Lobster Bisque

207 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Wilma Scott
Recipe by  Wilma Scott

“Simple and quick seafood soup!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
  2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
  3. Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

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Reviews (207)

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Okay... this recipe was very good, but there were a few adjustments that I had to make. I went ahead and followed the directions, but instead of using milk, I substituted it with heavy whipping cream. I chopped the onions, instead of slicing them. I also added a few tablespoons of tomato puree, I added some more worestshire sauce and some more chayenne pepper and VIOLA! The recipe was perfected. Oh... I also let it cook on low heat for about 1 hour. The trick to this recipe is to allow it to simmer. Wilma, you had the right idea, but you just needed a little more special additions to your recipe to make it perfect. Thank you for giving me the basics. This has become one of my family's favorite! Michi in Miami



I discovered that it's possible to purchase a 12oz bag of frozen Australian slipper lobster tails at Trader Joe's for $8.99 so that's what I used. This soup was excellent! The lobster tails were raw and had to be sauteed. I reduced the liquid from them and added it to the soup. I made the following modifications: doubled the flour and butter, used 1 cup heavy cream and 1 cup reduced fat milk instead of two cups milk, added about 3 tbsp tomato paste, and used the extra cayenne pepper, extra Worcestershire sauce plus black pepper, parsley and garlic powder suggested in earlier reviews, and I simmered the soup for about an hour and a half. The one change I would make next time: I thought that simmering the lobster overcooked it and made it a bit tough. Next time I would add the lobster just before serving. Even better than the little Italian restaurant in my neighborhood. Will definitely make this again (and again).



This was bar none the best and easiest recipe ever. I like others changed a few things, I used one cup of milk and one cup of half-and-half, instead of an onion I used one small shallot, two tabelspoons of tomatoe paste (just enough to make the soup a little pink), I added a touch of old bay seasoning, a spalsh of garlic powder. Other people suggested three tabelspoons of flour, mine was very thick with two. I did not use lobster I used shrimp that i put through the food processor just for a second. Voila! Such a great recipe.

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Amount Per Serving (4 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 11.2 g
  • 4%
  • Protein
  • 28.1 g
  • 56%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Special Lobster Bisque


next recipe:

Lobster Bisque II