Seafood Bisque Crab Lobster (Print Version)
Rich bisque featuring crab, shrimp, and lobster in a smooth, creamy broth with fresh herbs and subtle spices.
# What You'll Need:
→ Seafood
01 -
4 ounces cooked lobster meat, chopped
02 -
4 ounces lump crabmeat, drained
03 -
6 ounces medium shrimp, peeled and chopped
→ Dairy and Fats
04 -
4 tablespoons unsalted butter, divided
05 -
1 cup heavy cream
06 -
1/4 cup half-and-half
→ Vegetables and Aromatics
07 -
1 small onion, finely chopped
08 -
2 celery stalks, finely chopped
09 -
2 garlic cloves, minced
→ Pantry
10 -
1 tablespoon tomato paste
11 -
2 tablespoons all-purpose flour
12 -
1/2 cup dry white wine (e.g., Sauvignon Blanc)
13 -
3 cups seafood stock or chicken broth
14 -
1 bay leaf
15 -
1 teaspoon Old Bay seasoning
16 -
Salt and black pepper, to taste
17 -
Dash of cayenne pepper (optional)
18 -
Chopped chives or parsley for garnish
19 -
Splash of sherry or brandy (optional)
# Steps to Follow:
01 -
Melt 2 tablespoons of butter in a skillet over medium heat. Add the shrimp and cook for about 2 minutes per side until pink and firm. Remove shrimp and set aside.
02 -
In a large pot, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and celery and cook for 5 minutes until softened but not browned. Stir in minced garlic and tomato paste and cook for 1 minute until fragrant.
03 -
Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw taste. Slowly pour in the white wine, scraping the pot to release browned bits. Simmer for 2–3 minutes to reduce slightly.
04 -
Pour in seafood stock, add bay leaf, Old Bay seasoning, salt, pepper, and optional cayenne. Reduce heat and simmer gently for 10 minutes to meld flavors and thicken the bisque.
05 -
Remove the bay leaf. Use an immersion blender to puree the soup until smooth and velvety; alternatively, blend in batches carefully.
06 -
Lower heat, then slowly stir in heavy cream and half-and-half to maintain creaminess without curdling. Gently fold in cooked shrimp, lump crabmeat, and lobster. Warm through gently without boiling.
07 -
Adjust seasoning as needed. If desired, add a splash of sherry or brandy. Serve hot, garnished with chopped chives or parsley, alongside crusty bread or oyster crackers.
# Additional Notes:
01 -
To preserve tender seafood texture, add crab and lobster at the end and warm gently. For thicker bisque, increase flour slightly when making the roux. Use an immersion blender for easier cleanup and better texture control.
02 -
Freeze the soup base without seafood or cream for longer storage; add fresh seafood and cream upon reheating.