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bread in lobster bisque

Lightened Up Lobster Bisque

  • Author: Maggie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 1x
  • Diet: Vegetarian


This lightened up lobster bisque is a tad bit healthier than the restaurant version, but still full of flavor. It’s got a slight spicy kick to it from the smoked paprika and goes perfectly with a rustic baguette. 



  • 2 cloves garlic, diced
  • 2 tbsp butter
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 large white onion, diced
  • 3/4 tsp smoked paprika
  • 1/4 tsp thyme leaves, dried
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • pinch of black pepper
  • 1 cup crushed tomatoes, canned (about 13 ounces)
  • 1/2 cup white wine (I used sauvignon blanc)
  • 1 bay leaf
  • 2 cups seafood broth
  • 1/2 cup half and half
  • 2 lobster tails, thawed


  1. Start by heating a large stock pot over medium heat with 2 tbsp butter, garlic and onion. 
  2. When the onion starts to cook down (1-2 minutes), add in the celery, carrots, paprika, thyme, cayenne, salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
  3. Add in the crushed tomatoes and white wine, stirring to combine. Cook for 3-5 minutes. 
  4. Add in the seafood broth and bay leaf. Place a lid on the stock pot and set a timer for 15 minutes. 
  5. While the bisque is cooking, begin to cook the lobster tails by boiling a pot of salted water. Once the water is boiling, add in the 2 lobster tails and cook for 3-5 minutes or until the shell turns bright red. 
  6. When the lobster is finished cooking, drain the water and remove lobster tails. Using a sharp chef’s knife or kitchen scissors, cut directly down the lobster shell vertically. Once cut, squeeze the lobster so that the shell separates, remove the lobster meat and set aside.
  7. When the bisque is finished cooking, remove the bay leaf and blend all of the ingredients (excluding the lobster) in a blender or use an immersion blender in the bottom of the stock pot. Blend until smooth. 
  8. Pour the bisque back into the pot (if using a blender) and add 1/2 cup half and half. Stir to combine. 
  9. Serve in a bowl with lobster meat in the middle and enjoy!


Option to add in corn kernels. It was a nice addition, but definitely not needed. 

You can use vegetable broth, but most stores have seafood broth right next to the other broths. 

You may increase the amount of half of half if you like more of a creamier bisque. I found 1/2 cup to be a nice balance without feeling too ‘heavy’.

You can find lobster tails at the seafood counter and they normally have specials around holidays. Also if you are a Sam’s club or Costco member, they have good deals!

This soup does have a little kick to it with the cayenne and paprika (or at least I think so), so adjust accordingly if you don’t like spicy. 

Recipe adapted from Living Chripy

  • Category: Soup, Lunch, Dinner
  • Method: Boil
  • Cuisine: French

Keywords: healthy lobster bisque, lobster bisque, lightened up lobster bisque

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