  • Sprinkle flour over the veggies and cook for 1 more minute.
  • Pour in seafood stock and wine; stir to combine.
  • Add bay leaf; reduce heat to a simmer.
  • Let simmer for about 30 minutes, stirring occasionally.
  • Remove bay leaf.
  • Using an immersion blender, blend the soup until smooth. You can also use a regular blender or food processor, but don’t blend all the soup at once; blend in batches.
  • Stir in heavy cream and reserved lobster meat; cook for 5 more minutes, or until heated through.
  • Taste for salt and pepper; adjust to taste.
  • Garnish with fresh parsley and serve.


  • NET CARBS: 7 g


Calories: 202 kcal | Carbohydrates: 8 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 54 mg | Sodium: 669 mg | Potassium: 389 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2962 IU | Vitamin C: 4 mg | Calcium: 99 mg | Iron: 1 mg | Net Carbs: 7 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: French
Keyword: bisque soup, lobster tail recipe