Description

If you’re craving something creamy, comforting, and packed with the rich flavor of the sea, look no further than a hearty bowl of seafood bisque. This classic French-inspired soup is the epitome of indulgence—elegant enough for a dinner party, yet cozy enough for a quiet night in.

Our version combines the best of the ocean—tender shrimp, sweet crab meat, and luxurious chunks of lobster. Whether you’re celebrating a special occasion or just in the mood for something truly soul-warming, this Seafood Bisque with Crab, Shrimp, and Lobster delivers flavor in every spoonful.

Let’s dive into the recipe and uncover every delicious detail, from ingredients to serving ideas.

Ingredients

Scale

For the Seafood:

½ pound raw shrimp, peeled and deveined
½ pound lump crab meat (preferably fresh or pasteurized)
½ pound cooked lobster meat (claw or tail), chopped into bite-sized pieces

For the Bisque Base:

3 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
2 tablespoons tomato paste
¼ cup all-purpose flour
4 cups seafood stock (or substitute with fish or chicken stock)
1 cup heavy cream
½ cup whole milk
¼ teaspoon cayenne pepper (optional, for heat)
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper, to taste

For Garnish (Optional):

Chopped fresh parsley
Drizzle of cream or a dollop of crème fraîche
Crusty bread or oyster crackers on the side

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Instructions

Step-by-Step Directions 1. Prepare the Seafood

Start by prepping the seafood. Peel and devein the shrimp, then chop the lobster into bite-sized chunks. Set aside. If using pasteurized crab meat, drain any excess liquid and gently pick through to remove any shell fragments.

2. Build the Flavor Base

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Once melted and shimmering, add the chopped onion, celery, carrot, and garlic. Sauté for 6–8 minutes, or until the vegetables are soft and fragrant, stirring occasionally to prevent browning.

3. Add Tomato Paste and Seasoning

Stir in the tomato paste and cook for 2–3 minutes. This deepens its flavor and adds richness to the bisque. Sprinkle in the flour and stir continuously for another 2 minutes to form a light roux—this helps thicken the soup later on.

4. Deglaze and Simmer

Slowly pour in the seafood stock while whisking constantly to avoid lumps. Once fully incorporated, bring the mixture to a gentle simmer. Add the Old Bay seasoning, cayenne (if using), and season with salt and pepper.

Let the bisque simmer for 15 minutes uncovered. Stir occasionally and skim off any foam that rises to the top.

5. Blend for a Silky Texture

Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. Blend until smooth, then return to the pot.

6. Add Cream and Milk

Lower the heat and stir in the heavy cream and milk. Simmer gently for 5 more minutes. Don’t allow it to boil at this stage, as the cream can separate.

7. Add the Seafood

Add the shrimp first, as it needs the most time to cook—about 3–4 minutes, or until they turn pink and opaque. Then stir in the lobster and crab meat, cooking for another 2–3 minutes to warm them through. Taste and adjust seasoning as needed.

8. Serve and Garnish

Ladle the bisque into warm bowls. Garnish with a swirl of cream, a sprinkle of fresh parsley, or even a few extra chunks of crab or lobster on top for a luxurious finish. Serve with crusty bread or crackers to soak up every drop.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: French-American Fusion

Nutrition

Serving Size: 1 bowl (approx. 1½ cups)
Calories: ~400 kcal
Sugar: 4g
Sodium: 780mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 25g
Cholesterol: 130mg