Lobster bisque should be creamy, flavorful, and full of big chunks of lobster. This recipe will show you how to make it with simple ingredients and step-by-step instructions. It’s the best way to make those special lobster dinners truly shine!.
I’ve been doing some very important, and extremely thorough seafood research during my time on the East Coast. I think I’m now qualified to put up, in my opinion, the best lobster bisque recipe out there. Rich flavor, plenty of lobster meat, and spiced to perfection. If you spend extra on something like lobster, this recipe will make you happy you used it all up.
Lobster bisque is surprisingly easy, and maybe even more-so surprisingly low in calories. This dish is very comforting, but it’s also very light thanks to the easy two-ingredient homemade seafood stock and the big pieces of lobster meat. If this recipe isn’t the ultimate win-win in the kitchen, I don’t know what is!
You can click “Jump to the Recipe” at the top of the page or keep scrolling down until you see the recipe card. It will show you how much of each ingredient to use and how to follow the full recipe. Below you’ll find substitutes, tips, tricks, and answers to questions you may have!.
With its indulgent blend of tender lobster and velvety cream, lobster bisque is the ultimate comfort food But like any perishable dish, proper storage is crucial for enjoying lobster bisque at its best and avoiding food safety issues So how long can you keep leftover lobster bisque refrigerated before it goes bad?
Here’s a comprehensive guide to maximizing the shelf life and freshness of homemade and store-bought lobster bisque
Refrigerator Shelf Life for Homemade Lobster Bisque
When putting leftover homemade lobster bisque in the fridge, follow these steps for the best quality and food safety:
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Store in airtight containers in the fridge within 2 hours of cooking,
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Consume within 2-3 days for optimal freshness.
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If you want to avoid getting sick, throw away bisque after 3 days, even if it looks fine.
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Keep fridge temperature at 34-40°F. Higher temps allow faster bacteria growth.
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Press plastic wrap directly on surface to prevent air exposure.
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Don’t refrigerate lobster bisque for longer than 3 days maximum.
Tips for Maximal Homemade Lobster Bisque Freshness
Follow proper food safety practices when preparing and storing homemade lobster bisque:
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Cook lobster thoroughly to an internal temperature of 145°F.
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Prepare and cool bisque rapidly within 2 hours of cooking lobster.
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Use clean hands and cooking equipment to limit bacteria transfer.
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Divide into shallow containers for fast cooling in the fridge.
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Check fridge temp using thermometer to ensure optimal temperature.
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Discard bisque if left out for over 2 hours at room temperature.
How Long Does Store-Bought Lobster Bisque Last Refrigerated?
For pre-made, ready-to-eat lobster bisque purchased from the store:
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Keep refrigerated at 34-40°F continuously after purchase.
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Consume within 3-5 days of the use-by date on packaging.
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Discard opened lobster bisque exceeding 3-5 days, even if it seems okay.
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Don’t reuse lobster bisque after reheating or if left unrefrigerated for over 2 hours.
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Freeze extras immediately for longer storage life if needed.
Serving Lobster Bisque Safely
Always practice safe food handling when serving lobster bisque:
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Never leave lobster bisque unrefrigerated for more than 2 hours before reheating and serving.
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Discard any remaining lobster bisque instead of refrigerating again.
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Provide a clean spoon for each portion instead of double-dipping.
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Transfer bisque from fridge to oven or stovetop immediately before reheating.
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Keep hot bisque over 140°F if holding for service to prevent bacterial growth.
Can You Refrigerate Cooked Lobster Bisque Twice?
Only store leftovers that have been continuously refrigerated or frozen. Do not refrigerate lobster bisque a second time after reheating – this poses a food safety risk. Plan portions to minimize leftovers needing storage.
Freezing Cooked Lobster Bisque
To freeze freshly made lobster bisque:
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Cool bisque rapidly in fridge before freezing, within 2 hours of cooking.
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Transfer to airtight freezer-safe containers, leaving 1-inch headspace.
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Label container with contents and freeze date.
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Store at 0°F or below for 3-4 months maximum quality.
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Thaw refrigerated overnight before reheating. Do not refreeze.
Reheating Refrigerated Lobster Bisque
To safely reheat refrigerated lobster bisque:
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Use within 2-3 days for homemade, 3-5 days for store-bought. Discard if older.
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Heat slowly on stove or in microwave until steaming and 165°F internally.
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Stir occasionally to distribute heat evenly and prevent scalding.
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Bring to a rapid boil if bisque was unrefrigerated for over 2 hours before reheating.
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Only reheat once – do not refrigerate reheated leftovers.
How to Tell If Lobster Bisque Has Spoiled
Discard lobster bisque if it:
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Smells unpleasant or sulfuric
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Appears curdled or lumpy
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Changes color or darkens
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Grows mold
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Tastes sour or rancid
When in doubt, remember – don’t taste questionable bisque! Prioritize food safety and make a fresh batch.
FAQs About Refrigerating Lobster Bisque
How long does homemade lobster bisque last in the fridge?
Refrigerate homemade lobster bisque in airtight containers for only 2-3 days maximum for safety and quality. Discard leftovers after 3 days.
What is the shelf life of store-bought lobster bisque?
Consume store-bought, pre-made lobster bisque within 3-5 days of opening. Discard opened leftover bisque after 5 days.
Can you refrigerate lobster bisque more than once?
Only refrigerate freshly made lobster bisque, not leftovers that were previously reheated. Do not refrigerate lobster bisque again after reheating.
What temperature should I store lobster bisque at?
Keep lobster bisque refrigerated at 34-40°F. Higher temperatures allow faster bacteria growth. Monitor fridge temp.
Can I freeze leftover lobster bisque?
You can freeze freshly made lobster bisque, but don’t freeze previously refrigerated leftovers. Freeze within 2 hours of cooking.
How do you know if refrigerated lobster bisque is bad?
Discard bisque that smells unpleasant, changes color, curdles, grows mold, or tastes sour or rancid. Don’t taste questionable bisque!
The bottom line: enjoy homemade lobster bisque within 2-3 days and store-bought within 3-5 days. Monitor temperature, handle carefully, and discard bisque with any signs of spoilage. With proper refrigeration practices, you can safely savor every spoonful of this velvety, luxurious soup!
Easily shell lobster tails
You can fight with the tail and dirty scissors to get the meat out, or you can try this very easy trick that will get all the meat out at once.
First, pluck the fins off the end of the tail. They come off really easy- just give each one a firm tug. Next, use your pointer finger to push the meat out of the chicken through the hole you made when you took the fins off. That’s it! The meat should come out easily.
How to make lobster bisque
- Put the water in a medium-sized pot and heat it up until it boils. After you add the lobster tails, cook for three to five minutes, or until the meat is opaque and the shells are bright red. Reserve the water in the pot. Remove the meat from the shells and set it aside.
- Put the shells back into the water and bring it to a boil. This will make the stock. Turn down the heat to a low simmer and cook the shells for twenty to thirty minutes. With a slotted spoon, skim off any foam that is on the water’s surface. Get a big measuring cup and strain the water into it. Throw away the shells. You should have about 4 cups of water. If you have less, add water or broth until the 4 cup mark is reached.
- Put the vegetables in a large, heavy-based pot over medium-high heat. Melt the butter in the pot. Add the onion, carrot, and celery. Stir the vegetables every once in a while for four to five minutes, or until they start to turn brown. Stir in the garlic and cook for another 30 seconds.
- Roux & wine – Add the flour. Stir well, then let it cook for about 1 minute. Whisk in the wine and tomato paste until completely smooth. Let it bubble for 1-2 minutes. Put the lobster shell stock, bouillon, Old Bay, and thyme that you made together in the pot.
- Bring the soup to a boil, then turn it down to a simmer. Simmer for 10-15 minutes, or until slightly reduced. Put the soup in an immersion blender and blend it until it’s smooth. Add the cream and season with salt and pepper to taste.
- Finish: Cut the lobster meat into small pieces and add them to the pot. You can also put them in bowls one at a time before adding the bisque. Garnish with chives to serve.