Seafood Bisque with Crab, Shrimp, and Lobster

Here’s a rich and creamy Seafood Bisque recipe made with crab, shrimp, and lobster. This luxurious soup is perfect for special occasions or whenever you want something indulgent.

🦞 Seafood Bisque with Crab, Shrimp, and Lobster

🍲 Servings: 6

⏱️ Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min

🧾 Ingredients:

Seafood:

• 6 oz cooked lobster meat, chopped

• 6 oz lump crab meat

• 8 oz shrimp, peeled, deveined, and chopped

Base:

• 4 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 celery stalks, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 1/2 cup dry white wine

• 1 tbsp tomato paste

• 4 cups seafood stock (or lobster stock)

• 1 cup heavy cream

• 1 cup whole milk

Seasoning:

• 1 tsp Old Bay seasoning

• 1/4 tsp cayenne pepper (optional)

• Salt and black pepper, to taste

• 1 tbsp fresh parsley, chopped (for garnish)

• 1 tbsp fresh chives or tarragon (optional, for garnish)

🍳 Instructions:

1. Sauté Aromatics:

   • In a large pot or Dutch oven, melt the butter with olive oil over medium heat.

   • Add onions and celery; sauté until softened (about 5 minutes).

   • Add garlic and cook for 1 more minute.

2. Make the Roux:

   • Sprinkle the flour over the veggies and stir well to coat.

   • Cook for 2-3 minutes, stirring frequently, to eliminate the raw flour taste.

3. Deglaze and Build Flavor:

   • Stir in the tomato paste and cook for 1 minute.

   • Slowly pour in the white wine, scraping up any bits from the bottom.

   • Let it simmer until reduced by half.

4. Add Stock and Simmer:

   • Gradually whisk in the seafood stock.

   • Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, allowing the flavors to meld.

5. Blend (Optional):

   • For a smoother bisque, use an immersion blender to puree the soup base, or transfer it in batches to a blender. (Skip this step if you prefer a chunky texture.)

6. Finish with Cream:

   • Stir in the heavy cream and milk. Simmer gently for 5 minutes.

   • Add Old Bay, cayenne, salt, and pepper to taste.

7. Add Seafood:

   • Add shrimp and cook for 2–3 minutes until just pink.

   • Add lobster and crab meat, gently stirring until warmed through (about 2 minutes).

8. Garnish & Serve:

   • Ladle into bowls and garnish with chopped parsley and optional herbs.

   • Serve with crusty bread or oyster crackers.

🔁 Tips & Variations:

• Make it ahead: Prepare the base up to a day in advance; add seafood when reheating.

• Thicker bisque: Add more flour (start with 1 extra tbsp) or reduce stock slightly.

• Seafood alternatives: Use scallops or firm white fish if desired.