Trader Joes Lobster Bisque Recipe

This creamy, rich Trader Joes Lobster Bisque Recipe is made with sweet lobster meat, heavy cream, and dry sherry, ready in 45 minutes. The soup turns a stunning velvety orange when the cream swirls into the hot seafood stock. I find this homemade version tastes noticeably fresher than the plastic tub from the store.

Restaurant-Quality At Home

I used to buy the pre-made tubs every time I walked into the store. But I soon realized making it from scratch yields a much deeper flavor profile.

The surprise for me was how crucial the dry sherry is to achieving that authentic taste. Without it, the bisque just tastes like a heavy cream soup.

Trader Joes Lobster Bisque Recipe Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1/4 cup dry sherry
• 3 cups seafood stock
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• 8 oz cooked lobster meat, chopped
• Salt and black pepper to taste

How To Make Trader Joes Lobster Bisque Recipe

1. Saute Vegetables: Melt the butter in a large pot over medium heat, then cook the onion and celery for 5 minutes until soft. Add the garlic and cook for 1 more minute.
2. Build the Base: Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.
3. Deglaze the Pot: Pour in the dry sherry, scraping up any browned bits from the bottom of the pot.
4. Simmer the Broth: Slowly whisk in the seafood stock and smoked paprika, bringing the mixture to a gentle boil for 15 minutes.
5. Blend and Finish: Use an immersion blender to puree the soup until entirely smooth. Stir in the heavy cream and chopped lobster meat, heating gently for 5 minutes until warm.

Recipe Tips

• Use real sherry: Cooking sherry has added sodium that ruins the delicate seafood balance.
• Blend carefully: An immersion blender is safest, but a standard blender works if you vent the lid to let steam escape.
• Do not boil the cream: Once the heavy cream is added, keep the heat low to prevent the soup from separating.

What To Serve With Lobster Bisque

Serve this rich soup with thick slices of crusty sourdough bread to soak up the creamy broth. A simple arugula salad with a bright lemon vinaigrette helps cut through the richness of the bisque.

How To Store

Keep leftover bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. Do not freeze this soup, as the heavy cream will separate and become grainy when thawed.

FAQs

• Can I use imitation crab instead of lobster? Yes, imitation crab or shrimp can work in a pinch. However, the flavor will not perfectly match the traditional lobster profile.
• Where can I find seafood stock? Most grocery stores sell it near the chicken broth. You can also dissolve lobster bouillon base in hot water.
• Can I make this dairy-free? You can substitute coconut cream for heavy cream. Keep in mind it will add a noticeable coconut flavor to the final soup.

Nutrition

• Calories: 380 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 120 mg
• Sodium: 750 mg
• Total Carbohydrate: 12 g
• Protein: 16 g

Try More Recipes:

• Trader Joes Lobster Pasta Recipe
• Trader Joe’s Lobster Bisque Pasta Recipe
• Trader Joes Ravioli Dinner Recipe

Trader Joes Lobster Bisque Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Try this creamy, rich Trader Joes Lobster Bisque Recipe made with sweet lobster meat, heavy cream, and a splash of dry sherry. Ready in just 45 minutes, it is the perfect comforting bowl for chilly weeknight dinners.

Ingredients

• 2 tbsp unsalted butter

• 1 medium yellow onion, finely chopped

• 2 ribs celery, finely chopped

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 1/4 cup dry sherry

• 3 cups seafood stock

• 1 cup heavy cream

• 1/2 tsp smoked paprika

• 8 oz cooked lobster meat, chopped

• Salt and black pepper to taste

Directions

• 1. Saute Vegetables: Melt the butter in a large pot over medium heat, then cook the onion and celery for 5 minutes until soft. Add the garlic and cook for 1 more minute.
• 2. Build the Base: Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.
• 3. Deglaze the Pot: Pour in the dry sherry, scraping up any browned bits from the bottom of the pot.
• 4. Simmer the Broth: Slowly whisk in the seafood stock and smoked paprika, bringing the mixture to a gentle boil for 15 minutes.
• 5. Blend and Finish: Use an immersion blender to puree the soup until entirely smooth. Stir in the heavy cream and chopped lobster meat, heating gently for 5 minutes until warm.