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.
Kelly
Made this last night for my husbands birthday dinner and it was a true hit. It was so much easier than I thought a bisque would be and truly restaurant quality. Both my daughters requested it for Christmas and their birthdays!
Lacey Baier
Isn't it shocking just how easy it is to make? I am still shocked every time!
cheryl
This recipe was very user friendly and not difficult, my husband said yummy. I did use fat free half and half to keep the fat content down as a healthier dish. I made the stock from live lobsters which I bought my local grocery store which had an abundance of lobsters from New Years and had a managers special for 3.99 a pound. I did double the recipe and it came out fine. I saved some stock in case i needed to thicken the soup which i had to do so i used the extra lobster stock and corn starch mixture which worked great. I used three whole lobsters which gave me that extra stock, besides the fact that the sale was awesome so much more lobster meat in the soup. My husband is also bringing the bisque to work tomorrow to share with his collegues.
Lacey Baier
Yay, so glad you all enjoyed it!! That's a lot of lobster to use - must have been awesome 🙂
mary gnau
This was perfect! The hubby and I just finished 2 big bowls! The only thing is that I only had smoked paprika and the cheap cooking sherry. Luckily our local Fresh-Thyme market usually have lobster tails for under $5...so I also added another tail. It was quite filling. Thanks!!! (I cooked in my slippers too!)
Lacey Baier
Love adding more lobster, especially when it's on sale 😉
Tish Bailey
I usually don't even do comments, but this bisque deserves the time and effort to leave a review.
This was this most outstanding bisque I have ever tasted! Me and my husband make it a point that every restaurant that we go to if there is bisque, we are ordering and always ready to critique! Well, I just made this for Christmas and me and my hubby agree, this is the best bisque we ever tasted! And he wants to know when I will make some more! Because my beloved lobster is not cheap (I paid $45 for 5 lobster tails!), I can only splurge on special occasions or when they go on sale, but I can't wait to make this deliciousness again....great job and thanks for the share!
Lacey Baier
Thank you so much for sharing your comment 🙂 As someone who doesn't usually comment as well, I truly appreciate it!
Julia G.
Lobster Bisque Recipe
Have you ever doubled the recipe?
I'm having 20 people in Christmas Eve and we have a tasting type of menu. I will definitely need more than one batch.
Lacey Baier
I haven't doubled it, but I don't see why it wouldn't easily double.
sally
Can this be frozen?
Jocelyne Marleau
How many servings with this recipe. This is not indicated and can the soup be made ahead and frozen. Please advise asap as I'm looking at making the soup for Easter.
Lacey Baier
Hi Sally! I've never tried to freeze it before, but I'd bet it would freeze well - just wait to add any coconut milk or cream until reheating time, as that won't freeze quite as well.
Gina Tomassi
Hi, I think I made a mistake with the thyme. I bought thyme powder. I think I may have put too much. Is there a way to make this right? how much powder to the dried thyme?
thanks!
gina
Linda Miller
I have some seafood broth that I bought and wondered if I could use this as the lobster base.
Lacey Baier
Yes! That would work as well 🙂
Denise
This recipe is fantastic! Don't be fooled by the word "Easy" in the title! I followed the instructions to the letter and it is Absolutely the best bisque I have ever had!
Lacey Baier
Yay! 🙂 xoxo
Tracy
One of my 82 year old Father's favourite food memories was a lobster bisque with Saffron. I was very nervous trying this ; as I had never worked with lobster before. WOW! from everyone! The only thing I changed was a sprinkle of saffron on top prior to serving-for his memory. I should have commented when I first tried it (over a year now)...He asked me for it frequently and it will be his lunch this Sunday on Father's Day!
A Fabulous and "easy" as stated !
Thank you so much for sharing this recipe!
Pooja Shetye
The first time I've done anything with lobster tails n oh boy did my husband love it!! Thank you for sharing the recipe!! It's beyond great and is being enjoyed here in India too! ☺
Lacey Baier
Woohoo! That's so awesome 🙂 I am so happy your first time was a success 🙂
Theresa
Worcestershire -- rymes with -- Rooster-Tire === so it is pronounced as "wooshtershire"
Lacey Baier
lol never heard that before - thanks for sharing 🙂
Darla
That's such a very small amount of alcohol that it would not hurt a pregnant woman because the alcohol is cooked out when alcohol is used in cooking. I am not a drinker and certainly didn't when I was pregnant, but this recipe is completely safe for a pregnant woman. If you are still concerned about it though, here are some other alternatives to try:
Apple juice instead of cider
Chicken broth instead of white wine
Ginger ale instead of beer
Orange juice or pineapple juice instead of sherry
Apricot, peach or pear juice instead of brandy
Lacey Baier
Thanks, Darla!
Carol
What do you do with lobsters you've caught in the Keys? Make this delicious lobster bisque recipe. I know cream and butter make everything delicous, but this is so good. I don't change the recipe at all. We all love it!
Lacey Baier
Wow, I can't even imagine how delicious it must be with freshly caught lobster! Lucky!! lol. I'm so glad you enjoyed it, Carol 🙂
Bobby
followed the directions exactly and wouldn't change a thing! better than the last restaurant I had it at.
Lacey Baier
Woohoo - ain't nothing wrong with that! So glad you enjoyed it 🙂