This Healthy Lobster Bisque is not only creamy and flavorful but also made with clean, wholesome ingredients. Perfect for a comforting meal that’s both delicious and healthy!
Love soups? Here are my favorite soup recipes, including Split Pea Soup and Hearty Beef Stew.
Looking for a comforting and flavorful meal? Try my Healthy Crab Cakes | With Lemon Dill Aioli and Sweet Potato Soup recipes for a healthy and satisfying option!
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For the longest time, I used to order lobster bisque at restaurants whenever I saw it on the menu. It was part of a great date night meal, like this Healthy No-Bake Cheesecake or my Garlic Stuffed Mushrooms. This was back in my “pre-clean” days so I didn’t really think much about the amount of butter, cream, or flour that might have been in the bisque.
All I knew was that it was rich, creamy, and delicious.
I never really thought that I should just try to make my own healthy lobster bisque at home because there was just something about it that seemed so elaborate, so fancy. Like it could only be made at a fancy restaurant.
Silly me, since I had already made my Butternut Squash Bisque.
In all truth, making lobster bisque is actually very EASY to make. In fact, you’re not gonna believe just how easy it is to make this tasty, luscious bisque at home -- and without the hefty price tag at a fancy pants restaurant. Plus, I was able to turn it into a healthy lobster bisque, which means I can enjoy it even more often!
What makes this healthy lobster bisque so special is its simplicity, using fresh lobster and wholesome ingredients to create a healthy, indulgent dish.
Let me show you how!
Reasons You'll Love It
- Rich and indulgent flavor
- Healthy and clean-eating friendly
- Simple to make
- Customizable heat and texture
Ingredients For Healthy Lobster Bisque
Packed with rich flavors and ready in no time, this healthy lobster bisque is a great option for both special occasions and weeknight dinners.
- Lobster: Fresh lobster tails are best, but you can also use pre-cooked meat for convenience. Make sure to save those shells for extra flavor in your broth! You could also swap the lobster for shrimp if preferred. And, if you love shrimp, check out my Creamy Tuscan Shrimp, too!
- Coconut Milk: You can sub with whole milk or half and half, if desired. This healthy lobster bisque delivers a creamy texture without being heavy, thanks to the coconut milk.
- Chicken Broth: Opt for low-sodium chicken broth to better control the saltiness of your dish. You can also swap in ½ cup of white wine to make it a bit more healthy, if desired. You can use store-bought or make your own Homemade Chicken Broth.
- Hot Sauce: Feel free to adjust the amount to match your spice preference—it’s all about balance! My favorites are La Cholula, Franks, and Tapatio.
- Chickpea Flour: This blends easily into the broth, creating a smooth consistency without compromising on flavor or nutrition.
- Lobster Stock: In order to cook the lobster, you’re going to boil a pot of water. So, that water is the beginning of our stock. Once the lobster is cooked and you remove the flesh from the shell, just toss the emptied lobster shells back into the pot and boil for another 10 minutes to get your stock. Trust me - this will make a huge difference in the final flavor of your bisque.
How To Make Lobster Bisque
If you're new to making bisque, don't worry—this easy lobster bisque recipe walks you through every step for a delicious, creamy result. If you can boil water and use a blender, you're all set!
- Step 1: Fill a large pot half-way with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque.
- Step 2: Remove the lobster from the shell either by cutting through the shell with kitchen shears (my preferred method) or chopping in half and pulling out the flesh.
- Step 3: Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces.
- Step 4: Heat the olive oil in a sauce pan over medium-high heat. Add the shallots and onion and saute until tender, about 5-6 minutes. Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant. Add the chickpea flour to the onion-shallot-garlic mixture and stir to combine. Cook for 2 minutes.
- Step 5: Slowly add the chicken broth and deglaze the pan if any bits are sticking to the pan at this time. Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
- Step 6: Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the coconut milk and lobster chunks.
Pro Tip: Don't skip the step to save the lobster shells after removing the meat. Simmering them in the reserved water will make a rich homemade stock that will take your healthy lobster bisque’s flavor to the next level! This is a great way to add a ton of flavor without any more added ingredients.
Lobster Bisque Goes Well With:
- Dinner Roll: Is there seriously anything better than a thick, creamy soup and a warm and chewy dinner roll? My favorite is these Sweet Potato Rolls fresh out of the oven.
- Simple Salad: Since the bisque is already quite filling, a nice simple salad like my Apple and Gorgonzola Salad with Balsamic Vinaigrette is the perfect pair.
- Main Protein: I associate lobster bisque with date night and going out to a fancy steak restaurant. Naturally, that means I crave a delicious Pork Tenderloin or juicy Pan-Roasted Ribeye alongside my healthy lobster bisque.
How To Store
To store this healthy lobster bisque in the fridge, allow it to cool completely before transferring it to an airtight container (I prefer these meal prep containers). It will keep fresh for 3-4 days when stored properly.
To store in the freezer, let it cool completely and transfer it to a freezer-safe container or bag. Leave some space at the top for expansion. It will keep for up to three months in the freezer.
Recipe FAQs
How do I thicken healthy lobster bisque?
The usual way to thicken lobster bisque is to use flour. In this lobster bisque recipe, I use chickpea flour instead of all-purpose flour (which is what’s usually used in lobster bisque recipes) to make it less refined and more healthy. The chickpea flour works perfectly and makes it so this bisque is gluten-free and refined flour free. The other way to thicken bisque is by blending it, which is part of the instructions.
Can I use frozen lobster tails for this recipe?
YES! Frozen lobster tails work great. I recommend thawing them before adding to the boiling water to ensure you don't overcook them.
Can I use other types of seafood in this recipe?
Yes, shrimp and crab would also work great in this recipe.
More Healthy Soup Recipes
If this creamy and flavorful healthy lobster bisque recipe inspired you to try more creamy soup recipes, check out some of my favorites!
If you tried this Healthy Lobster Bisque recipe or any other recipe on my site, please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you.
Healthy Lobster Bisque
Equipment
- Stock Pot or Large Deep Skillet
- blender
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 4 lobster tails, in shells
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoon chickpea flour, plus more as needed
- 2 cup low sodium chicken broth, divided
- 1 teaspoon hot sauce
- 1 ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 tablespoon tomato paste
- 1 ½ teaspoon paprika
- 2 cups reserved lobster stock (see instructions below)
- 2 cups full fat coconut milk
Instructions
- Fill a large pot half-way with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque.
- Remove the lobster from the boiling water and allow to cool. Reserve the water -- this will become your lobster base.
- To make the lobster stock, remove the lobster from the shell either by cutting through the shell with kitchen shears (my preferred method) or chopping in half and pulling out the flesh. Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces. Throw the shells back in the water you just boiled the lobster in and boil for another 10 minutes. After 10 minutes, strain the water from the shells using a fine mesh strainer, reserving 1 ½ cups of the base.
- Heat the olive oil in a sauce pan over medium-high heat. Add the shallots and onion and saute until tender, about 5-6 minutes. Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
- Add the chickpea flour to the onion-shallot-garlic mixture and stir to combine. Cook for 2 minutes.
- Slowly add ¼ cup of the chicken broth, taking care to slowly incorporate into the thickened mixture. Once mixed in and smooth, add the hot sauce, salt, pepper and thyme. Cook for 1-2 minutes until this mixture becomes a thick paste.
- Slowly add the remaining chicken broth and deglaze the pan if any bits are sticking to the pan at this time.
- Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
- Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth.
- Return the blended mixture to the pan and add in the coconut milk and lobster chunks. Taste at this time to check if any additional salt or pepper is needed.
- Heat through, and then serve. Top with extra lobster meat, a sprinkle of fresh thyme, or a drizzle of olive oil for a beautiful presentation.
Video
Notes
- Save the Lobster Shells: After removing the meat, use the shells to make a flavorful broth by simmering them with water and aromatics. Don't throe them away!
- Thicken Gradually: If your bisque is too thin, whisk in a little more chickpea flour, a teaspoon at a time, until you reach the desired consistency.
- Serve Immediately: Lobster bisque tastes best when freshly made. If reheating, do so gently over low heat to preserve its creamy texture.
Nutrition
This post contains affiliate links for the kitchen items I use regularly and highly recommend.
Wendie Seguljic
Can I use seafood stock or chicken broth, as I already bought lobster meat.
Lacey Baier
Yes, I'd recommend using seafood stock for the added flavor, but chicken broth will work.
Melissa C
Thank you for this recipe!!
My dad has been diagnosed with celiac disease for over 20 years. Lobster bisque is something that he can never order on a restaurant menu.
He absolutely loved this dish (as did the rest of the family). We will definitely be making again!
Lacey Baier
Oh, that's so awesome he can still enjoy it!
Christine
I love finding and making new recipes from the web and have never left a review....ever, but this healthy bisque was one of the best things I’ve ever made. I followed the recipe exactly with the exception of using paleo flour instead of chickpea. A-M-A-Z-I-N-G. I will definitely be making this again. Thank you for sharing this gem.
Lacey Baier
Yay! I'm so glad you enjoyed it!
stevo
Lacey,
thanks for your attention to detail and for a very tempting "project recipe". Your healthy eating tips are also very welcome as I have just read on other sites that this is a virtual health food! I am now enlightened.
I will be buying some Chick pea flour today.
Lacey Baier
Woot! I hope you love it!!
Kelly
I was really surprised how much we loved this recipe! I accidentally added the paprika a step too early so my roux smelled a little... spicy at first. The coconut milk totally makes this dish.
I didn't use 8 lobster tails- I used one whole 1.5lb lobster, and that was plenty for us, and the whole can of coconut milk (including cream at the the top of the can). Also used regular flour instead of chickpea, added a half cup more of the stock, and used 2 tbsp tomato sauce instead of paste (opened up wrong can by accident and just went with it).
Spicy, warm, rich... perfect with some crunchy bread on a cold night. Thanks!
Lacey Baier
Oh, I am so glad you enjoyed it so much 🙂
Teresa
Delicious!! I didnt have white wine or chick pea flour so I added a touch of vodka and thickened it with xanthan gum!!! Super easy will make again!!!!
Lacey Baier
Awesome!!
Kathleen Walseth
I use the original recipe (footnoted at the bottom) but substitute some of the cream for milk. The sherry gives it a nice flavor but if I don’t have any on hand the dry vermouth works also. You can freeze the recipe before putting in the cream. When you want some bisque just steam a lobster tail, add the dairy and you’re done. Very simple and excellent.
Lacey Baier
I'm so glad you enjoyed it, Kathleen!
Mary Tognazzini
Lobster comes in all sizes, how many cups is your three?
Lacey Baier
It roughly makes about 1 1/2 cups of lobster meat.
Anna Sampson
It can only get better! I had four lobster tails in our freezer. I would guess they had been there for at least two years, probably more. I wanted to cook them to see if they were still good, so my husband mentioned "Lobster Bisque". I made the Lobster Bisque according to your recipe, and it was GREAT!! Even with old lobster tails, it was GREAT!!! My husband and I were VERY PLEASED!!!! It was his birthday and I usually try to fix him lobster, so I gave it a shot. Thank you and I will make more.
Lacey Baier
Yay! So glad you and your hubby enjoyed it!!