Let Me Tell You About My Lobster Bisque Disaster (Before This Recipe)

You know, there’s fancy food and then there’s food that pretends to be fancy—but it’s really just a warm hug in a bowl? That’s lobster bisque for me. The first time I ever tried to make a copycat version of Ruth’s Chris lobster bisque, I managed to stain my favorite tea towel bright orange and forgot to save a single lobster chunk for garnish. Not exactly restaurant-worthy, but definitely memorable. Actually, my husband still brings it up—every time we have bisque, he eyes the towels suspiciously. Live and learn, I suppose!

Lobster Bisque (Ruth’s Chris Copycat Recipe)

Why You’ll Love A Big Pot Of This Bisque

I pull this lobster bisque out when I want to feel a bit posh on a Tuesday night, or when it’s cold and I want to make the whole house smell amazing. My family asks, “Are we celebrating something?” just because it’s not chicken soup. If you’ve ever felt intimidated by the lobster part—don’t. It’s honestly not that different from making a classic chowder (though, yes, the shelling can get a little messy). And if you’re like me and crave something a smidge indulgent, this one’s for you.

Here’s What You’ll Need (My Swaps Included)

2 lobster tails (about 8 oz each) – I sometimes cheat with frozen tails when the mood strikes, but fresh is tastier and feels more, I dunno…proper.
3 tablespoons unsalted butter – My grandmother swore by salted, but honestly, either works fine and you can adjust seasoning.
1 medium yellow onion, chopped – Red onion isn’t the end of the world if that’s what you’ve got.
2 celery stalks, chopped fine
1 medium carrot, peeled and chopped small – Or a handful of baby carrots if that’s all you have; I’m not judging.
3 cloves garlic, minced
2 tablespoons tomato paste (in a pinch I’ve used pasta sauce… shhh)
1/3 cup dry sherry (sometimes good ol’ white wine when I’m out)
3 tablespoons all-purpose flour
3 cups seafood stock (or chicken broth if you’re desperate—done that, too!)
1 cup heavy cream
1 teaspoon paprika
Salt and pepper to taste
Chives or parsley, snipped, for a little color on top (totally optional but pretty)

How To Make Lobster Bisque—Step By Step (With Tangents)

First, cook the lobster tails: Bring a pot of water to a rolling boil, toss in those tails, and cook ’em for about 5–6 minutes until the shells turn bright red. They’ll smell ocean-y, but in a good way!
Use tongs to rescue the lobster. Let them cool for a few (burnt fingers are no fun). Remove the meat by snipping the underside shell and gently pulling the meat out—save the shells! (You’ll want those later for flavor, promise.)
Chop the lobster meat into bite-size pieces. Hide a piece for yourself. (This is tradition in my kitchen.)
Melt the butter in a Dutch oven over medium heat. Add the onion, celery, and carrot, and sauté until everything softens up (about 5 minutes). It might look a bit messy at this point—ignore it.
Stir in the garlic and cook for a minute til fragrant, then plop in the tomato paste. This is when the pan looks a bit like a crime scene, but roll with it.
Add flour, stir to combine, and let it cook another minute—it’ll get thick fast.
Pour in the sherry, scraping up the brown bits; this is the good stuff.
Mix in those lobster shells with the veggies and pour in seafood stock. Let it all simmer together for 20–25 minutes, uncovered (this is where your house starts to smell fancy. Don’t let the cat jump on the counter).
Remove and discard the shells. (I use a big slotted spoon for this, but if you don’t have one, a regular spoon will do. Takes a little longer, but hey.)
Use an immersion blender to blend until mostly smooth. If you don’t have one, I’ve used a regular blender in batches, just be careful and let it cool a bit—you don’t want bisque on the ceiling. Trust me.
Stir in the heavy cream, paprika, salt, and pepper. Bring it back to a gentle simmer for about 5 more minutes.
Add the chopped lobster meat back in—save a bit for garnishing each bowl if you remember. Heat through, but don’t boil (the lobster gets tough, which is just a shame).

A Few Notes I’ve Picked Up Along The Way

If you accidentally use too much flour, don’t panic. A splash more stock and some patience gets it back.
The seafood stock is important, but, honestly, chicken broth has gotten me through some real-time crunches. Just add a pinch of extra paprika for a little lift.
The sherry is what makes this taste like Ruth’s Chris, in my opinion. I tried skipping it once (major sad face).
On second thought, if you want it extra creamy, a little swirl of creme fraiche right before serving is delish.

Bisque Experiments (And A Fail Or Two)

One time I swapped shrimp for lobster—tasted good, but definitely not the same wow factor.
Omitted the cream, went dairy-free… it tasted healthy, which wasn’t the vibe. Back to the cream!
Added a splash of brandy instead of sherry on a whim: pleasant surprise, a bit sweeter.

What If I Don’t Have The Right Equipment?

So, immersion blenders are a dream here (less mess), but I’ve managed with a classic blender, and even—don’t laugh—a potato masher when I was truly desperate. Just don’t wear white if you’re blending hot bisque!

To Store It (If There’s Any Left…)

Pour cooled bisque into a container and keep in the fridge, covered, up to 2 days. (Honestly, it’s rare there’s enough leftover in my house for tomorrow’s lunch.)

How I Serve This (Because Presentation Matters To Someone…Usually Me)

Ladle into warm bowls and top with snipped chives or parsley. Sometimes a swirl of cream or extra lobster chunk if I’ve remembered to save any. My kids beg for crusty bread on the side. It’s become our Sunday night tradition – we eat in our pajamas.

What I Wish I’d Known The First Time

I once tried to skip simmering the shells—big mistake. The flavor just isn’t the same. Give it the time, you’ll thank yourself.
Oh, and never try to microwave the leftovers in a plastic bowl. Let’s just say, bisque is not that forgiving. Gentle heat only!
Blending while super hot is a no-go unless you like redecorating your kitchen. Learned that the hard way.

FAQ: Because People Really Do Ask

Can I make this ahead? Yup, and actually, it tastes even better the next day—I think all the flavors chill out and get to know each other in the fridge.
Do you have to use lobster? Not strictly, though it won’t be bisque without it. Crab works, shrimp can sub in, but there’s just something classic about lobster.
Is sherry required? I think so, but a dry white wine does the trick if you don’t have fancy stuff around.
How can I make it gluten free? A friend told me cornstarch slurry works for thickening instead of flour— I’ve tried it and it’s fine, just add it slow.
Why does my bisque look grainy? Oh! That usually means it boiled after the cream was added. Drop the heat and go slow— learned that after a few silly attempts.

And if you’re wondering—yes, it’s meant to be lush, cozy, and a total treat. Don’t stress over making it perfect. (Though, admittedly, you’ll want to hide those tea towels.)