Seafood Bisque

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🦞 Seafood Bisque (Crab, Shrimp & Lobster)

Ingredients

Seafood

  • ½ lb shrimp, peeled and deveined 🍤
  • ½ lb crab meat 🦀
  • ½ lb cooked lobster meat, chopped 🦞

Soup base

  • 3 tbsp butter 🧈
  • 1 small onion, diced 🧅
  • 2 cloves garlic, minced 🧄
  • 2 tbsp flour
  • 2 tbsp tomato paste
  • 4 cups seafood stock (or chicken stock if needed)
  • ½ cup dry white wine (optional but recommended)
  • 1 cup heavy cream
  • 1 tsp Old Bay seasoning
  • ½ tsp paprika
  • ¼ tsp cayenne (optional, for heat)
  • Salt & pepper to taste

Finishing

  • 1–2 tbsp fresh lemon juice
  • Fresh parsley or chives for garnish

Instructions

1. Sear the shrimp

  1. Melt 1 tbsp of the butter in a large pot over medium heat.
  2. Add shrimp and cook 1–2 minutes per side until just pink.
  3. Remove shrimp and set aside.
  4. Roughly chop half the shrimp—leave the other half whole for garnish.

2. Sauté aromatics

  1. Add remaining 2 tbsp butter to the pot.
  2. Add onions and cook until soft, 4–5 minutes.
  3. Stir in garlic and cook 30 seconds.
  4. Add flour and cook for 1 minute to form a roux.

3. Build the bisque base

  1. Stir in the tomato paste and cook 1 minute.
  2. Slowly whisk in the white wine (if using) and simmer 2 minutes.
  3. Add seafood stock, Old Bay, paprika, cayenne, salt, and pepper.
  4. Simmer gently for 10–12 minutes to develop flavor.

4. Blend for smoothness

  1. Use an immersion blender to puree the soup base until smooth
    (or transfer to a blender in batches—be careful with hot liquids).

5. Add the cream + seafood

  1. Return soup to the pot (if blended externally).
  2. Pour in the heavy cream and bring to a gentle simmer.
  3. Add the chopped shrimp, crab meat, and lobster meat.
  4. Simmer 5 minutes—just enough to heat through without overcooking.

6. Finish & serve

  1. Stir in lemon juice to brighten the flavors.
  2. Taste and adjust seasoning.
  3. Ladle into bowls and top with:
    • Whole sautéed shrimp
    • Fresh parsley or chives

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