This Panera Bread Lobster Bisque Recipe is a velvet-smooth indulgence—the exact bowl I crave when I want a taste of seaside luxury without leaving my kitchen. A perfect combo of tender lobster knuckles, sweet cream, and a splash of dry sherry that cuts through the richness, it is a sophisticated classic that feels like a special occasion. Ideally the lobster meat should be chopped into varying sizes to ensure every spoonful offers a tender bite amidst the rich, sherry-infused cream.
Jump to RecipePanera Bread Lobster Bisque Recipe Ingredients
- 4 tbsp unsalted butter
- 1 shallot, minced
- 1 tbsp tomato paste
- 3 tbsp all-purpose flour
- 1/2 cup dry sherry (not cooking sherry)
- 3 cups lobster stock or seafood stock
- 1 cup heavy cream
- 1 cup half and half
- 1 tsp sweet paprika
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp cayenne pepper (optional, for heat)
- 8 oz (225g) cooked lobster meat, chopped (claw and knuckle meat is best)
- Fresh chives, for garnish
How To Make Panera Bread Lobster Bisque Recipe
- Sauté the Base: Melt the butter in a large pot or Dutch oven over medium heat. Add the minced shallot and cook for 2 to 3 minutes until soft and translucent, being careful not to brown it.
- Form the Roux: Stir in the tomato paste and cook for 1 minute to deepen the color. Sprinkle the flour over the shallots and whisk constantly for 2 minutes. This cooks out the raw flour taste and creates the thickening base for the bisque.
- Deglaze: Pour in the dry sherry slowly while whisking. Let it bubble and simmer for 2 minutes to reduce slightly and cook off the sharp alcohol edge.
- Build the Broth: Gradually whisk in the lobster (or seafood) stock, paprika, salt, and cayenne pepper. Ensure there are no lumps. Bring the mixture to a gentle simmer and cook for 5 to 8 minutes until it has thickened enough to coat the back of a spoon.
- Smooth it Out (Optional): For a perfectly smooth restaurant texture, you can use an immersion blender to puree the shallots into the broth at this stage, though it is not strictly necessary.
- Creaminess: Reduce the heat to low. Stir in the heavy cream and half and half. Let the soup warm through gently; do not let it come to a rolling boil, or the dairy may curdle.
- Add the Lobster: Stir in the chopped cooked lobster meat. Simmer on low for just 2 to 3 minutes to warm the lobster without making it tough.
- Serve: Ladle into bowls and garnish with fresh chopped chives.
Recipe Tips
- Stock is Everything: The flavor of a bisque comes primarily from the stock. If you can’t find liquid lobster stock, “Better Than Bouillon” makes a fantastic Lobster Base paste that provides an intense, authentic flavor compared to generic seafood stock.
- Sherry Selection: Use a dry sherry that you would drink, not “cooking sherry” which is loaded with salt and preservatives. If you cannot use alcohol, you can skip it, but the flavor profile will lack that classic “Panera” depth.
- Lobster Meat: Panera typically uses knuckle and claw meat, which is sweeter and more tender than tail meat. You can often find this frozen or at the seafood counter for a better price than whole tails.
- Don’t Boil the Cream: Once the dairy is added, keep the heat low. Boiling cream can cause the soup to separate and look oily rather than velvety.
What To Serve With Panera Bread Lobster Bisque
Bisque accompaniments are elegant additions frequently served to enhance the luxurious texture of this seafood classic. Ideally the oyster crackers should be fresh and crisp to provide a salty crunch against the sweet, creamy soup.
- A classic Panera Bread Grilled Cheese for dipping
- Oyster crackers or warm crusty baguette slices
- A crisp Caesar salad with lemon wedge
- A glass of buttery Chardonnay
How To Store Panera Bread Lobster Bisque
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat very gently on the stovetop over low heat, stirring frequently. Do not microwave on high power, as it can cause the lobster to become rubbery.
- Freeze: Freezing is not recommended for this soup. The high volume of heavy cream and half and half tends to separate and become grainy when frozen and thawed.
Panera Bread Lobster Bisque Nutrition Facts
- Calories: 420 kcal (per serving)
- Carbohydrates: 12g
- Protein: 18g
- Fat: 34g
- Fiber: 0g
- Sugar: 4g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Yes! This base works perfectly for Shrimp Bisque or Crab Bisque. Just substitute the meat and use a corresponding seafood stock if available.
If the bisque isn’t thick enough, you likely didn’t cook the flour roux long enough or added too much liquid. You can thicken it by simmering it a bit longer (before adding the cream) or mixing a teaspoon of cornstarch with cold water and stirring it in.
The signature orange hue comes from the combination of tomato paste and paprika reacting with the heavy cream. It doesn’t taste like tomatoes; it just provides that beautiful color and a hint of umami.
Panera Bread Lobster Bisque Recipe
Course: SoupsCuisine: French-AmericanDifficulty: Easy4
servings15
minutes20
minutes420
kcalA rich, velvety copycat soup featuring sweet lobster meat, sherry, and heavy cream.
Ingredients
8 oz lobster meat
3 cups lobster stock
1 cup heavy cream & 1 cup half and half
1/2 cup dry sherry
Butter, flour, tomato paste
Shallot, paprika, cayenne
Directions
- Sauté shallot in butter until soft.
- Whisk in tomato paste and flour to make a roux.
- Deglaze with sherry and reduce slightly.
- Add stock and spices; simmer until thickened.
- Stir in cream and half and half on low heat.
- Add lobster meat and warm through.
- Garnish with chives and serve immediately.
Notes
- If using frozen lobster, thaw completely and drain excess liquid before adding.
- For a smoother soup, puree the base before adding the cream and lobster.
- Adjust the cayenne pepper to control the background heat.
