Pappadeaux Lobster Bisque Recipe

Lobster bisque is a luxurious, creamy soup made with lobster meat and shellfish stock. This Pappadeaux Lobster Bisque recipe is inspired by the famous lobster bisque served at Pappadeaux Seafood Kitchen restaurants.

With its rich, smooth texture and intense seafood flavor, this lobster bisque is sure to impress like their shrimp creole recipe.

What is Lobster Bisque?

Lobster bisque originated in France, where it is considered a decadent classic. Despite its upscale reputation, a homemade version is approachable for any home cook. The secret is slowly building flavor by making a seafood stock with the lobster shells. Briny shellfish essence combines with cream and brandy to create a complex, satiny soup.

Making lobster bisque is a labor of love, but the results are well worth the effort. Each luxurious spoonful highlights sweet chunks of lobster meat against a backdrop of velvety, shellfish-infused cream. For special occasions or anytime you crave an indulgent first course, Pappadeaux-inspired lobster bisque delivers.

Why You’ll Love This Lobster Bisque Soup?

Lobster bisque is cherished for its unique combination of rich creaminess and intense shellfish flavor. Unlike many cream soups, it relies on seafood stock rather than a classic roux for body and complexity. The base builds incredible depth with aromatics, wine, and fire-roasted tomatoes.

Brandy and sherry lend warm, boozy notes that intermingle with briny lobster. At the finish, a bright splash of lemon juice helps balance the bisque’s richness. This complex blending of flavors makes lobster bisque so much more than just another cream soup.

How to Make Pappadeaux Lobster Bisque at Home

Making this copycat lobster bisque recipe from scratch lets you control the quality of ingredients. I was astonished by the taste of this when I first made it. In my opinion it tastes better than the original soup. If you want to make your lobster bisque recipe taste the same as Pappadeaux, you must follow this recipe.

Pappadeaux Lobster Bisque Ingredients

• 4–4 oz Maine lobster tails split in half
• 2 cups water
• 1 tbsp. kosher salt
• 2 tbsp. of extra virgin olive oil
• 1 vidalia onion, diced
• 1 fennel bulb, sliced thin
• 1 garlic clove, crushed
• 2 tbsp. tomato paste
• 2 cups of Chardonnay or other dry white wine
• 1 tbsp. fresh thyme
• 1 bay leaf
• 1 tsp. paprika
• 1 tsp. cayenne pepper
• 3 cups of reduced-sodium chicken broth
• 1–14 ounce of fire-roasted diced tomatoes
• 1/4 cup of heavy whipping cream
• 1/2 cup, half and half
• 1 teaspoon fresh lemon juice

Kitchen Tools:

• Large pot with lid
• Immersion blender
• Cutting board
• Knife
• Ladle

Step-by-Step Instructions

Step 01: Steaming the Lobster Tails

Add water and salt to a large pot. Place a steamer basket in the pot and bring the water to a boil over high heat. Add lobster tails shell-side down in the basket. Cover and steam for about 5 minutes until the meat is opaque.

Step 02: Reserve Steaming Liquid

Move the tails to a plate with tongs and set them aside to cool. Keep the steaming water for the stock.

Step 03: Sauté the Vegetables

Heat olive oil in a large pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.

Add in the fennel and cook it until it gets softened.Then add the garlic and cook for around 1 minute.

Step 04: Mix Tomato Paste

Combine the tomato paste and let cook until the color turns deep burgundy.

Step 05: Mix the Wine

After adding the wine to the pot, deglaze it by scraping up the brown bits from the pan’s bottom.

Step 06: Building the Flavor Base

Mix in the bay leaf, paprika, thyme, chicken stock, cayenne pepper, reserved steaming liquid, and tomatoes. Return the shells to the pot and let the mixture cook for 45 minutes.

Step 07: Remove Bay Leaf

Take the bay leaf and shells out of the broth.

Step 08: Blend the Soup

Take the immersion blender to blend the mixture until it is smooth.

Step 09: Mix Creamy and Juice

Include the half-and-half, cream, and lemon juice.

Step 10: Lobster Meat Preparation

Cut the lobster meat into small pieces, then distribute it among the soup bowls. (I prefer a lot of lobster meat while making it myself.)

Step 11: Serving

Pour the soup over the lobster meat and serve immediately. Add fennel fronds as a garnish if you want.

Tips for Making it The Best Lobster Bisque

• Choose live Maine lobster for peak freshness and flavor
• Simmer the shells long enough to extract their essence
• Purée the soup until completely smooth and velvety
• Splurge on premium heavy cream for richness
• Go easy on the cream and sherry to avoid overpowering the broth
• Finish with a bright squeeze of lemon juice to balance the decadence
• Time adding the lobster meat so it just warms through

Lobster Bisque Variations

This classic French recipe comes together beautifully as written, but you can also customize it:

• Use a mix of seafood like shrimp shells in the broth for added flavor
• Swap tarragon or oregano for the thyme
• Add a touch of cayenne or smoked paprika for a kick
• Replace the cream with coconut milk for a dairy-free option
• Stir in a few spoonfuls of cognac in place of the sherry
• Garnish with fresh dill or chives instead of fennel

What to Serve with Pappadeaux Lobster Bisque

Lobster bisque makes an elegant starter for a special meal. Consider these pairing suggestions:

• Classic: Serve in wide shallow soup bowls with oyster crackers.
• Coastal: Pair with a dressed lobster salad or crab cakes.
• Rustic: Ladle into bread boules for edible soup bowls.
• Decadent: Offer in demi tasse cups with a drizzle of truffle oil.
• Formal: Present in heirloom china, topping each bowl tableside.
• A simple green salad or wedge of crusty bread is all you need to complete the meal. Let the bisque take center stage.

Storing and Reheating Leftovers

Like many cream soups, lobster bisque leftovers do not store or reheat well. But if you have some leftover then follow this For best results:

• Let the bisque cool completely before refrigerating.
• Store leftovers in an airtight container for up to 2 days.
• Reheat gently over medium-low heat, adding cream or broth as needed.
• Do not microwave, as this can cause separation.
• Add reserved lobster meat just before serving.

Ideally, lobster bisque is meant to be enjoyed fresh. But with a little care, leftovers can provide a quick taste of luxury.

FAQs

Is it possible to make lobster bisque without wine?

Yes, you can omit the wine. The bisque will have slightly less complexity, but you can boost flavor with additional lobster shells, broth and seasoning.

Can I prepare the soup base in advance?

Yes! Make the broth up to 2 days ahead. Cool, refrigerate, and skim solidified fat before reheating to finish the soup.

Is there a quick version that doesn’t require simmering shells?

Preparing lobster stock from scratch is ideal for flavor, but you can save time by substituting 2-3 cups of store-bought seafood stock. It’s not quite the same, but still delicious.

Can I freeze leftovers?

Freezing can cause thinning and separating upon thawing. For best quality, lobster bisque should be enjoyed fresh.

What kind of wine works best?

A crisp, unoaked white like Chardonnay allows the seafood flavors to shine. Avoid oaky wines that may overpower the broth.

Closing This Recipe

This Pappadeaux lobster bisque relies on homemade seafood stock and quality ingredients for its rich flavor. The velvety texture and sweet lobster make it a luxurious treat. Though it requires some effort, the process is straightforward.

For seafood lovers, it’s worth mastering. The aroma of simmering shells and cream is mouthwatering. Each spoonful delivers complexity from layering aromatics, sherry, and lemon. Serve this restaurant-quality bisque for special occasions or times you crave indulgence. 

Now you can recreate Pappadeaux’s famous lobster bisque. Share this recipe or follow our Pinterest for more delicious ideas.