Name: Seafood Bisque with Crab, Shrimp, and Lobster
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Seafood / American
Ingredients: 8 oz cooked lobster meat, chopped; 8 oz cooked shrimp, peeled and chopped; 8 oz lump crab meat (fresh or canned); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 3–4 garlic cloves, minced; 2 tbsp tomato paste; 2–3 tbsp all‑purpose flour (or gluten‑free thickener); 4 cups seafood broth or chicken broth; 1/2 cup dry white wine (optional); 1 bay leaf; 1/2 tsp Old Bay seasoning; 1/2 tsp paprika; Salt and black pepper, to taste; 1 cup heavy cream (or half‑and‑half for a lighter version); Fresh parsley, chopped (optional, for garnish)

Seafood Bisque with Crab, Shrimp, and Lobster is a rich, creamy soup that brings all the best flavors of the sea into one elegant bowl. It’s silky, buttery, and packed with tender shellfish in every spoonful. Whether I’m serving it for a special occasion or just treating myself to a cozy night in, this bisque always feels luxurious and satisfying.

Why You’ll Love This Recipe

I love how this bisque delivers restaurant-quality flavor at home with surprisingly simple steps. The mix of crab, shrimp, and lobster makes it extra indulgent, while the smooth, velvety broth brings everything together in the most comforting way. It’s a great recipe to impress guests or elevate a regular dinner, and I can even make it ahead of time for easier serving. Seafood Bisque with Crab, Shrimp, and Lobster

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked lobster meat, chopped
Cooked shrimp, peeled and chopped
Lump crab meat (fresh or canned)
Unsalted butter
Olive oil
Onion, finely chopped
Celery, finely chopped
Carrot, finely chopped
Garlic, minced
Tomato paste
All-purpose flour (for thickening)
Seafood or chicken broth
Heavy cream
Dry white wine (optional)
Bay leaf
Old Bay seasoning
Paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions

I heat the butter and olive oil in a large pot over medium heat, then sauté the onion, celery, and carrot until soft—about 5–7 minutes.
I stir in the garlic and tomato paste and cook for another minute until fragrant.
I sprinkle the flour over the veggies and stir for 1–2 minutes to create a roux that will thicken the bisque.
I slowly whisk in the broth and wine (if using), then add the bay leaf, paprika, Old Bay, salt, and pepper.
I bring the soup to a simmer and let it cook for 20 minutes, stirring occasionally to let the flavors develop.
I remove the bay leaf and use an immersion blender to puree the mixture until smooth, or transfer it in batches to a blender.
I return the bisque to low heat, stir in the heavy cream, and gently fold in the crab, shrimp, and lobster meat.
I simmer for another 5–7 minutes until everything is heated through. I taste and adjust seasoning before serving hot, garnished with parsley if I like.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 20 minutes to prep and 30 minutes to cook, so it’s ready in about 50 minutes total.

Variations

I use half-and-half instead of heavy cream for a lighter version.
Sometimes I skip the wine and add a splash of lemon juice at the end for brightness.
I’ve added a pinch of cayenne or hot sauce for a spicier kick.
For a deeper seafood flavor, I simmer the shells from the shrimp or lobster in the broth beforehand, then strain before adding to the soup.
I blend only part of the soup and leave some chunks of vegetables for more texture.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently over medium-low heat on the stove, stirring often. I avoid boiling it to prevent the cream from separating and the seafood from overcooking. I don’t recommend freezing it, since the texture can change. Seafood Bisque with Crab, Shrimp, and Lobster

FAQs

Can I use frozen seafood?

Yes. I thaw it fully and pat it dry before adding it to the bisque. Frozen seafood works great if I don’t have fresh available.

What’s the best way to get a smooth bisque?

I use an immersion blender right in the pot or transfer the soup in batches to a regular blender. Blending before adding the seafood keeps the texture silky.

Can I make this ahead of time?

Absolutely. I make the base a day ahead, refrigerate it, and reheat it gently before stirring in the seafood just before serving.

What if I don’t have lobster?

I can double the shrimp and crab, or substitute with scallops or firm white fish like cod or halibut.

Is this soup gluten-free?

Not as written, because of the flour, but I can use cornstarch or a gluten-free flour blend to thicken the bisque instead.

Conclusion

Seafood Bisque with Crab, Shrimp, and Lobster is one of my favorite comfort foods when I want something elegant, rich, and deeply satisfying. It’s smooth, flavorful, and loaded with tender seafood in every spoonful. Whether I’m making it for guests or just craving a bowl of luxury, this bisque always delivers warmth, flavor, and a little bit of coastal magic.