Crock Pot Lobster Bisque Soup

This Crock Pot Lobster Bisque Soup is a creamy and flavorful recipe, which uses lobster meat and heavy cream. It’s the ultimate comfort food recipe, ready in about 4 hour and 40 minutes.

Crock Pot Lobster Bisque Soup Ingredients

• 4 tablespoons unsalted butter (57g)
• 1½ cups onions, diced (about 1 large / 375ml)
• ¾ cup celery, diced (2–3 stalks / 180ml)
• ¾ cup carrots, peeled and diced (2 medium / 180ml)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1½ teaspoons dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons all-purpose flour
• ½ teaspoon paprika
• 2 cups seafood stock (500ml)
• 2 bay leaves
• 1 cup dry white wine (e.g., sauvignon blanc / 250ml)
• ¼ cup dry sherry (optional, but recommended / 62ml)
• 1 cup heavy cream (250ml)
• 1 pound lobster knuckle and claw meat (454g)
• 1 tablespoon fresh chives, finely chopped

How To Make Crock Pot Lobster Bisque Soup

1. Sauté the vegetables: In a skillet over medium heat, melt butter and sauté onions, celery, and carrots for 6–8 minutes until soft. Add garlic, tomato paste, thyme, salt, and pepper. Cook for another 5 minutes, stirring often.
2. Add flour and spices: Stir in the flour and paprika. Cook for 3–4 minutes to remove the raw flour taste.
3. Transfer to slow cooker: Pour the sautéed mixture into the Crock Pot. Add seafood stock, white wine, sherry (if using), and bay leaves. Stir to combine.
4. Cook in Crock Pot: Cover and cook on LOW for 4 hours or HIGH for 2 hours, until vegetables are very soft.
5. Blend the bisque: Remove bay leaves. Use an immersion blender directly in the Crock Pot or transfer to a blender in batches to purée until smooth.
6. Add cream and lobster: Stir in the heavy cream and lobster meat. Cover and cook on LOW for another 15–20 minutes, just until lobster is firm. Do not boil.
7. Serve: Ladle into bowls and garnish with chopped chives. Serve immediately.

Recipe Tips

• Can I use frozen lobster meat?
  Yes, just thaw it completely before adding to the soup.
• How to make it thicker:
  Add an extra tablespoon of flour during the sauté step or let the bisque reduce slightly with the lid off.
• Best wine for lobster bisque:
  Dry white wines like Sauvignon Blanc or Chardonnay work best.
• Can I skip the sherry?
  Yes, it’s optional, but it adds depth. You can also use cognac or omit it entirely.
• How to avoid stringy lobster:
  Do not overcook. Add it at the end and heat gently until just firm.

What To Serve With Lobster Bisque

This rich and creamy bisque pairs well with simple sides like:

• Crusty French bread or garlic toast
• Caesar salad or mixed greens
• Roasted asparagus or green beans
• Oyster crackers or croutons

How To Store Lobster Bisque

Refrigerate:
Let cool completely, then store in an airtight container for up to 3 days.

Freeze:
Freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating gently.

Lobster Bisque Nutrition Facts

• Calories: 547 kcal
• Carbohydrates: 21g
• Protein: 25g
• Fat: 35g
• Saturated Fat: 21g
• Trans Fat: 0.5g
• Cholesterol: 241mg
• Sodium: 1569mg
• Potassium: 771mg
• Fiber: 3g
• Sugar: 8g
• Calcium: 229mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make lobster bisque ahead of time?
Yes, make the bisque a day in advance and reheat gently before serving.

How to reheat lobster bisque without curdling?
Reheat over low heat and avoid boiling to keep the cream smooth.

Can I use chicken stock instead of seafood stock?
Yes, if you don’t have seafood stock, chicken stock is a fine substitute.

Is lobster bisque gluten-free?
Not as written, but you can substitute gluten-free flour.

Why is my bisque too thin?
Blend thoroughly and make sure to cook uncovered briefly if needed to reduce and thicken.

Try More Recipes:

• Crock Pot Loaded Baked Potato Soup
• Crock Pot Lima Bean Soup
• Crock Pot Lemon Rice Soup

Crock Pot Lobster Bisque Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

4

hours 

20

minutes

Calories

547

kcal

A creamy, luxurious lobster bisque made easy in the Crock Pot with seafood stock, cream, and tender lobster meat.

Ingredients

• 4 tbsp unsalted butter
  

• 1½ cups diced onion
  

• ¾ cup diced celery
  

• ¾ cup diced carrots
  

• 3 cloves garlic, minced
  

• 2 tbsp tomato paste
  

• 1½ tsp dried thyme
  

• 1 tsp salt
  

• ½ tsp black pepper
  

• 4 tbsp all-purpose flour
  

• ½ tsp paprika
  

• 2 cups seafood stock
  

• 2 bay leaves
  

• 1 cup dry white wine
  

• ¼ cup dry sherry (optional)
  

• 1 cup heavy cream
  

• 1 lb lobster knuckle and claw meat
  

• 1 tbsp chopped fresh chives

Directions

• Sauté vegetables in butter until softened.
  
• Stir in garlic, tomato paste, thyme, salt, pepper; cook 5 more minutes.
  
• Add flour and paprika; cook 3 minutes.
  
• Transfer to Crock Pot with stock, wine, sherry, bay leaves; stir.
  
• Cook on LOW 4 hours or HIGH 2 hours.
  
• Remove bay leaves; blend until smooth.
  
• Stir in cream and lobster; heat 15–20 min on LOW.
  
• Garnish with chives and serve.