Seafood Bisque with Crab, Shrimp, and Lobster Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
