🦀🦐🦞 Seafood Bisque with Crab, Shrimp & Lobster
🍽️ Serves 4–6 | Total time: ~1 hour
🧾 Ingredients
Seafood:
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4 oz cooked lobster meat, chopped
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4 oz cooked crab meat (lump or claw)
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6 oz shrimp, peeled, deveined, and chopped
(You can use fresh or frozen/defrosted cooked seafood)
Bisque Base:
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2 tbsp butter
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1 tbsp olive oil
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1 shallot or small onion, finely chopped
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2 cloves garlic, minced
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1 small carrot, finely chopped
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1 celery stalk, finely chopped
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2 tbsp tomato paste
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1 tbsp all-purpose flour
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½ cup dry white wine (or seafood stock)
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3 cups seafood stock or fish stock (chicken stock in a pinch)
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1 cup heavy cream
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½ cup whole milk (optional, for a lighter consistency)
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½ tsp paprika
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¼ tsp cayenne pepper (optional, for a kick)
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Salt & black pepper to taste
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Optional: 1 tbsp brandy or sherry for depth
Garnish:
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Chopped chives or parsley
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A swirl of cream or drizzle of olive oil
👨🍳 Instructions
1. Sauté the aromatics:
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In a large pot, heat butter and olive oil over medium heat.
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Add onion/shallot, garlic, carrot, and celery. Sauté 4–5 minutes until softened.
2. Build the base:
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Stir in tomato paste and cook for 1–2 minutes.
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Sprinkle flour over the mixture and stir constantly for 1 minute to remove the raw taste.
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Pour in wine (or stock) to deglaze, scraping up any brown bits.
3. Simmer the soup:
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Add seafood stock, cream, milk (if using), paprika, cayenne, salt, and pepper.
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Bring to a simmer and let it gently cook for 20–25 minutes to develop flavor.
4. Blend (optional):
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For a smooth, classic bisque, use an immersion blender or regular blender to purée the soup base (before adding seafood).
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For a chunkier version, leave as is.
5. Add the seafood:
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Stir in shrimp first and cook 2–3 minutes.
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Add crab and lobster meat and cook for another 1–2 minutes until heated through.
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Adjust seasoning. Add sherry or brandy if desired, just before serving.
🥄 To Serve:
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Ladle into warm bowls.
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Garnish with herbs, a swirl of cream, or a sprinkle of Old Bay seasoning.
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Serve with crusty bread or garlic toast for dipping.
🐟 Tips & Variations:
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Add a touch of lemon juice at the end to brighten the richness.
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You can stretch the seafood by using a seafood mix (scallops, mussels, etc.).
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Use the shells from shrimp/lobster to make a quick homemade stock for deeper flavor.
Would you like a low-carb or dairy-free version of this bisque, or ideas for turning it into a pasta or risotto dish?