Decadent Seafood Bisque with Crab, Shrimp, and Lobster
If you’re craving something indulgent and elegant, this Seafood Bisque is the perfect dish to impress guests or simply treat yourself to something special. Brimming with tender shrimp, sweet crab, and rich lobster, this velvety soup is infused with aromatic herbs, white wine, and a touch of cream to create a luxurious flavor profile. Pair it with a slice of crusty artisan bread or a simple green salad for a memorable meal any night of the week.
Why You’ll Love This Bisque
- Rich and comforting: Creamy, buttery broth with layers of seafood flavor.
- Perfect for special occasions: Ideal for date night, holidays, or entertaining.
- Versatile: Use fresh, frozen, or even canned seafood depending on availability.
- Make-ahead friendly: It tastes even better the next day!
Ingredients (Serves 4)
- ½ lb shrimp, peeled and deveined
- ½ lb lump crab meat
- ½ lb lobster meat, chopped (can substitute with more crab or shrimp)
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups seafood stock (or substitute with chicken broth)
- 1 cup heavy cream
- ½ cup dry white wine (optional but recommended)
- 1 tsp Old Bay seasoning
- ½ tsp smoked or sweet paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté Aromatics
In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3–4 minutes, stirring often, until the onion is translucent and fragrant. This creates the flavorful base for your bisque.
2. Make the Roux
Sprinkle the flour over the sautéed aromatics and stir constantly for about 1–2 minutes. This will help eliminate any raw flour taste and thicken your soup later.
3. Add the Liquids
Gradually whisk in the seafood stock and white wine, making sure there are no lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Stir in the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Simmer for 5–7 minutes, letting the flavors meld.
4. Add the Seafood
Gently fold in the shrimp, crab meat, and lobster. Simmer for another 5–7 minutes, or until the shrimp are opaque and cooked through, and the seafood is heated throughout. Be careful not to overcook—seafood is delicate!
5. Serve and Garnish
Ladle the hot bisque into bowls and garnish with a sprinkle of fresh parsley. Serve with warm crusty bread or garlic toast on the side for dipping.
Chef’s Tips & Variations
- Want it extra smooth? Use an immersion blender to purée the base before adding the seafood.
- Seafood substitutions: No lobster? Add scallops, imitation crab, or extra shrimp instead.
- Make it spicy: Add a pinch of cayenne or a few dashes of hot sauce for heat.
- Make it ahead: This bisque can be made a day in advance and gently reheated.
Nutrition (per serving)
- Calories: 400 kcal
- Protein: 23g
- Fat: 30g (18g saturated)
- Carbs: 15g
- Sodium: 750mg
- Cholesterol: 120mg
- Sugar: 2g
- Fiber: 1g
This Seafood Bisque is an absolute show-stopper—creamy, comforting, and loaded with flavor.
