Red Lobster Lobster Bisque Copycat Recipe

Incredible ocean flavors in a little bowl of lobster bisque. It is filled with rich, umami flavors. How about you get the bisque in your kitchen? Recreate your favorite dining experience at home with our copycat recipe for Red Lobster lobster bisque. Scroll down for the details. 

Become a food connoisseur and prepare a Red Lobster feast at home for your family and loved ones. To make Red Lobster lobster bisque, you need a lobster tail, white wine, olive oil, whipping cream, veggies, and some rich spices. 

Boil the lobster tail and prepare the stock. Sauté the veggies, combine everything, and let it simmer over medium heat. The warm, hearty, and soul-satisfying bowl of bisque will be ready! This crowd-pleasing dish will remind you of all the flavors offered at Red Lobster. 

Follow the article below for detailed measurements and full instructions. The article also includes a list of important equipment, ingredients, and nutritional facts. 

Expert Tips That I Recommend 

• Use fresh lobster for its naturally sweet flavor, but frozen lobster also works well if thawed properly.
• Simmer the shells well, as they add deep flavor and make the bisque richer and more authentic.
• Chop the lobster into bite-sized pieces; small, even cuts cook evenly. 
• Strain the bisque well for a smooth texture. This way, you can enjoy a creamy, perfect texture.

Recipe Variation for Different Diets 

• Whole 30 Version: To enjoy the Whole 30 version, completely omit flour, butter, heavy cream, and cheese. Instead of heavy cream, add full-fat unsweetened coconut milk. Swap all-purpose flour with arrowroot starch if required.
• Keto Version: Swap all-purpose flour for xanthan gum to keep it keto-friendly.

Storing And Reheating This Recipe 

Storing

• Let the bisque cool completely, then transfer it to an airtight container. If possible, store the cooked lobster meat separately from the bisque to keep it tender. In the refrigerator, it will stay fresh for 3 days; enjoy it whenever you want.

Reheating

• Stovetop: Add bisque to a saucepan along with some stock. Then heat on medium-low heat for 8-10 minutes. Avoid boiling it, as it can affect the texture and make bisque curdle.

• Microwave: Transfer it to a microwave-safe bowl, then heat in 30-second intervals, stirring in between each interval until hot. Keep checking so it doesn’t get overcooked.

What To Serve With This Recipe

The Red Lobster Lobster Bisque Copycat Recipe is rich and creamy, so it pairs well with something light and crispy. My all-time favorite crusty French bread and garlic bread are a perfect option. You can also enjoy it with arugula salad, which is a light and healthy option.

Printable Version

Red Lobster Lobster Bisque Recipe

Red Lobster Lobster Bisque is a hearty, rich, warm, and soul-satisfying soup. It is filled with incredible ocean flavors. Make this soup in your kitchen with white wine, lobster tail, lemon juice, veggies, and some spices.

Author Servings2 Calories1319

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

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Ingredients

• 4 Lobster Tails
• 4 Cups Water
• 2 Cups White Wine
• 4 Cups Chicken Stock use fish stock if you have it
• 2 Carrots diced
• 2 Stalks Celery diced
• 1 Large Shallot diced
• 2 Cloves Garlic minced
• ½ Cup Salted Butter
• ⅓ Cup Cognac Brandy is a good substitute
• 4 Roma Tomatoes peeled, deseeded, diced
• ¼ Cup Sherry
• 1 Teaspoon Paprika
• ½ Teaspoon Dried Thyme
• ¼ Teaspoon Tarragon; fresh is best
• ¾ Teaspoon Black Pepper
• Cayenne Pepper to taste
• Salt to taste
• ⅓ Cup Flour
• ½-¾ Cup Heavy Cream amount depends on thickness of soup

Equipment

• Saucepan
• Skillet
• Ladle
• Knife

Method

• In a large stockpot over medium-high heat, combine the wine, water, and broth. Bring the mixture to a boil, then add the lobster tails. Cook for 8–10 minutes, or until the shells turn bright pink and the meat is fully opaque. Remove the lobster tails and let them cool. Once cool enough to handle, remove the meat from the shells and dice it into bite-sized pieces.
• Return the lobster shells to the stockpot and simmer for 20 minutes to deepen the flavor of the broth. Strain the liquid through a fine-mesh sieve, discarding the shells, and refrigerate the strained stock until needed.
• In a large pot, melt the butter over medium heat. Add the shallot, celery, carrot, and garlic, and sauté for 3–4 minutes until softened. Pour in the cognac and cook until the alcohol has evaporated.
• Stir in the flour and cook, stirring constantly, until the mixture forms a smooth, buttery roux. Add the spices, sherry, tomatoes, and the reserved lobster stock. Mix well, then bring to a gentle boil. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
• Remove the soup from the heat and allow it to cool slightly. Working in batches, blend the soup in a food processor or blender until smooth. Return the blended soup to the pot, stir in the heavy cream and diced lobster, and heat gently until warmed through.
• Serve hot and enjoy!

1319kcal 55carbs 38protein 75fat 19sugar 2207sodium

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FAQs About Red Lobster Lobster Bisque

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Conclusion 

The Red Lobster Lobster Bisque Copycat Recipe is a perfect homemade gourmet dish made with lobster shells, stock, lobster meat, and butter. This luscious, creamy soup will become your new favorite after the first sip. I know you must be craving it after reading all the amazing things, so get ready to make it and enjoy.