Description
Seafood Bisque with Crab, Shrimp, and Lobster is a rich, creamy soup loaded with tender shellfish and a velvety broth. This elegant, restaurant‑style bisque combines savory seafood with aromatic vegetables and a touch of cream for a comforting, special‑occasion meal.
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)
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion, celery, and carrot and sauté until softened, about 5–7 minutes.
- Stir in minced garlic and tomato paste and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir for 1–2 minutes to form a light roux.
- Slowly whisk in the broth and wine (if using), then add the bay leaf, Old Bay seasoning, paprika, salt, and pepper.
- Bring the soup to a simmer and cook for about 20 minutes, stirring occasionally to let the flavors develop.
- Remove and discard the bay leaf. Use an immersion blender to puree the mixture until smooth, or carefully transfer to a blender in batches and blend until silky.
- Return the bisque to low heat, stir in the heavy cream, then gently fold in the crab, shrimp, and lobster meat.
- Simmer for another 5–7 minutes until the seafood is heated through. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- For a gluten‑free version, use cornstarch or a gluten‑free flour blend instead of regular flour to thicken the soup.
- If you skip the wine, a squeeze of lemon juice at the end adds brightness.
- Add a pinch of cayenne or hot sauce for a spicier bisque.
- To deepen seafood flavor, simmer shrimp or lobster shells in the broth first, then strain before adding to the soup.
- Blend only part of the soup for some texture while keeping a silky base.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 120mg
