Classy, elegant, and insanely delicious, this lobster bisque needs to make its way to your dinner menu as soon as possible! This recipe is absolutely divine and not one you will want to miss out on!

If you are a lobster lover like myself, you MUST TRY these lobster rolls, this lobster mac and cheese, and of course, these popular lobster tails! They are all so good! You won’t be able to pick a favorite.

The Best Lobster Bisque Recipe

Lobster bisque is the perfect marriage between fancy and elegant and down-to-earth comfort food. You can have all of that fantastic lobster flavor in a creamy soup while sitting by your fire at home. This recipe is filled with delicious ingredients that make the soup incredibly flavorful. Plus, you can dip in a homemade crostini or some bread to really take this soup over the top.

Lobster is usually reserved for special occasions, but with this velvety lobster bisque, you can enjoy this delicious flavor all year long! Lobster bisque is rich and creamy and can be served as an appetizer or main dish! Pair it with some delicious garlic bread and seafood pasta and this meal will get a “WOW!” from all of your guests.

Lobster Bisque Ingredients

Grab the few specialty items, and you will be enjoying this in the comfort of your own home before you know it! Once you look over this list of ingredients, you will realize that you probably have most of these items already in your kitchen! See the recipe card at the bottom of the post for a list of exact measurements.

• Raw Lobster Tails: This meat is what will bring in the flavor of the whole dish!
• Water: This will be the base of your lobster stock.
• Butter: I like to use unsalted butter in this recipe.
• Shallot: Similar to an onion, you will mince up this shallot before putting it in your recipe.
• Carrots: I slice large carrots that have already been peeled.
• Celery: The stalks can be chopped up into whatever size you rprefer. Just make sure that they are all similar in size so that they cook evenly.
• Garlic: Using minced garlic brings a delicious flavor to the lobster.
• Fresh Thyme: You will mince up some to put into the bisque and you should also save a few stems for garnish on top.
• Tomato paste: You don’t need much of this but it adds to the velvety texture of the bisque.
• Flour: I used all-purpose flour in this recipe.
• Dry White Wine: A dry white wine is a wine that isn’t sweet and has a high acidity.
• Heavy Cream: When you mix this in with the stock, you start to get a creamier texture.
• Salt and Pepper: Use these to enhance the flavors of the recipe.

How to Make Lobster Bisque

Before mixing the bisque, you will need to make your lobster stock! I have detailed all of the steps for you so that your lobster bisque turns out perfectly!

Lobster Stock

1. Boil water: In a large pot, add 10 cups of water, and bring to a boil. Be sure you have enough water to cover the lobster tails when they are added.
2. Add in lobster tails: Add the lobster tails to the pot of boiling water. Cover with a lid and boil for 5 minutes, or until the lobster tails turn bright red.
3. Cut and remove lobster meat: Using tongs, remove the lobster tails from the water. Save the liquid in the pot. Allow the lobster to slightly cool. Use kitchen shears to cut down the length of the tail. Split the shell apart and remove the lobster meat from the shell. Set aside the meat, and be sure to save the shells.
4. Add shells to water and simmer: Return the shells to the pot of water. Bring to a boil over medium high heat. Reduce the heat, and simmer for 15 minutes.
5. Chop: While the stock in simmering, chop the meat into bite-sized pieces and place in the refrigerator while you prepare the bisque. I like to leave some tails whole because it makes the presentation beautiful when serving!

Bisque

1. Melt and stir: In a large pot, add the butter and melt over medium heat. Add the diced shallot, carrots, and celery. Continue to stir and cook until soft for about 8 minutes. Stir in the garlic, fresh thyme, and tomato paste, and cook for 1 minute. Sprinkle in the flour and cook for an additional minute.
2. Deglaze and thicken: Add the dry white wine to deglaze the pan. Allow the wine to simmer for several minutes while stirring. The mixture should start to thicken. 
3. Strain stock: Remove the lobster shells from the pot. Measure 5 cups of lobster stock from the pot, and use a fine mesh strainer to strain the stock into the bisque. Reduce heat and let simmer until liquid is reduced and the flavors blend together. While stirring occasionally, this should take about 30 minutes. Once the liquid reduces, the mixture will thicken.
4. Blend: Next, remove the bisque from heat. Use an emulsion blender to blend the ingredients together until smooth. You can also carefully transfer the bisque to a standing blender to mix if you prefer.
5. Add cream and meat: Once the bisque is blended, add the cream and chopped lobster meat. Stir to combine, and heat for an additional 5 minutes. Season with salt and pepper to taste. *See notes for seasoning.
6. Garnish and serve: Garnish with fresh thyme leaves and serve with crusty artisan bread on the side.

More Seafood Recipes to Try

Seafood is delicious and versatile.  The variety of flavors taste amazing in so many different things! I’ve gathered up some of my favorite seafood recipes that you can enjoy all year long. Try one or try them all, you will have a hard time picking your favorite!

Dinner

Honey Garlic Butter Scallops

Dinner

Air Fryer Cajun Garlic Butter Tilapia

Dinner

Chicken & Shrimp Paella

Dinner

Brown Sugar Garlic Air Fryer Salmon

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Lobster Bisque

Classy, elegant, and insanely delicious, this lobster bisque needs to make its way to your dinner menu as soon as possible! This recipe is absolutely divine and not one you will want to miss out on!

Course Appetizer, Dinner

Cuisine Seafood

Keyword lobster bisque

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 people

Calories 449kcal

Author Alyssa Rivers

Ingredients

Lobster Stock

• 4 lobster tails, raw
• 10 cups water

Bisque

• 4 Tablespoons butter
• 1 shallot, minced
• 2 large carrots, peeled, diced
• 3 celery stalks, diced
• 2 teaspoon garlic, minced
• 1 teaspoon fresh thyme, minced (save a few stems for garnish)
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour
• 1 1/2 cups dry white wine
• 5 cups lobster stock
• 1 cup heavy cream
• 1 teaspoon kosher salt (more to taste)
• 1/2 teaspoon pepper

Instructions

Lobster Stock

• In a large pot, add 10 cups of water, and bring to a boil. Be sure you have enough water to cover the lobster tails when they are added.
• Add the lobster tails to the pot of boiling water. Cover with a lid and boil for 5 minutes, or until the lobster tails turn bright red.
• Using tongs, remove the lobster tails from the water. Save the liquid in the pot. Allow the lobster to slightly cool. Use kitchen shears to cut down the length of the tail. Split the shell apart and remove the lobster meat from the shell. Set aside the meat, and be sure to save the shells.
• Return the shells to the pot of water. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 15 minutes.
• While the stock is simmering, chop it into bite-sized pieces and place it in the refrigerator while you prepare the bisque. I like to leave some tails whole because it makes the presentation beautiful when serving!

Bisque

• In a large pot, add the butter and melt over medium heat. Add the diced shallot, carrots, and celery. Continue to stir and cook until soft for about 8 minutes. Stir in the garlic, fresh thyme, and tomato paste, and cook for 1 minute. Sprinkle in the flour and cook for an additional minute.
• Add the dry white wine to deglaze the pan. Allow the wine to simmer for several minutes while stirring. The mixture should start to thicken.
• Remove the lobster shells from the pot. Measure 5 cups of lobster stock from the pot, and use a fine-mesh strainer to strain the stock into the bisque. Reduce heat and let simmer until liquid is reduced and the flavors blend together. While stirring occasionally, this should take about 30 minutes. Once the liquid reduces, the mixture will thicken.
• Next, remove the bisque from heat. Use an emulsion blender to blend the ingredients together until smooth. You can also carefully transfer the bisque to a standing blender to mix if you prefer.
• Once the bisque is blended, add the cream and chopped lobster meat. Stir to combine, and heat for an additional 5 minutes. Season with salt and pepper to taste. *See notes for seasoning.
• Garnish with fresh thyme leaves and serve with crusty artisan bread on the side.

Notes

Tips for seasoning-  feel free to flavor your bisque to your liking!  You can add more fresh thyme, or even a ½ tsp of herb de Provence or dried Italian seasoning would be a lovely addition.

Nutrition

Serving: 1cup | Calories: 449kcal | Carbohydrates: 19g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 336mg | Potassium: 513mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7649IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg

This classic bean soup recipe is smoky and irresistibly satisfying! It’s quick and easy in just over 30 minutes.

Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this Smoky Bean Soup! Make room in your heart for this recipe, because this one dazzles. Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. It uses canned beans, but it tastes like it’s been simmering all day. Each silky, smoky spoonful is a bit of heaven. (Plus, it saves well too!)

Ingredients in this bean soup

Sure, there are bean soups with dried beans, and crockpot recipes that simmer for hours. (You know, the kind with the ham hock?) We love those, but we also love fast and easy soups that required little foresight. This classic bean recipe requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:

• Canned navy beans
• Canned kidney beans
• Fire-roasted tomatoes (important: see notes below)
• Vegetables: yellow onion, carrots, celery, garlic
• Olive oil
• Vegetable broth
• Spices: Smoked paprika, cumin, fennel seeds, and salt

Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimenton, that infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use it in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor.

Notes on the beans

Various types of bean work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use cooked beans that you may have on hand. But we have a few tips for the variety of beans you use here:

• Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they can taste large and starchy. Think of using a smaller bean like pinto or black beans instead.
• Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
• You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total.

Find fire roasted tomatoes for best flavor

The best secret in this bean soup, besides the savory combination of spices? Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:

• Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
• Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
• Can’t find them? Use the highest quality canned tomatoes you can find. Simmer 5 to 10 minutes longer than specified below, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

Leftover storage

This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.

Sides to serve with bean soup

Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:

• Muffins like cornbread muffins or popovers
• Green salad like arugula salad, goat cheese apple salad, kale salad, or spring mix salad
• Bread like skillet cornbread or garlic toast
• Sandwich like gourmet grilled cheese or baked grilled cheese
• Quesadilla like baked quesadillas

More bean soup recipes

Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:

• Try Easy Black Bean Soup
• Opt for Cozy White Bean Soup
• Go for Easy Kale Soup with White Beans
• Try Chickpea Soup with Rice, aka garbanzo bean soup!

01

Easy Black Bean Soup

02

Cozy White Bean Soup

03

Easy Kale Soup

04

Chickpea Soup with Rice

This bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Classic Bean Soup

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• Author: Sonja Overhiser
• Total Time: 33 minutes
• Yield: 6
• Diet: Vegan

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Description

This classic bean soup recipe is smoky and irresistibly satisfying! It’s quick and easy in just over 30 minutes.

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Ingredients

• 1 medium yellow onion, small diced
• 2 large carrots, diced
• 2 celery ribs, diced
• 4 large garlic cloves, minced
• 3 tablespoons olive oil
• 28-ounce can crushed fire roasted tomatoes
• 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
• 1 15-ounce can kidney beans, drained
• 1 quart vegetable broth
• 2 tablespoons smoked paprika
• ½ teaspoon cumin
• 1 teaspoon fennel seeds
• 2 teaspoons kosher salt

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Instructions

1. Dice the onion, carrots and celery. Mince the garlic.
2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

Notes

*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Category: Main dish
• Method: Stovetop
• Cuisine: Soup

Keywords: Bean soup, bean soup recipe

A Couple Cooks - Recipes worth repeating.

This healthy Broccoli Potato Soup is great comfort food!

I’m a big fan of potato soup and baked potato soup, but this potato soup has broccoli in it! It’s made a little bit healthier using evaporated skim milk instead of heavy cream. And it’s chunky instead of blended. But it’s still wonderfully creamy and delicious. Soup is the perfect meal to make on a chilly day, and this soup is definitely one to enjoy!

Ingredients needed:

• extra virgin olive oil
• yellow onion
• garlic
• red potatoes
• all purpose flour
• salt/pepper
• chicken or vegetable broth
• canned evaporated skim milk
• broccoli
• fresh Italian parsley
• fresh basil

How do you make Broccoli Potato Soup?

The full, printable recipe is at the end of this post.

Heat the olive oil in a pot. Sauté onion and garlic until the onion is softened. This should take about 5 minutes.

Stir in the potatoes, flour, salt and pepper. Add chicken broth and evaporated milk, and bring to a boil. Simmer for 20 minutes, or until the potatoes are tender.

Add broccoli, parsley and basil. Simmer for an additional 10 minutes.

Ladle individual servings into bowls, and serve!

Ingredient substitutions and changes:

I like the use of red potatoes in this recipe because leaving the skin on adds some pretty color to the soup. You can use any potato for this broccoli potato soup, and you can peel the potatoes if you prefer not to leave the skin on.

Use vegetable broth if you’d like this recipe to be vegetarian. Use chicken broth if you don’t care (more flavor!)

Canned evaporated milk works wonderfully in soup because it makes it nice and creamy. You can substitute 1 1/2 cups half and half, if you’d like.

Leave out the parsley, if you need to. And the substitution of fresh thyme for fresh basil would be good too.

How to make this soup gluten free:

Make sure you use brands of broth that are known to be gluten free. Instead of using all purpose flour (for thickening the soup), use a good gluten free substitute such as potato starch or tapioca starch.

Here are a few more comfort food soups you might like to try:

• Loaded Potato Soup
• Creamy Chicken and Rice Soup
• Creamy Chicken Enchilada Soup
• Beef and Barley Soup
• Wisconsin Style Beer Cheese Soup

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Broccoli Potato Soup

This hearty and healthy soup recipe is a great comfort food.

Course Soup

Cuisine American

Keyword broccoli, potato, soup

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 6 bowls

Calories 233kcal

Author RecipeGirl.com (via GMA's Cut the Calories Cookbook)

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped yellow onion
• 3 medium garlic cloves, minced
• 4 medium red potatoes, cut into ½-inch cubes but not peeled
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Two 14.5-ounce cans fat-free, low-sodium chicken or vegetable broth
• One 12-ounce can evaporated skim milk
• 1¼ pounds broccoli, trimmed and divided into small florets; stems peeled and cut into ½-inch chunks (you should end up with about 4 cups)
• 1 tablespoon minced fresh Italian flat-leaf parsley
• 1 tablespoon chopped fresh basil

Instructions

• Heat the olive oil in very large heavy saucepan over moderately high heat until ripples appear on the pan bottom, about 1½ minutes. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
• Add the potatoes, flour, salt, and pepper, stirring well to mix. Slowly add the chicken broth and evaporated milk, stirring constantly. Bring quickly to a boil while continuing to stir.
• Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
• Add the broccoli, parsley, and basil and simmer uncovered, stirring now and then, until broccoli is crisp-tender, about 10 minutes.
• Ladle into soup bowls and serve.

Notes

• If you are preparing this recipe as gluten free, just be sure to use a brand of broth that is known to be GF, and use a thickener replacement for the all-purpose flour, such as potato or tapioca starch.

Nutrition

Serving: 1bowl | Calories: 233kcal | Carbohydrates: 41g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 1264mg | Fiber: 5g | Sugar: 11g | Vitamin A: 897IU | Vitamin C: 101mg | Calcium: 238mg | Iron: 2mg

The post Broccoli Potato Soup appeared first on Recipe Girl®.

These foil french bread pizzas made with Reynolds Wrap® Non-Stick are perfect for any family dinner! Crispy, cheesy, and delicious, your family won’t be able to resist coming back for seconds!

If you love homemade pizza, then you must try these sliders, these pepperoni rolls, or even this fantastic dessert pizza. Try them all out, and you will realize that the most challenging part is picking your favorite!

Reynolds Wrap® Foil French Bread Pizzas

I am excited to partner with Reynolds Wrap® for this past. You all know how much I love an easy and delicious dinner recipe! These Reynolds Wrap® Non-Stick Foil French bread pizzas are the absolute best! When you place the foil around the bread, it makes the outside so crispy! Plus, the cheese and toppings are so flavorful that you will savor every bite. This pizza is convenient because you make it and freeze it ahead of time, so no more store-bought frozen pizzas for you! You can just pop them in the oven when you are ready to eat. In less than 15 minutes, you have a kid-friendly meal on your table! The Reynolds Wrap® Non-Stick Foil won’t stick to your food, so it is my go-to for all of my foil meals. It also makes clean up a breeze!

Not only are these so delicious, but they are super easy to make! My kids love helping me make these, and the best part about them is that they can add whatever toppings they want and make their pizza perfect for them! This pizza is a family favorite and if you want another meal that your kids can help make, then you must try these chicken skewers. They will love helping you mix and match all of the food!

Ingredients to Make Foil French Bread Pizzas

It makes my mouth water just thinking about them. To make these foil french bread pizzas, I use Reynolds Wrap® Non-Stick Foil, which helps the pizzas turn out perfectly crispy. See the recipe card at the bottom of the post for exact measurements.

• French bread: French bread is my favorite because it is just thr right texture and makes the perfect simple and easy pizza crust.
• Pizza sauce: You can use homemade pizza sauce or take this recipe to the next level using my homemade pizza sauce.
• Mozzarella cheese: Mozzarella is the classic cheese used on pizzas because it brings such a great taste!
• Toppings: Pepperoni, mushrooms, tomato, sliced olives, fresh basil.
• Reynolds Wrap® Non-Stick Foil: The foil is my favorite to use because it helps my food cook perfectly without sticking and makes clean-up so easy!

Let’s Make Some Homemade Pizza!

This pizza recipe is quick and easy. It’s a go-to meal at our house, and I absolutely love that the clean-up is so much easier than pizza made from scratch. Keep this recipe on hand for those busy, activity-filled weeknights!

1. Slice, add sauce and toppings: Slice the French bread length wise and then into three sections. Spread on pizza sauce. Top with shredded cheese and desired toppings.
2. Wrap in foil and freeze: Tear 4 pieces of Reynolds Wrap® Non-Stick Foil. Place the bread in the center of the foil and wrap in the foil. Freeze for 1-2 hours.
3. Preheat oven and bake: When ready to bake, preheat oven to 425 degrees. Open up the top of the foil packs and bake for 12-14 minutes or until cheese is bubbly.

More Delicious Pizza to Try

Pizza is a family favorite around here so I am always looking for ways to switch it up. Pizza is so great because you can change up the toppings, the shape, how its baked and still have that same classic taste without getting bored! Here are a few of my favorite tried and true pizza recipes for you to try after this one!

Dinner

Chicken Alfredo Pizza

Dinner

BBQ Pulled Pork Pizza

Dinner

Pepperoni Pizza Lasagna Rolls

Dinner

Awesome Air Fryer Pizza

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Foil French Bread Pizzas

These foil french bread pizzas made with Reynolds Wrap® Non-Stick Foil are perfect for any family dinner! Crispy, cheesy, and delicious, your family won't be able to resist coming back for seconds!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword french bread pizza

Prep Time 1 hour 10 minutes

Cook Time 15 minutes

Total Time 1 hour 25 minutes

Servings 4 pizzas

Calories 464kcal

Author Alyssa Rivers

Ingredients

• 1 loaf French bread
• 1/2 cup pizza sauce
• 2 cups mozzarella cheese
• Pepperoni
• Mushrooms
• Tomato
• Sliced Olives
• Fresh Basil
• Reynolds Wrap Non-Stick Foil

Instructions

• Slice the French bread lengthwise and then into three sections. Spread on pizza sauce. Top with shredded cheese and desired toppings.
• Tear 4 pieces of Reynolds Wrap Non-Stick Foil. Place the bread in the center of the foil and wrap it in the foil. Freeze for 1-2 hours.
• When ready to bake, preheat the oven to 425 degrees. Open up the top of the foil packs and bake for 12-14 minutes or until cheese is bubbly.

Nutrition

Calories: 464kcal | Carbohydrates: 59g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 1025mg | Potassium: 272mg | Fiber: 3g | Sugar: 4g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 331mg | Iron: 4mg