Lobster Bisque Recipe with Lobster Tail (Inspired by Culinary Class Wars)

3/24/2025

Inspired by Netflix’s Culinary Class Wars- I Recreated a 5-Star Lobster Bisque I Saw on TV—and My Family Loved It!

By Victoria Darnell
Originally Posted 3/24/2025
Revised 07/02/2025

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I Recreated a 5-Star Lobster Bisque I Saw on TV—and My Family Loved It

Ever watched a cooking competition and thought, "I have to try that"? That’s exactly what happened to me while watching Culinary Class Wars on Netflix. The chefs on that show brought such emotion, art, and skill to every plate—especially one stunning bowl of lobster bisque, served with a whole lobster tail curled like a crown. That image never left me.

So I made it my mission to bring that elegance to our Sunday dinner table. This post is my take on a rich and creamy lobster bisque recipe, inspired by a Netflix competition show—an elegant seafood soup made from scratch but simple enough for home cooks.

Why You’ll Love This Recipe

Rich, creamy, and full of deep seafood flavor
Uses a whole lobster tail for stunning presentation
Elegant presentation that wows guests or family
A make-ahead base makes it weeknight-friendly
Inspired by a Netflix show but grounded in real life cooking

The Inspiration Behind the Presentation

While developing this recipe, I knew I wanted the dish to feel special. Serving the lobster tail whole, curled delicately in the bowl, was a nod to the chef I admired on the show. It adds a wow-factor, but it’s also practical—easy to do and instantly elevates the look. When I placed the bowl on the table, I saw eyes widen. That moment was worth everything.

Why I Love It

It's comforting, but elegant.
It’s surprisingly doable—perfect for a special dinner.
And most of all, it made my family feel treated.

Because food is love. And this dish? It says, I made this just for you.

Tools You’ll Need to Make Homemade Lobster Bisque
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Large stock pot or Dutch oven
Medium saucepan (for bisque base).
Fine mesh strainer
Sharp kitchen shears (for lobster tails)
Slotted spoon
Whisk
Ladle

*If you want more of my kitchen recommendations check out my blog Curated by Scratch Crafted

Ingredients:

Servings: 4-6
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

For the Lobster Stock:

2 lobster tails (or 1 whole lobster, about 1 ½ lbs)
2 tbsp butter
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 tbsp tomato paste
½ cup white wine
4 cups seafood or chicken stock
1 bay leaf
½ tsp paprika
Salt and pepper, to taste

For the Bisque:

2 tbsp butter
2 tbsp flour
1 cup heavy cream
½ cup whole milk
½ tsp Old Bay seasoning (optional)
¼ tsp cayenne pepper (optional, for heat)
2 tbsp cognac or brandy (optional)
Chopped chives or parsley, for garnish

Instructions:

Step 1: Prepare the Lobster

Bring a pot of salted water to a boil. Add the lobster tails and cook for about 5 minutes, until the shells turn red.
Remove the lobster from the water and let it cool slightly. Remove the meat from the shells and chop it into bite-sized pieces. Set aside.
Keep the shells to make a flavorful broth.

Step 2: Make the Lobster Stock

In a large pot, melt 2 tbsp butter over medium heat. Add the lobster shells and sauté for 3-4 minutes to release their flavor.
Add the chopped onion, carrot, celery, and garlic. Sauté for another 5 minutes until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Deglaze the pot with white wine, scraping any bits off the bottom.
Add the stock, bay leaf, paprika, salt, and pepper. Simmer for 20 minutes.
Strain the stock through a fine-mesh sieve into a bowl, discarding the solids. Set the broth aside.

Step 3: Make the Bisque

In the same pot, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the strained lobster stock, stirring until smooth.
Reduce the heat to low and add heavy cream, milk, Old Bay seasoning, and cayenne pepper. Simmer gently for 10 minutes, stirring occasionally.
Stir in the chopped lobster meat and cook for 2-3 minutes, just to heat through.
If using, add cognac or brandy for extra depth.

Step 4: Serve & Garnish

Ladle the bisque into bowls.
Garnish with chopped chives or parsley.
Serve with crusty bread or buttery croutons.

Cook A-long with Me

Watch the step-by-step instructions and cook alongside me as we make this rich and delicious bisque from scratch from home like a pro.

Rich, Creamy, and Full of Flavor

This bisque has all the richness you'd expect from a restaurant-style soup, but with simple ingredients you can find at most stores. It's made from scratch, starting with a stock built from the lobster shells, deepened with white wine, vegetables, and a touch of tomato paste. Then, it’s finished with a creamy base and just a whisper of spice.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze the bisque (without the lobster meat) for up to 1 month. Add fresh lobster after reheating for best texture.
Reheating: Gently reheat on the stove over low heat. Avoid boiling to prevent the cream from separating.

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Tips for Buying and Prepping Lobster

Frozen lobster tails work perfectly here. Thaw overnight in the fridge before cooking.
Boil tails for 5 minutes, then use kitchen shears to remove the meat. Save those shells—they’re liquid gold for your bisque base.
For extra elegance, serve the tail whole in the bowl just like I did.

FAQ's

Can I use pre-cooked lobster meat?
Yes! While fresh or frozen tails offer the best flavor, pre-cooked lobster meat works in a pinch. Just add it at the end to warm through.

What can I substitute for brandy or cognac?
You can leave it out entirely or use a splash of dry sherry or white wine.

Can I make this ahead?
Absolutely. The bisque base can be made a day ahead. Store the lobster meat separately and add just before serving.

Is there a dairy-free version?
You can try using full-fat coconut milk in place of cream, though it will change the flavor. Be sure to use a neutral broth base.

Final thoughts

Cooking from scratch doesn’t have to be complicated. It can be luxurious, joyful, and creative. That’s what Culinary Class Wars reminded me of. This dish is proof that inspiration can come from anywhere—even your favorite show—and become something memorable for the people you love. If you’re looking for a way to elevate your dinner routine, this homemade lobster bisque with lobster tail brings fine dining to your kitchen with bold flavor and beauty.

Ready to bring restaurant vibes to your dinner table? This Lobster Bisque is your moment.

Tag me @ScratchCraftedMeals if you make it—I’d love to see your creations!

Author

Hi, I’m Tori Lynn – the heart behind Scratch Crafted Meals and now, Scratch Crafted Bakery! What began as a simple blog to share my love for homemade meals has grown into something more meaningful than I ever imagined. This space started in my kitchen, where I poured my love for cooking into every dish I made for my family. Over time, what began as a way to share recipes turned into a full-fledged cottage bakery – built from the same passion for creating delicious, scratch-made food with care. Through every blog post, late-night bake, market day, and recipe test, I’ve been overwhelmed with gratitude for the support of this community. If you’ve ever tried one of my recipes, stopped by the bakery, or simply cheered me on – thank you. Your support has helped turn a personal passion into a dream come true. I hope each recipe you find here brings warmth to your kitchen and joy to your table. Let’s keep creating magic – one dish, one loaf, and one cookie at a time. With love,

Tori Lynn (Victoria)

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