Red Lobster-Style Lobster Bisque

A velvety, rich bisque with real lobster meat in a deeply flavored shellfish cream broth — Red Lobster's signature soup rebuilt with grass-fed cream, clean sherry, and organic aromatics instead of the restaurant's additive-heavy base.

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Ingredients

  • 1.5 lbs cooked lobster meat (from 2 live lobsters or high-quality frozen lobster tails), cut into bite-sized chunks
  • 4 tbsp grass-fed unsalted butter, divided
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 1 large carrot, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp organic tomato paste
  • 1/4 cup dry sherry (or dry white wine)
  • 4 cups organic seafood or chicken broth (low-sodium)
  • 1 cup grass-fed heavy cream
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp fine sea salt, plus more to taste
  • 1/2 tsp white pepper
  • 2 tbsp tapioca starch or arrowroot powder, dissolved in 2 tbsp cold water
  • Fresh chives, for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter with olive oil over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, for 8–10 minutes until softened and lightly golden.
  2. Add the garlic and tomato paste; stir and cook for 2 minutes until the paste darkens slightly and smells sweet.
  3. Pour in the sherry and stir, scraping up any browned bits. Let it reduce for 1–2 minutes.
  4. Add the broth, smoked paprika, cayenne, bay leaf, and thyme. Bring to a simmer and cook uncovered for 20 minutes to develop the base flavor.
  5. Remove the bay leaf and thyme sprigs. Use an immersion blender to blend the soup base until completely smooth. Alternatively, carefully transfer in batches to a blender.
  6. Return the blended bisque to the pot over medium-low heat. Stir in the heavy cream, sea salt, and white pepper. Bring to a gentle simmer — do not boil.
  7. Whisk in the tapioca starch slurry a little at a time until the bisque reaches a thick, velvety consistency. Adjust with more broth if too thick.
  8. Add the remaining 2 tablespoons butter and stir until melted and glossy. Fold in the lobster meat and heat gently for 2–3 minutes — just enough to warm through without toughening the lobster.
  9. Taste and adjust salt. Ladle into warm bowls and garnish with fresh chives.

FAQ

Can I use frozen lobster tails instead of live lobster?

Yes — frozen lobster tails from Maine or Canadian cold-water fisheries work very well. Thaw overnight in the refrigerator, steam or boil for 6–8 minutes, then remove the meat from the shell before adding to the bisque.

How do I get a deeper lobster flavor?

If you cook whole lobsters, simmer the shells in the broth for 20–30 minutes before adding the vegetables. The shells release enormous flavor. Strain out before continuing. This step alone is the difference between a great bisque and a sublime one.

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