How Long Does Lobster Bisque Actually Last?

How could you not love lobster bisque? The creamy, complex bisque, which is often erroneously compared with chowder, is undeniably delicious, and a great side project for anyone in possession of leftover lobster that might otherwise go to waste. It is also quite rich. Even for the most enthusiastic diner, it can be difficult to finish a batch of bisque in one go (especially if it's Red Lobster's lobster bisque, which really is the worst and should go in the garbage instead), so leftovers are often an inevitability. But this raises the question — how long is lobster bisque good for?

Well, that depends. At room temperature, lobster bisque will only keep for about two hours, so it's important to promptly refrigerate any leftovers. In the fridge, lobster bisque will keep from between two to four days. This is shorter than other soups which contain no dairy or meat and can last for about a week in the fridge. Since lobster bisque is a dairy and meat-based soup, it has a reduced shelf life. Make sure to add a label to your leftovers that indicates the date it was stored to avoid any confusion.

If you want your lobster bisque to last longer than just four days, you do have a few other options besides refrigeration. You can freeze your bisque for up to three months if you'd prefer. However, it should be noted that this will likely cause an unpleasant change to the soup's texture, as cream and dairy don't typically freeze well. If you don't mind some change in texture, feel free to freeze your bisque.

If you want to avoid a potentially unpleasant texture upon reheating your bisque, however, there is one other option: freezing prior to the addition of cream. Now, this method only works if you know for a fact that you will have leftovers, but it can be helpful when making large batches. For this hack, simply remove the portion of bisque you wish to freeze before cream is added, and place that in an sealed container before freezing (and make sure to not skip the step of cooling your leftovers when freezing) Then, when you're ready to serve, thaw your soup in the fridge or microwave before reheating and adding the cream.

Okay, so you've frozen or refrigerated your lobster bisque and you're ready for a serving. How can you tell if your bisque is still fresh and hasn't gone bad? There are a few signs to look out for. One of the biggest indicators that your lobster bisque is past its prime is a strong odor. Give it a quick sniff and if it smells sour, or simply bad, it's probably best to toss the batch. 

You should also keep an eye on the condition of the lobster within the bisque. If its texture has turned soft or taken on a viscous consistency, you shouldn't consume the soup. Additionally, if the soup has changed in color or developed signs of mold, you'll want to go ahead and dispose your bisque. And, if something just seems "off" about the batch, trust your gut and toss the soup (lest you lose your lunch twice). In cases of food safety, it's better to be safe than sorry.