Creamy Lobster Bisque: A Taste of Nostalgia and a Little Bit of Heaven

There’s something magical about lobster bisque — the rich, velvety texture, the delicate yet robust flavor of lobster, and that luxurious warmth that wraps you up with each spoonful. My love affair with lobster bisque started in the early ’90s at a charming restaurant called 3 Central in Madison, NJ. Back then, my husband and I were living in New Jersey for his sabatical at Drew University and Stevens Institute, and 3 Central was a local small restaurant near downtown, the kind of place you might dress up for. When the server suggested I try their lobster bisque, little did I know that first taste would become an unforgettable memory.

The bisque was unlike anything I’d ever tasted — creamy, rich, with an unmistakable depth that only fresh lobster can bring. Each spoonful was smooth and deeply satisfying, carrying hints of butter, sherry, and herbs. I savored it slowly, not wanting the experience to end. That evening sparked a passion for lobster bisque, and over the years, I’ve experimented countless times to recreate that comforting yet luxurious bowl of heaven. Here’s a recipe that brings 3 Central’s magic to my kitchen, or at least tries. I’ve tried lobster bisque several places — including places like Red Lobster and the Aquarium restaurant in Nashville (Opry Mills mall) and keep trying to get the same taste.