Bisque or chowder with smoked salmon and lobster tail

Smoked Salmon and Lobster Bisque Recipe

This smoked salmon and lobster bisque is delicious, impressive looking, and it comes together in only 30 minutes.
Course Soup
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 718kcal
Author Jas


For the bisque

  • 2 tablespoons butter
  • 1 cup thinly sliced leeks
  • 1 garlic clove minced
  • 1 1/2 tablespoons all-purpose flour
  • 16 oz. clam juice or vegetable broth
  • 2-3 oz. smoked salmon chopped
  • 1 cup crushed tomatoes or tomato sauce
  • 1 tablespoon chopped fresh or dried parsley
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Old Bay seasoning
  • A pinch of crushed red pepper
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • Shot of sherry or white wine optional
  • 1 salmon fillet about 4 oz., chopped
  • 1 teaspoon salt

For the lobster tails

  • 2 lobster tails fresh or frozen, about 4 oz. each
  • Olive oil
  • Melted butter


For the bisque

  • In a saucepan, melt the butter over medium heat.  Add leeks and garlic and saute until leeks are soft.
  • Add the clam juice, smoked salmon, crushed tomatoes, parsley, dill, pepper, smoked paprika, Old Bay seasoning, and red pepper flakes. Cook until heated through.
  • Put flour in a small bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the heavy cream. Stir the mixture into the soup.
  • Add fresh salmon and salt and simmer for 10 more minutes.
  • Using an immersion blender or a food processor, purée the soup until smooth. You can leave some chunks or not purée at all if you like chowder-like soup.

For the lobster tails

  • If using frozen, taw your tails by dropping them into cold water for at least 30 minutes. You’ll know that the tails are ready when they feel flexible.
  • Preheat oven to 375 degrees Fahrenheit. Next, with shears or a sharp knife cut lengthwise through the top of the lobster shell starting from the base and going toward the end of the tail.
  • Remove the digestive tract once you’ve cut through the shell (the dark-colored vein that runs along the length of the tail).
  • Then carefully pry the shell open with your hands. Starting at the base of the tail (the wide end), begin carefully loosening the meat from the bottom of the shell, but be sure to keep the meat attached at the tail end of the shell.
  • Next, lift the meat through the opening and place it on top of the shell.
  • Place the tails on a baking pan. Rub the meat with olive oil and sprinkle with smoked paprika for great flavor and color.
  • Bake the tails for exactly 1 to 1 ½ minutes per ounce. You’ll know that tails are done when the meat is white and firm with no gray coloring or translucency.
  • Serve the tails with bisque and melted butter.


~ Free Tip ~
  • Drizzle lobster tails with fresh lemon juice if you prefer.
  • Add your favorite hot sauce to the soup if you like it spicy.


Calories: 718kcal | Carbohydrates: 43g | Protein: 39g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 221mg | Sodium: 2852mg | Potassium: 1274mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2355IU | Vitamin C: 22.9mg | Calcium: 230mg | Iron: 3.4mg