Seafood Bisque with Crab, Shrimp, and Lobster Recipe

Introduction

This rich and creamy seafood bisque combines succulent lobster, crab, and shrimp in a velvety tomato-infused broth. Perfect as an elegant starter or a comforting main, it’s a classic dish that’s surprisingly simple to prepare at home.

Ingredients

• 4 oz cooked lobster meat, chopped
• 4 oz lump crabmeat, drained
• 6 oz medium shrimp, peeled, deveined, and chopped
• 2 tbsp unsalted butter (for sautéing shrimp)
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• ½ cup dry white wine (Sauvignon Blanc recommended)
• 3 cups seafood stock (or chicken broth if unavailable)
• 1 bay leaf
• 1 tsp Old Bay seasoning
• Salt and black pepper, to taste
• Dash of cayenne pepper (optional)
• 1 cup heavy cream
• ¼ cup half-and-half
• Chopped chives or parsley for garnish
• Optional splash of sherry or brandy

Instructions

1. Step 1: Heat 2 tablespoons of butter in a skillet over medium heat. Add the shrimp and cook until just pink, about 2 minutes per side. Remove the shrimp and set aside.
2. Step 2: In a large pot, melt the remaining 2 tablespoons of butter. Add the onion and celery and sauté until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
3. Step 3: Sprinkle the flour over the vegetables, stirring constantly for 1–2 minutes to form a roux. Gradually pour in the white wine, scraping the bottom of the pot to release browned bits. Let it simmer for 2–3 minutes.
4. Step 4: Add the seafood stock, bay leaf, Old Bay seasoning, salt, black pepper, and cayenne pepper if using. Simmer gently for 10 minutes to develop the flavors.
5. Step 5: Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches for a velvety texture.
6. Step 6: Lower the heat and stir in the heavy cream and half-and-half. Add the cooked shrimp, crabmeat, and lobster; warm through gently without boiling to keep the seafood tender.
7. Step 7: Adjust seasoning to taste. Optionally, add a splash of sherry or brandy. Serve the bisque in bowls garnished with chopped chives or parsley. Enjoy with crusty bread or oyster crackers.

Tips & Variations

• For a deeper flavor, use homemade seafood stock or add the lobster shells to simmer with the broth before straining.
• Substitute Old Bay seasoning with a pinch of smoked paprika and celery salt if you prefer a different spice profile.
• To make it dairy-free, replace cream and half-and-half with coconut milk or a plant-based cream alternative.
• Add a pinch of saffron to enhance the bisque’s color and create a subtle floral note.

Storage

Store any leftover bisque in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream and seafood are added to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood in this bisque?

Yes, you can use frozen shrimp, crab, and lobster. Thaw them completely and pat dry before cooking to avoid excess water in the soup.

Is it okay to skip the wine?

If you prefer to avoid alcohol, substitute the white wine with additional seafood stock or a splash of lemon juice to add brightness.

Seafood Bisque with Crab, Shrimp, and Lobster Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

This rich and creamy seafood bisque with crab features a luxurious blend of lobster meat, lump crabmeat, and shrimp simmered in a flavorful seafood stock base. Enhanced by aromatic vegetables, a touch of tomato paste, white wine, and finished with heavy cream, this classic bisque offers a smooth, velvety texture and a satisfying depth of flavor. Perfect as an elegant starter or comforting main, it is garnished with fresh herbs and pairs beautifully with crusty bread or oyster crackers.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Seafood

• 4 oz cooked lobster meat, chopped
• 4 oz lump crabmeat, drained
• 6 oz medium shrimp, peeled, deveined, and chopped

Dairy & Fats

• 2 tbsp unsalted butter (for sautéing shrimp)
• 2 tbsp unsalted butter
• 1 cup heavy cream
• ¼ cup half-and-half

Vegetables & Aromatics

• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced

Liquids & Seasonings

• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• ½ cup dry white wine (Sauvignon Blanc recommended)
• 3 cups seafood stock (or chicken broth if unavailable)
• 1 bay leaf
• 1 tsp Old Bay seasoning
• Salt and black pepper, to taste
• Dash of cayenne pepper (optional)
• Optional splash of sherry or brandy

Garnish

• Chopped chives or parsley for garnish

Instructions

1. Sauté the Shrimp: Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Add the peeled, deveined, and chopped shrimp, cooking for about 2 minutes on each side until just pink and cooked through. Remove the shrimp from the skillet and set aside to be added later.
2. Cook Aromatics: In a large pot, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped onion and celery, sautéing until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
3. Prepare Roux and Deglaze: Sprinkle the 2 tablespoons of all-purpose flour over the softened vegetables, stirring constantly for 1 to 2 minutes to form a roux. Gradually pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow the mixture to simmer for 2 to 3 minutes to reduce slightly and blend flavors.
4. Simmer Soup Base: Add the seafood stock, bay leaf, Old Bay seasoning, salt, black pepper, and a dash of cayenne pepper if desired. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors together.
5. Puree Bisque: Remove the bay leaf from the soup. Use an immersion blender to puree the bisque directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until velvety smooth. Return the pureed soup to the pot if done using a blender.
6. Incorporate Cream and Seafood: Reduce the heat to low. Stir in the heavy cream and half-and-half until evenly combined. Gently fold in the cooked shrimp, lump crabmeat, and chopped lobster meat. Warm the bisque through gently without boiling to maintain the seafood’s tender texture.
7. Finish and Garnish: Taste and adjust seasoning with salt and pepper as needed. Optionally, add a splash of sherry or brandy for extra depth. Ladle the bisque into serving bowls and garnish with chopped chives or parsley. Serve immediately alongside crusty bread or oyster crackers for a perfect pairing.

Notes

• Use seafood stock for the most authentic and rich flavor; if unavailable, chicken broth is an acceptable substitute.
• Be careful not to boil the bisque after adding cream and seafood to avoid curdling and toughening the seafood.
• For extra richness, you can add more heavy cream or a small amount of cognac instead of sherry or brandy.
• This bisque can be prepared a day ahead; reheat gently before serving.
• To make the bisque gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.

Keywords: seafood bisque, crab bisque, lobster soup, creamy seafood soup, shellfish bisque, New England bisque, shellfish stew