Bacon Lobster Bisque

This rich bacon lobster bisque takes about 20 minutes to cook and uses less than 10 ingredients, making it one of the simplest versions of lobster bisque you’ll find – lazy, even. Traditional lobster bisque starts by creating your own stock, but this recipe skips that step by using clam juice, which offers a similar flavor.



  • 3 slices of bacon
  • 1 small onion, chopped (about 1/2 cup)
  • 2 tbsp arrowroot flour
  • 1 cup clam juice
  • 1 cup chicken stock
  • 1 tbsp tomato paste
  • 1 cup heavy cream
  • 1 ½ tbsp sherry (don’t skip)
  • 8 oz lobster meat (defrosted if frozen)
  • 1/4 tsp salt (or more, to taste)
  • ⅛ tsp ground black pepper


  1. In a large sauce pot over medium heat, add bacon, then onions, and cook for 5 minutes until onions are soft and bacon is crispy, then remove bacon (set aside), add arrowroot flour slowly and mix for about 1 minute.
  2. Add clam juice, stock, tomato paste, and heavy cream, and bring to a simmer, then reduce to medium-low and let simmer for about 10 minutes until thickened, stirring often.
  3. Add sherry and lobster, and cook for about 1 more minute until lobster is hot, then add bacon back in and use an immersion blender to combine everything. Add salt and pepper as advised or to taste. 
    1. Optional: If you want a smooth bisque, you can skip the immersion blender and simply add the lobster and bacon, but to get that rich bacon lobster bisque flavor it’s recommended that you blend. Try it both ways if you’re not sure! Keep in mind, I like my orange juice with HIGH pulp.