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!
In This Post You'll Find:
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.
Calen
First off, Lacey you were right to avoid the alchohol when pregnant
http://www.todayifoundout.com/index.php/2011/11/alcohol-doesnt-really-cook-out-of-food-in-most-cases/
Second what type of white wine did you use a dry or a sweet?
Lacey Baier
Thanks, Calen 🙂 I use a dry wine for this recipe - when NOT prego 😉
Calen
So me and my wife made the soup and just want to say that we both absolutely loved it! Thank you so much.
Lacey Baier
YES! You're so welcome, Calen. Thanks for letting me know how it went 🙂 LOVE this bisque!
Caren
So, instead of Cioppino which I make every year on Christmas Eve, I made a last minute change to lobster bisque since my family requested a change. I did not want to make the lobster base since I had longastino-chunks of lobster meat and no actual shells. I used a combination of vegetable stock and clam juice since no fish bullion could be found. 1 c veg stock and 1/2 c clam juice....it turned out awesome! My 3 picky teenagers and pickier husband all loved it! They all told me to add to my regular rotation! Not sure I will due to the cream, but every now and then is a definite! I tried to give 5 stars but would only let me rate it 4..
Lacey Baier
Awesome - so glad your family enjoyed it. Yep, this is definitely a special occasion treat lol 🙂
MikeG
ICYC, most of the alcohol cooks out, as with most all hot food recipes that call for it, so you could have eaten it when pregnant.
If you can serve it to a kid, you can eat it pregnant. I've never heard that kids can't eat lobster bisque. My daughter loves it.
Lacey Baier
lol, I suppose you're right - but I still wanted to play it safe 🙂
Rosanna
This recipe is amazing! I tried it the first time with lobster tails, but would I be able to use whole lobsters instead of just the tail? If so, should 1 lobster cover this recipe?
Lacey Baier
Yay! So glad you enjoyed it, Rosanna. I've only ever tried it with just the tails, but if you have a large lobster with an equivalent amount of meat, that should be fine 🙂
Jim B
What do you suggest for making this 1 day advance of serving? Can I still cook the Lobster, give it an ice bath, refrigerate and then add to the soup when re-warming on the stove top? Thanks
Lacey Baier
Jim, while I haven't tried it myself to be certain, yes I would go ahead and cook the lobster ahead of time like you suggest - especially since you need that flavor for the stock. I have had leftovers of the completed soup a day or two after and the lobster is still tender so it might not be necessary to go to the trouble of the ice bath, though. I'd love to know how it turns out 🙂
Joanie
Hi Lacey, this recipe sounds delicious. Want to make it for a party, but do you think I could make it a couple days in advance and refrigerate it?
Thanks.
Lacey Baier
Hmmm...I've never made it that far out Joanie, but I have had left-overs reheated in the microwave and it has been delicious. I hope that helps!
Joanie
Great, thank you. I'll let you know.☺️
karen
this was the best and easy recipe to follow, i added a little fresh sweet corn and made fresh corn fritters as a garnish
Lacey Baier
Oh my goodness, those two additions sound marvelous, Karen! 🙂
CJoy
If one buys the pre-cooked Lobster, then we don't have shells to use.
I do have Lobster Better than Bouillon, so I will be using this.
I will try to come back to report how much I used.
Lacey Baier
Ok, good point...looking forward to how it goes for you!
Jackie
How did it come out? How much did you use?
Jane
I made this last night. Fantastic! I will make this again and again! I think I will try adding shrimp, scallops and crab meat for a seafood bisque.
Lacey Baier
Yum, great ideas 🙂 So glad you enjoyed it!
Brian
I love it, my family loves it - many thanks for the recipe!
Lacey Baier
Yay! You're so very welcome 🙂
Mike
You know, the alcohol in the soup cooks-out and you can still eat it while pregnant...
Lacey Baier
lol I've heard different stats on such things so I find it best to just stay away entirely 🙂
kaitlyn
Love this recipe. So easy! I used 4 smaller tails and cut back just a touch on the heavy cream. My boyfriend asks me to make this for him all the time now it's his new favorite!
Lacey Baier
Yay! Thanks for the feedback - I am so happy you both enjoy this recipe so much 🙂
Teresa
I made this exactly as the recipe and it was AMAZING! I'm going to make it again tonight but wondered about doubling or tripling the recipe...is it just straight forward tripling or do the ingredients need to be modified a bit?
Lacey Baier
I've honestly never tried with this recipe, teresa. Would you be willing to be my guinea pig? lol My thought would be to simply double or triple.
Renee
Yum!! I just made this with a few tails that were still too frozen to make along with Valentine's dinner yesterday. I did add more of the lobster base to stretch the soup farther - so maybe not as thick, but it was still very tasty and rich like lobster bisque should be.
Lacey Baier
Good to know about stretching it with more base and how that worked out. So glad you enjoyed it 🙂
Cheryl
Made this last night for an anniversary dinner. Easy and delicious!
I used two 8oz tails because that's how they came packaged and at $12.99 a package, two didn't fit my budget. Next time–and there will be a next time!–I'll budget accordingly because more meat would have been better. I'll also try a regular blender because I couldn't get the base as smooth as I wanted it with an immersion blender. The soup was super rich and tasty, and there's about two cups left over for lunch! Thanks, Lacey.
Lacey Baier
Awesome, thanks for the feedback - so glad you enjoyed it 🙂 And happy anniversary!!