Lobster Bisque is a classic, rich, creamy, flavorful soup thats perfect for special occasions or when you want to serve something fancy!
I love classic recipes like lobster bisque. Its an iconic dish and the epitome of elegance and luxury. You’ve probably noticed my love for lobster from my Lobster Corn Fritters and Cape May Lobster Rolls, which are pretty casual dishes. Lobster bisque, on the other hand, is an upscale soup perfect for holidays like Christmas Eve, Valentines Day a fancy dinner date night at home.
This lobster bisque recipe is the real deal, made with butter, cream, sherry, white wine and – of course – lobster. Its a time-tested, 5 star restaurant quality recipe that I learned to make in culinary school. Its rich, silky and has a major wow factor.
Lobster bisque is a luxurious creamy soup packed with delicious lobster flavor. This elegant starter is perfect for special occasions. But if you have leftovers can you freeze lobster bisque soup?
The answer is yes! With proper freezing and reheating, you can enjoy restaurant-quality lobster bisque even after storing it in the freezer.
In this detailed guide, I’ll cover everything you need to know about freezing lobster bisque soup. You’ll learn
- The best practices for freezing lobster bisque
- How to thaw and reheat bisque properly
- Troubleshooting tips to prevent curdling, separation, and texture changes
- Answers to common questions about freezing lobster bisque
Follow these tips for freezing and reheating success, so you can serve indulgent lobster bisque anytime.
How to Freeze Lobster Bisque Soup
Here are step-by-step instructions for freezing leftover lobster bisque soup:
1. Let the bisque cool completely
It’s crucial to let the lobster bisque cool down before freezing it. Freezing piping hot soup can damage the texture and lead to separation when reheating.
Allow the lobster bisque to cool at room temperature for 30-60 minutes. Then refrigerate it for 1-2 hours until chilled through.
2. Transfer to airtight containers
Pour the chilled lobster bisque into rigid plastic or glass freezer-safe containers. Leave about 1 inch of headspace at the top, as liquids expand during freezing.
Secure the lids tightly, or use freezer bags and carefully press out excess air before sealing.
3. Label and freeze
Label the containers or bags with the contents and freeze-by date. For best quality, lobster bisque soup retains optimal flavor for 2-3 months in the freezer.
Place containers flat in the freezer to encourage fast, even freezing. Once solid, they can be stored upright.
And that’s it – the lobster bisque is now ready for later use!
Thawing and Reheating Frozen Lobster Bisque
To enjoy frozen lobster bisque without compromising the texture or flavor, use these guidelines for thawing and reheating:
1. Thaw overnight in the fridge
Never thaw lobster bisque soup at room temperature, as bacteria can multiply rapidly.
For safe, gradual thawing, transfer the frozen container to the refrigerator. Allow it to thaw overnight, or for about 24 hours.
2. Heat gently on the stovetop
Remove the thawed lobster bisque from the refrigerator. Pour it into a pot and heat over medium-low heat.
Bring to a gentle simmer, stirring frequently with a wooden spoon or spatula to prevent sticking.
3. Simmer for 2-3 minutes
Allow the lobster bisque soup to simmer for 2-3 minutes, stirring often, until heated through evenly. Keep the heat low to medium-low.
High heat can cause separation and curdling of the creamy base. Stirring continuously gives the best results.
4. Adjust consistency if needed
If the thawed bisque seems too thick, stir in a bit of broth, cream or milk to thin it out. Add seasoning to taste.
The key is slow, gentle heating while stirring frequently. This prevents the cream from breaking down.
Follow these steps, and your frozen lobster bisque soup will regain its flawlessly smooth, decadent texture and flavors.
Handy Tips for Freezing and Reheating
Keep these tips in mind for successfully freezing and reheating lobster bisque:
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Double wrap bags, pressing out excess air, to prevent freezer burn.
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Portion into meal-sized amounts before freezing so you can thaw only what you need.
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Reheat over low-medium heat, stirring often, until steaming hot but not boiling.
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If bisque separates, blend in a cornstarch slurry or small amount of cream to stabilize.
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Add extra liquid if the bisque is too thick after reheating.
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Stir continuously during reheating to prevent clumping, curdling, and stickiness.
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Don’t re-freeze thawed lobster bisque; consume within 3-4 days.
Following best practices for freezing and reheating will allow you to enjoy incredible lobster bisque soup even months after initially preparing it.
Frequently Asked Questions About Freezing Lobster Bisque
Here are answers to some common questions about successfully freezing lobster bisque soup:
How long does lobster bisque last in the freezer?
Properly stored in airtight containers, lobster bisque maintains optimal quality for 2-3 months in the freezer. Discard if frozen any longer.
Can you freeze lobster bisque with cream?
Yes, you can freeze cream-based lobster bisque. Slow reheating with frequent stirring prevents the cream from curdling or separating.
Why does lobster bisque separate when frozen?
Freezing can damage the emulsion between fat and water molecules in cream. Thorough blending when reheating helps stabilize the texture.
Can I reheat frozen lobster bisque in the microwave?
It’s best to reheat lobster bisque gently on the stovetop. The microwave can cause uneven hot spots that curdle the cream.
Is it better to freeze lobster bisque in bags or containers?
Rigid airtight containers prevent freezer burn best. But properly sealed bags also work well. Avoid thinner plastic bags.
Can I use frozen lobster bisque in seafood chowders or stews?
Yes, frozen lobster bisque adds wonderful flavor to many dishes like seafood chowders, bisques, or risottos.
How do I know if frozen lobster bisque has gone bad?
Signs of spoiled bisque include an off smell, unnatural color, mold, or very icy texture. When in doubt, discard the soup.
Can I freeze homemade or store-bought lobster bisque?
Both homemade and store-bought lobster bisque can be frozen successfully by following the proper freezing and reheating techniques.
Can I freeze lobster bisque with alcohol like sherry?
Yes, you can freeze lobster bisque containing sherry. Stir well before serving to evenly distribute flavors. The alcohol may taste slightly different.
By mastering the simple process for freezing and reheating, you can enjoy incredible lobster bisque soup even months after preparing it. Follow these tips for bisque that’s just as velvety, decadent, and flavorful as the day it was made.
Why This Recipe Works
- A classic, traditional recipe that can be made with homemade lobster stock or packaged shellfish stock.
- Uses tarragon and sherry (also a secret ingredient in my mushroom risotto) to bring out a deep lobster flavor.
- Creamy, silky and rich – everything you want in a lobster bisque.
- Can be more budget-friendly (and still delicious) by using shrimp shells and using less lobster meat.
- Lobster Meat– I recommend using 10 ounces of lobster meat for this recipe, but lobster bisque can still be delicious with much less. You can use whole lobsters or frozen lobster tails (and use the shells for stock!) cut into bite-sized pieces, or you can even use frozen pre-cooked chopped lobster meat. I recommend using Maine lobster or lobster from other cold water locations such as Canada. Warm water spiny lobster can be used, but it will have slightly less flavor. You can also use this recipe to make a bisque out of other crustaceans, such as crab, shrimp, langoustines, prawns, crawfish, crayfish or a combination.
- Lobster Stock – Follow my recipe for lobster stock on this page to for the most incredibly rich lobster flavor. You can also use packaged shellfish stock, broth or even clam juice in a pinch. But if using a store bought broth, add the shells from your whole lobster or lobster tail for extra depth and flavor.
- White Wine – Stick to a simple dry white wine such as Pinot Grigio, Savignon Blanc or an un-oaked Chardonnay. Avoid anything sweet or with a heavy or oaky flavor.
- Sherry – Sherry is a Spanish fortified wine that is a quintessential flavor in classic lobster bisque and in my opinion should never be skipped. I recommend using a dry sherry, but medium sherry or cream sherry can also be used. Cream sherry is not creamy, but is sweeter than dry sherry and is a nice compliment to the sweetness of lobster.
- Heavy Cream – Heavy cream helps make this bisque ultra creamy and luscious. If you’re tempted to use a lower-fat dairy or non-dairy milk, I don’t recommend it. Anything less than heavy cream and you’ll sacrifice the creaminess of this soup.
- Vinegar – This is not a traditional ingredient, but I find a tiny splash of vinegar at the end of cooking really makes the flavors pop and come alive. I recommend using sherry vinegar, but red or white wine vinegar or even lemon juice will work too.
- Tarragon – This is my secret ingredient for exceptional lobster bisque. It has a slightly licoricey flavor thats a natural pair with lobster and helps to bring out its lobstery flavor. Youll never taste licorice in there, but it will really enhance the lobster flavor. Fresh or dried tarragon work equally well.
Blender – You cannot make a bisque without a blender, as it needs to be pureed until silky smooth. I prefer using an immersion blender since its easier and cuts down on clean-up, but a traditional blender will work just as well. Do not use a bullet style blender or other air-tight blender unless the soup has first cooled down completely.
How to Make The Best Stock for Lobster Bisque
Surprisingly, most lobster bisques arent made with much lobster meat. A good bisque gets most of its flavor from shells, which are used to make a rich stock that becomes the foundation of the soup.
Its a brilliant way for restaurants to utilize their inventory, but most people dont have a bunch of lobster shells just lying around their kitchens. Dont worry – here are some easy ways to make the best stock for lobster bisque.