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Dutch Oven Lobster Bisque brings creamy seafood perfection to the dinner table with a rich decadence that can only be topped with more Maine lobster. A silky base with a hint of heat is paired beautifully with fresh Maine lobster and lemon zest. Taste the flavor of New England.
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Fancy, nostalgic, traditional, wholesome, inviting, rich, frugal – all words I would use to describe not only this dish but all of New England. Just like the people of New England, this dish can be intimidating. With its complex layers of flavor, you may not know how to approach it. But just one taste, one spoonful, and you’ll fall in love with the complexity of such simple flavors in one unique dish.
How to serve Lobster Bisque
Lobster Bisque is hearty enough to be the main dish and simple enough to be a starter. This soup is the perfect use for leftover lobster that you want to stretch. Got two lobsters and 8 friends coming over? Whip up this easy bisque to incorporate the lobsters. No one is bound to feel short-changed with all this flavor! Use a roll of sourdough bread for dipping or oyster crackers for crunch to perfect the meal.
What are the ingredients in Lobster Bisque?
- Olive oil & butter – because we need fat for sauteing the vegetables.
- Onion, celery, and carrot – for a mirepoix
- Tomato Paste
- Minced Garlic
- Spices: Salt, White Pepper, Cayenne, Bay Leaf, Worcestershire sauce, fresh Thyme, Lemon zest, and All-Purpose Flour
- White Wine
- Fish Stock – you can use vegetable stock here if you don’t have fish stock.
- Heavy Cream – to give your bisque its signature silky texture.
- Lobster meat – as much as you can spare! You can never have too much Lobster meat.
How to make Dutch Oven Lobster Bisque
As with most bisque, you’ll start with the saute in your dutch oven. In this case, melt your butter and oil. Then add your diced celery, carrots, and onions to allow them to simmer and cook.
Next, add the tomato paste, minced garlic, salt, white pepper, and cayenne. Cook for about a minute with your vegetables. After that, dust in your flour. The flour will soak up some of the juices and form the base to your roux. Then stir in the white wine and Worcestershire sauce. To finish your base, you’ll slowly stir in your fish stock (or vegetable stock) 8 ounces at a time to maintain thickness. Lastly, add in the bay leaf and thyme. Allow to simmer for 25 minutes.
Once the base is done, this is where the magic really happens to make this the ultimate bisque. Add the heavy cream and lobster meat to heat through. Lastly add the fresh lemon zest and more thyme before turning off the heat.
At this point, if you really want a creamy bisque (and why wouldn’t you?) a handheld immersion blender will make this silky smooth. You can blend the entire soup for a consistently smooth texture, or puree only half and stir in to maintain some chunks of meat and vegetables.
How long does Lobster Bisque last?
One could say that Dutch Oven Lobster Bisque only lasts as long as you don’t eat it. Because it is just that good! However, we know realistically that leftovers are a thing.
It is always important to take into consideration the shorter shelf life of seafood and the potential digestion issues that can ensue. Lobster bisque is good for no longer than 2-3 days in an airtight container within the refrigerator. After that, you are at your own risk. (Please, don’t risk it!)
Storing your bisque and how to reheat
Put your bisque in an airtight container to safely prolong the life of your soup. To reheat, simply place in a pot (cast iron or not) and bring to boil. You can add fish stock or cream to restore the consistency if needed. But always keep in mind that any bisque not consumed before 3 days should be disposed of.
Interested in another hearty, deliciously creamy soup? Check out our Dutch Oven Carrot Ginger Soup!
Can cast iron lobster bisque be frozen?
Yes, you can freeze portions of your bisque to be enjoyed at a later date. First, make sure to allow your bisque to completely cool. Then, freeze in an airtight container or freezer bags.
However, it’s worth noting that soups or bisque with dairy in them can change in texture when frozen and reheated. If you are preparing the bisque with the intention of freezing all of it in portions, simply stop before adding the heavy cream and do that step after you reheat.
What does Lobster Bisque taste like?
Lobster bisque is creamy, silky, and smooth from being pureed and the use of high fats such as heavy cream and butter. When made with fish stock, cayenne, and white pepper there is a kick of heat. The average adult palette will be delighted with the bit of heat. However, this is not a good recipe for children. To lower the heat, swap the fish stock for vegetable stock, omit the cayenne, and reduce the white pepper by half to start.
What white wine is best with lobster bisque?
Generally speaking, if you enjoy drinking it you will enjoy cooking with it. However, white wines can range from cloyingly sweet to desert dry. We suggest Chenin Blanc, Sauvignon Blanc, or Pinot Grigio. However, if you only have a Riesling on hand, you’re not going to ruin your bisque. You may find that the contrast of heat from the cayenne and the sweetness of your wine is a match made in seafood heaven. Serving your bisque with a glass of the wine you cook with is also a great idea to help enhance and identify the flavors within the bisque.
What to serve with Dutch Oven Lobster Bisque
Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!
- Grilled Cheese or Garlic Bread using our Homemade White Bread – Because our Dutch Oven Lobster Bisque shares some of the tomato soup flavors, it comes as no surprise that it pairs very well with a good old fashion grilled cheese sandwich.
- Cesar Salad – You can’t go wrong with a nice, fresh Cesar Salad to start off with.
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 yellow onion medium, diced small
- 2 ribs of celery diced small
- 1 carrot peeled and diced small
- 2 Tablespoons tomato paste
- 3 cloves of garlic minced
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper Add up to 1/4 teaspoon
- 1/8 teaspoon cayenne Add up to 1/4 teaspoon
- 3 Tablespoons flour
- 1/2 cup dry white wine
- 1 Tablespoon Worcestershire sauce
- 1 box fish stock 32 ounces
- 1 bay leaf
- 3 sprigs of fresh thyme 1/2 teaspoon if using dried
- 1/2 cup heavy cream
- 1/2 pound cooked lobster meat approximately all the meat from two 1-1/2 pound lobsters
- lemon zest optional
- Add olive oil and butter to a dutch oven on the stovetop over medium heat. Allow butter to melt completely. Add onion, celery, and carrot. Stir and cook until onions are translucent and carrots have become soft, about 10 minutes.
- Add tomato paste, minced garlic, and seasonings. Stir and cook for just a minute.
- Add the flour and stir, soaking up any extra liquid in the dutch oven. Slowly add white wine and whisk to create a thick base. Stir in Worcestershire sauce.
- Add fish stock 1/2 to 1 cup at a time and stirring to maintain a thick base until all the stock is added. Add the bay leaf and thyme leaves. Allow to simmer for 25 minutes, stirring occasionally.
- For a smooth bisque, use an immersion blender here. Stir in heavy cream and chopped lobster meat. Sprinkle with more fresh thyme, lemon zest, and lobster meat for serving.