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  • 3 - 5 to 6 ounce lobster tails
  • 2 to 3 lobster claw, optional
  • 3 to 4 Cups water, plus
  • 2 teaspoons Old Bay
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 stalks celery
  • 1/2 Cup white wine
  • 3 Tablespoons butter
  • 1 1/2 stalks celery, roughly chopped
  • 1 shallot, roughly chopped
  • 3 Tablespoons flour
  • lobster stock
  • 1 Cup heavy whipping cream
  • kosher salt
  • black pepper
  • 1 to 2 teaspoons Old Bay
  • 4 Tablespoons tomato paste
  • 1/2 to 3/4 Cup sherry
  • 1 to 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons butter

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So, there was this restaurant back home in Pennsylvania that served up the most amazing Creamy Lobster Bisque. Although the restaurant has been closed for many years, I still think about that amazing bisque. Tonight, I was on a mission to recreate it. I recall asking one of the servers what gave the bisque that unique flavor profile. It was SHERRY.

Additionally, I also knew that I wanted to make my own homemade lobster stock. Yes, you can buy it bottled up in most local grocery stores. But, why? So, this Creamy Lobster Bisque is homemade from stock to finish! This recipe was fairly easy for me to create. However, I kind of knew what texture and flavor I was trying to achieve. I’m going to need you to rely a lot on your sense of taste to achieve the most perfect Creamy Lobster Bisque. Meaning, a lot of this recipe is about technique, and not necessarily about how much of this, or that goes into it.

Take a quick peek at the video I created for TikTok. This should give you a fairly good idea of the process and what the Creamy Lobster Bisque should look like as you move along with the recipe.

a big bowl full of creamy lobster bisque


I used a combination of both lobster tail and claw meat. Luckily, my local fish counter had a bunch of claws in the case, so I picked up a few to add to the tails. No worries if you solely want to use lobster tails. Also, you can definitely use a whole lobster, or two. Keeping in mind, that a one and one-half pound lobster will yield only about six ounces of meat. Additionally, feel free to use as much lobster meat as you wish. My recipe yielded roughly around a pound of meat.



Grab a soup pot, or in my case, an enameled cast iron pot. Start heating up approximately three to four cups of water. Place lobster tails in pot and allow to cook through. Water in the pot should just barely cover the tails. Once the meat turns opaque and the shells are red, use tongs and remove the lobster tails from the pot and place into an ice bath. This will stop the meat from cooking and help to keep it super tender. Do NOT dump out the cooking water.

cooking three lobster tails in a red enameled cast iron pan

If you are also using claws, the likelihood is great that they are already cooked. You can place them in the water with the tails to just warm up for the last minute, or so. Once the lobster is cool enough to touch, remove the meat from the shells. Cut into bite-sized pieces. If you wish, you can leave a few pieces of the claw meat whole for garnish. Place the lobster meat in a bowl and reserve in the fridge.


Turn up the heat on the cooking water. Return the lobster shells back to the pot. You may need to add an additional cup or two of water. At this point, I ended up adding about two additional cups. Add in the kosher salt, black pepper and Old Bay seasoning. Toss in the celery stalks and bay leaves. Pour in the white wine. Allow to come to a boil. Reduce heat. Cover slightly and simmer for at least fifteen to twenty minutes. Continue to check the liquid level. You can add more water if needed. Just not too much, so as not to dilute the flavorful stock. This is kind of where your senses have to come into play.

Once the stock looks full of flavor, drain the lobster stock through a mesh strainer into a bowl. Using a mesh strainer will ensure that any tiny pieces of shell will not end up in the finished bisque. Reserve.


In the same pot you used to create the lobster stock (be sure to remove any tiny pieces of shell), toss in the butter, celery and shallots. Soften the vegetables for about five minutes. It’s ok if the butter browns a touch. Just be sure it does not burn. Dust the vegetables with the flour. Stir and allow the raw flour taste to cook off for a few minutes.

Pour in the lobster stock. Again, this is where you are going to have to go by instinct. Pour the broth in slowly. You may not need to use it all. If you do not use it all, you can easily store in the freezer for later use. You can always add more later, if needed. Add the kosher salt, black pepper and Old Bay. Stir in the heavy whipping cream. Lastly, mix in the tomato paste and a half cup of the sherry. Note, do NOT use cooking sherry that you can find in the vinegar aisle. Use the one that contains alcohol. You can typically find this in the wine aisle near the ports.

Allow the pot to come to a boil. You should notice the bisque start to thicken. Taste for salt. Also, if you can’t taste the sherry at this point, add in a touch more. I really enjoy the flavor combination of the lobster stock and sherry. So, I did add in the remaining quarter cup. Blend the bisque using an immersion blender. If you do not have one, you can use a stand up blender, or food processor. Although, the use of either of these alternatives, may require blending in batches.

At this point, if you notice the bisque is too thick, add in a touch more lobster stock. Blend again. If it is too thin, place a spoonful or two in a bowl and create a slurry with cornstarch. Using your immersion blender, pour in just a touch of the slurry at a time until the bisque reaches the proper consistency. Taste one last time for good measure.

a red enameled cast iron pot full of creamy lobster bisque


In a small pot, melt the two tablespoons of butter. Add in the reserved lobster meat. Basically, you are only trying to warm up the lobster. Grab your serving bowls. Add in a few pieces of the lobster meat to the bottom of each bowl. Ladle this amazing Creamy Lobster Bisque over the warmed lobster meat. Garnish each bowl with additional pieces of lobster and fresh chopped parsley. ENJOY!

If you are a fan of lobster, check out my recipes for Broiled Lobster Tails, Grilled Lobster Tail Pasta, Lobster Mac and Cheese, and The Best Lobster Roll. Additionally, serve this amazing Lobster Bisque as the soup course for your Feast of the Seven Fishes meal on Christmas Eve.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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  1. Oh my goodness I’ve made this it’s absolutely gorgeous. I’ve only left out the sherry as I didn’t have any. Delicious!!

  2. This looks absolutely amazing – I love lobster, and the bisque looks creamy and delicious!

  3. Just stunning – I’ve been thinking of splashing out on lobster for Christmas day and this recipe is just what I was after.

  4. Being from the east coast I love a good seafood dish and this looks delicious.

  5. Oh my! How decadent is this and I love that bowl! I have started planning my Christmas menu and have been looking for a great way to start it. Think I just found it!

  6. Ohhh what a lovely recipe! We need ti try this one out soon, never tried lobster bisque before! But it looks divine!

  7. […] weeks ago, as I was updating my Feast of the Seven Fishes blog, I knew I wanted to add a recipe for Creamy Lobster Bisque. It got me reminiscing about this restaurant back in Pennsylvania. They served the most incredible […]

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