This creamy Lobster Bisque is a shortcut recipe that is low on carbs, but big on flavor! This 30 minute soup recipe features a savory broth and garlic butter lobster for a truly decadent meal!
I almost always order lobster bisque when I see it on a menu because it seems so luxurious. I admit, though, they are often heavy on the soup and light on the lobster. Finally, I decided I’d make a quick, low-carb, weeknight-friendly version featuring big chunks of tender, garlicky, buttery lobster!
When I say weeknight-friendly, I really mean it! This soup is ready in 30 minutes, and there’s barely any clean up. Using packaged cold cracked lobster meat meant I didn’t have to waste time dealing with the shell, too!
(P.S. I got mine from Butcherbox. The lobster comes in 8 oz. packages, so you can easily halve or double this recipe depending on the number of packages you add to your shipment! Try this link if you’d like $30 off your first box)
If you plan ahead, you can make these Keto Cheddar Garlic Biscuits on your meal prep day to reheat, grab a bagged salad, and you’ll have a full, heavenly meal that tastes like it took hours!
Ingredients for Lobster Bisque
As always, you will find the complete recipe and instructions below, just keep scrolling. This is a quick overview of the things you will need for this low carb Lobster Bisque:
- Butter: salted or unsalted butter will work in this recipe.
- Vegetables: Onion, carrots, celery, and garlic
- Tomato Paste: this is where that signature color comes from with lobster bisque. You do not really notice a true tomato flavor. This extra ingredient simply adds depth to the soup.
- Stock: if you have access to seafood stock that is your best bet, however, it isn’t available everywhere so vegetable broth will work as well.
- Old Bay: this is a signature cajun seafood blend that is very popular in the U.S. If you are outside the U.S. and do not have access to it simply use your favorite cajun or all-purpose seasoning blend.
- Dry White Wine: use a good wine such as sauvignon blanc.
- Heavy Cream: the key to that ultra-creamy texture bisque is known for.
- Lobster: I used claw meat, but tail meat is a great option too.
How do you make Lobster Bisque?
This savory soup recipe can be completed in a few very easy steps. I’ve documented the entire process below so you can follow along.
Chop the onions, carrots, celery, and garlic finely. Sauté the ingredients in a dutch oven over medium heat until the vegetables are soft.
Add Spices and Liquid Ingredients
Once the vegetables are tender add the tomato paste, Old Bay, white wine, and broth. Stir well to make sure the tomato paste is incorporated fully. Bring the mixture to a boil and then reduce the heat so the soup is at a nice strong simmer for at least 15 minutes. During this time some of the liquid will evaporate and the soup will thicken.
Once the liquid has begun to reduce and the soup has started to thicken remove it from heat. Blend the soup using an immersion blender until smooth, stir in the heavy cream.
Saute the Lobster
Set aside and allow the soup to cool. In another skillet sauté the lobster meat in the remaining butter, garlic, and lemon for 3-4 minutes. Add the lobster and garlic butter to the soup. Blend again if desired.
What should I serve with Lobster Bisque?
This is such a decadent dish, it really is the star of the show! For appetizers, I love serving these Grilled Portobello Mushrooms — The salty bacon and luscious cream cheese are perfect together! Add a salad and some amazing Keto Red Lobster Biscuits for the absolute perfect meal. For a keto cocktail, consider adding this Rosemary Gin Fizz for just 1 net carb!
Seafood does not last as long as other foods such as beef or poultry. Store any remaining soup in an air-tight container in the fridge. Leftover lobster bisque can be stored up to two days after preparation.
Reheat any leftover bisque low and slow in a saucepan. I suggest starting the soup on low and stirring after 10 minutes. Increase the heat to medium-low, stirring occasionally until the soup has warmed through.
Due to the lobster and heavy cream this is not a freezer friendly soup recipe.
Lobster Bisque FAQ
Yes, this recipe works well with shrimp, crab or clams.
If you cannot use wine use additional broth in its place.
Bisque has a creamy texture so blending the soup provides the ideal taste and texture. After adding the lobster you can blend the soup one more time so the lobster is incorporated, or you can leave it in chunks.
How many carbs per serving?
This recipe makes 6 servings. Each serving has 228 calories, 8.9 grams of carbs, 1.4 grams of fiber. This makes each serving an impressive 7.5 net carbs. This is a great option if you are following a keto diet and looking for an impressive dinner!
Other Low Carb Seafood Recipes
Don’t worry, you don’t have to give up delicious seafood recipes on a low carb diet. These are some of my favorite keto-friendly shrimp and fish recipes:
Want more? Here are 17+ Keto Seafood Recipes you will love!
For the Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 2 teaspoons Old Bay
- 1 cup good quality dry white wine, such as Sauvignon blanc
- 1 (32 ounce) carton seafood stock (vegetable stock also works)
- 3/4 cup heavy cream
For the Garlic Butter Lobster
- 2 tablespoons butter
- 3-4 cloves garlic
- 1 tablespoon lemon juice
- 16 ounces uncooked Lobster claw meat
- In a large stock pot or dutch oven heat the olive oil over medium heat. Sauté garlic, onion, carrots and celery in the oil until the vegetables are soft.
- Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes.
- Blend the soup using an immersion blender until smooth, stir in the heavy cream. Reduce the heat to low and cover.
- In another skillet sauté the lobster meat in the butter, garlic and lemon for 3-4 minutes. Add the lobster and garlic butter to the soup. Blend again if desired.
Don't forget to garnish with lemon, hot sauce and a dash of heavy cream!
If you do not have an immersion blender allow the soup to cool slightly and pour into an upright blender container, blend until your desired consistancy and add back to the stock pot.
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Nutrition Information:Yield: 6 Serving Size: 1 1/2 cup
Amount Per Serving: Calories: 228Total Fat: 12.3gCholesterol: 123mgSodium: 714mgCarbohydrates: 8.9gNet Carbohydrates: 7.5gFiber: 1.4gSugar: 4.2gProtein: 13.9g