Lobster Bisque- What’s More Romantic (& Easier?!)

Lobster Bisque might be the perfect menu selection for Valentine’s Day, if you’re not going to a fancy restaurant. If they have it on their menu, you can bet it’ll cost a whole lot more than what it takes for you to make it.

If you’re really pinching pennies, you can substitute langostino (not exactly lobster; more like a small crab) or shrimp. Definitely cheaper than lobster! (Even if lobster is so good…)

This recipe just happens to be low-carb and gluten-free. Not to be trendy, but mainly because this is how it tastes best- with just a bit of sauteed onion and tomato to give it body, and none of those flour-y thickeners that are sometimes used. This Lobster Bisque is also very easy to make, so the cook has enough energy left to still feel romantic. Perfect for Valentine’s Day! Serves 4-6.

(Lobster or) Shrimp Bisque- Simple RecipeINGREDIENTS

  • 1 lb. or so shrimp heads, if available
  • 1 medium large onion, chopped
  • Virgin Olive oil
  • 1 12-oz. pkg. frozen Langostino (or sub shrimp, or real lobster)
  • 16 oz. canned tomatoes
  • 1/2 c. cream
  • 1 tsp. salt
  • 2-4 c. shrimp stock (or sub chicken stock)
  • Fresh herbs (tarragon and thyme, or others)
  • Grated pink peppercorns (or chili flakes)


1. Ideally, you might purchase head-on shrimp for previous meals; save the shrimp heads to make an excellent stock. The shrimp heads are particularly high in the esteemed nutrient “Astaxanthin“; plus, it makes super delicious stock. Prepare shrimp stock using heads of shrimp, covered in boiling water and cooked until flavorful. Use: > 1 lb. or so shrimp heads

2. Saute in some olive oil until translucent and soft: > 1 medium large onion

3. Process in blender (or use immersion blender): > Sauteed onion > 2 c. (16 oz.) canned tomato

4. To the processed onion and tomato, add and pulse/mix just until blended: >1 12-oz. pkg. frozen Langostino (or sub shrimp, or real lobster) > 1/2 c. cream > 1 tsp. salt > fresh herbs > 2-4 c. shrimp stock (or sub chicken stock)

5. Put back into soup pot, heat, and garnish with fresh-grated pink pepper (or pepper flakes) to serve


4 Responses to “Lobster Bisque- What’s More Romantic (& Easier?!)”

  1. Reply laruen

    This would be perfect. I don’t eat seafood but my boyfriend loves it and he doesn’t get to eat it as much as I know he wants to because of me. So I ordered lobster online and I plan to make him a nice seafood dish and since I have never cooked with seafood before I think a lobster bisque would be the perfect place to start. Thanks so much for the recipe, I can’t wait to see how it turns out.

    • Reply Jennifer Cote

      I guess if you don’t have a Trader Joe’s around, ordering online might be the only other alternative, hey, Lauren? But, even though the Trader Joe’s lobster was, I think, like, $17 (for 2 nice tails), that’s still $20 cheaper than online at Rastelli’s. (Plus you have to pay shipping with them, if it’s under $150…)
      “Maine” thing with lobster (pun, haha), is that it hardly takes any time at all to cook. Maybe only five minutes if broiling; if in pieces, it can probably get cooked by the time the soup’s been reheated (it should just turn from translucent to soft white in color).
      Hope yours turns out great!

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