Creamy Lobster Bisque Pasta

Name: Creamy Lobster Bisque Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 lobster tails, cooked and chopped; 1 cup lobster shells; 1 small onion, chopped; 2 garlic cloves, minced; 1/4 cup brandy; 2 cups chicken or seafood broth; 1 cup heavy cream; 1 tablespoon butter; Salt and pepper to taste; 12 oz linguine or fettuccine; 1 cup grated Parmesan cheese; Fresh parsley, for garnish

Highlighted under: Cozy Comfort Recipes

I absolutely love making Creamy Lobster Bisque Pasta on special occasions. The combination of rich lobster flavors with a silky cheese sauce over pasta is simply irresistible. Every bite is a luxurious experience that brings back memories of coastal dining. I find that using fresh lobster and a touch of sherry elevates this dish to restaurant-quality. This recipe has quickly become a favorite in my household, and I can't wait for you to enjoy it too!

Created by

Emily

Last updated on 2026-01-22T11:17:28.652Z

Making Creamy Lobster Bisque Pasta was an experiment that turned into one of my go-to recipes. I started with a homemade lobster bisque, infusing flavors with shallots, garlic, and a splash of brandy. The key is to simmer the lobster shells to extract every bit of flavor.

I also decided to incorporate a splash of cream to make the sauce velvety. Tossing in freshly cooked pasta allows it to absorb the rich flavors, creating a dish that's both comforting and elegant. Trust me, serving this at your next dinner party will impress all your guests!

Why You'll Love This Recipe
Luxurious lobster flavor that brings a taste of the ocean to your kitchen
Creamy, rich sauce that clings perfectly to the pasta
A touch of sherry adds depth, making it a memorable dish

Tips for Perfecting the Bisque

Creating a dish as indulgent as this Creamy Lobster Bisque Pasta starts with a well-made bisque. The key to a rich flavor is in properly sautéing the onions and garlic until they are translucent and fragrant, which should take about 3-5 minutes on medium heat. Be careful not to brown them, as this can change the flavor profile of your bisque. Once you add the lobster shells and brandy, allow them to cook for a few minutes; this will deglaze the pan and infuse the dish with a deep, savory base.

For the broth, a combination of chicken or seafood broth works best, but if you have homemade stock, feel free to use that instead for an even richer flavor. Keep an eye on the simmering time; about 15 minutes is optimal to extract the maximum flavor from the shells. Straining the mixture through a fine sieve is essential, ensuring your bisque has a smooth texture. Avoid rushing this step; having some tiny shells left can detract from the overall elegance of the dish.

Perfecting Your Pasta

When cooking the pasta, make sure to use plenty of salted water. The general rule of thumb is to add about 1-2 tablespoons of salt per gallon of water. Cook the linguine or fettuccine according to package instructions until it reaches an al dente texture. You'll want it to have a slight bite, as it will continue cooking when combined with the bisque. Draining a cup of pasta water before you drain the pasta is crucial because this starchy liquid will help bind the sauce to the pasta later.

Mixing the cooked pasta with the lobster bisque immediately helps the flavors meld together. You can adjust the consistency of the dish by using the reserved pasta water; if you find the bisque too thick, add a little at a time until it reaches your desired creaminess. I often find that a silky consistency clings beautifully to the pasta, elevating each bite. Remember to stir gently to avoid breaking the pasta.

Ingredients

For the Lobster Bisque

2 lobster tails, cooked and chopped
1 cup lobster shells
1 small onion, chopped
2 garlic cloves, minced
1/4 cup brandy
2 cups chicken or seafood broth
1 cup heavy cream
1 tablespoon butter
Salt and pepper to taste

For the Pasta

12 oz linguine or fettuccine
1 cup grated Parmesan cheese
Fresh parsley, for garnish

Preparation

Instructions

Cooking Instructions

Make the Bisque

In a large saucepan, melt the butter over medium heat. Add the onions and garlic, cooking until softened. Add the lobster shells and brandy, allowing the alcohol to evaporate for 2-3 minutes. Pour in the broth, bring to a boil, then simmer for 15 minutes. Strain the mixture into another pot, discard solids, and return the liquid to heat. Stir in the cream and chopped lobster meat, season with salt and pepper.

Cook the Pasta

In a large pot, cook the linguine or fettuccine according to package instructions. Reserve 1 cup of pasta water, then drain the pasta. Mix the pasta with the lobster bisque, adding reserved pasta water as needed to achieve desired consistency.

Finishing Touches

Stir in the grated Parmesan cheese until melted and combined. Serve immediately, garnishing with fresh parsley for an extra touch of color.

Enjoy!

Pro Tips

For added depth, feel free to include a splash of white wine to the bisque. Pair with a crisp salad and a chilled glass of white wine for a complete dining experience.

Serving Suggestions

For the final flair, consider garnishing your Creamy Lobster Bisque Pasta with freshly chopped parsley. Not only does it add a pop of color, but it also enhances the dish's overall flavor with a fresh, herbal note. A sprinkle of extra Parmesan can also enrich each plate, inviting guests to enjoy a bit more of that delightful cheesiness. Serving with a crisp white wine, like a Chardonnay, creates a wonderful balance with the richness of the bisque, enhancing the coastal dining experience at home.

If you're feeling adventurous, pair the pasta with a light side salad dressed with a citrus vinaigrette. The acidity from the dressing will cut through the creaminess of the bisque perfectly, providing a delightful contrast to the dish. You might also want to serve crusty bread alongside, perfect for dipping into any leftover bisque to make every last drop count!

Make-Ahead and Storage

This recipe is fantastic for special occasions, and the bisque can be prepared ahead of time. You can make the bisque up to two days in advance; simply store it in an airtight container in the refrigerator. When you're ready to serve, reheat gently over low heat. Make sure it doesn't boil, as this can break the cream and affect the texture. If it's too thick upon reheating, add a bit of cream or reserved pasta water to restore its silky consistency.

The pasta is best cooked fresh, as it tends to absorb the sauce and lose its al dente texture if stored with the bisque. If you must make it in advance, consider cooking the pasta separately and tossing it with a bit of olive oil to prevent sticking. Store them separately in the fridge, and combine just before serving for the best texture.

Questions About Recipes

→ Can I use frozen lobster tails?

Yes, frozen lobster tails work well. Just be sure to thaw them properly before cooking.

→ Is there a vegetarian option?

For a vegetarian version, you can substitute the lobster with mushrooms and use vegetable broth.

→ How can I make this dish spicier?

Add a pinch of cayenne pepper or a dash of hot sauce while cooking the bisque for an extra kick.

→ Can I prepare the bisque in advance?

Yes, the bisque can be made ahead of time and stored in the fridge for up to two days. Just reheat before mixing with pasta.