Seafood Bisque with Crab, Shrimp, and Lobster Recipe – Velvet-Soft Comfort in a Bowl

Introduction

There’s a warm, buttery steam that hits you the moment a pot of Seafood Bisque with Crab, Shrimp, and Lobster begins to simmer — and it always takes me back to rainy Sunday nights with the family. The garlic and wine sing first, and then the cream wraps everything like a soft blanket. If you like quick weeknight luxuries, then this bisque will become one of your go-to dinners; also, for lighter mornings try a banana smoothie recipe without yogurt earlier in the day so you can fully enjoy the evening. This recipe feels fancy, yet it’s simple enough to make while chatting with a friend.

Why You’ll Love It

• Quick and easy to make — ready in under an hour.
• Comforting homemade flavor with a silky, rich texture.
• Made with simple ingredients you can find at any market.
• Great for cozy nights, special dinners, or when you want to impress without stress.
• Always a crowd-pleaser with tender crab, shrimp, and lobster in every spoonful.

Ingredients You’ll Need

• 2 tablespoons unsalted butter — use unsalted butter so you can control the salt.
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced — fresh garlic gives it that extra flavor boost.
• 1/4 cup all-purpose flour
• 3 cups seafood or chicken broth
• 1 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2 cup tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1/2 pound crab meat, picked over for shells
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lobster meat, chopped
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for garnish

How to Make It

1. Heat the butter and olive oil in a large pot or Dutch oven over medium heat. You’ll hear that soft sizzle — that’s when it’s just right.
2. Add the chopped onion and garlic, stirring often. Cook until the onion turns soft and translucent, about 5 minutes. The kitchen will smell amazing — sweet onions and garlic.
3. Sprinkle the flour over the onions and garlic, and stir constantly for 2–3 minutes. This cooks out the raw flour taste, so your bisque stays silky.
4. Slowly whisk in the seafood or chicken broth and the white wine. Whisk well so no lumps appear. Then bring the mixture to a simmer, and cook for about 10 minutes until it thickens slightly.
5. Stir in the heavy cream, tomato paste, smoked paprika, cayenne, Old Bay, and salt and pepper. Let the bisque simmer gently for 15 minutes, stirring occasionally so nothing sticks. The color deepens and the aroma becomes rich and comforting.
6. Meanwhile, if you want a smoother texture, blend a portion of the bisque with an immersion blender before adding the seafood. Also, you can pair this with a hearty main like a sirloin steak provencal with roasted veggies and creamy garlic aioli for a surf-and-turf night.
7. Gently add the crab meat, shrimp, and lobster to the pot. Simmer for 5–7 minutes, until the shrimp curl and turn pink and the seafood heats through. Taste and adjust the seasoning.
8. Ladle the bisque into warm bowls, sprinkle with chopped parsley, and serve with lemon wedges and crusty bread.

Kitchen Tips

• Time-saver: Use pre-cooked lobster or shrimp if you want to cut prep time; add them at the end to warm through.
• Fix for floppy texture: If your bisque feels too thin, simmer it a little longer uncovered until it reduces and thickens. Conversely, add a splash of broth if it’s too thick.
• Flavor twist: Stir in a teaspoon of sherry or a pinch of saffron for extra depth. Also, leftovers make an easy base for a comforting beef and barley soup style reimagining — just kidding, but soup bases behave similarly when you adjust liquid!

Serving Ideas

Serve this Seafood Bisque with Crab, Shrimp, and Lobster on a cozy night in, for a special dinner, or at holiday gatherings. Pair it with crusty bread, garlic toast, or a simple green salad. For dessert, try a sweet finish like brown sugar cookies with maple glaze — they’re rustic and warm, and they round out the meal beautifully. Garnish each bowl with parsley and a squeeze of lemon so each bite snaps with brightness.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove so the cream doesn’t break.
• Freezer: Freeze without added seafood for up to 2 months; add cooked crab, shrimp, and lobster when you reheat.
• Leftover idea: Turn leftovers into a creamy pasta sauce — toss cooked pasta in warmed bisque and fold in extra seafood and herbs.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day. Reheat slowly and add a splash of broth if it thickens too much.

Q: Can I swap any ingredients?
A: Of course! Use what you have — switch the lobster for extra crab, or skip the wine and add more broth. This recipe is forgiving.

Q: What’s the best way to serve it?
A: Serve it fresh and warm, right after the seafood goes in. A squeeze of lemon brightens every bowl.

Q: How do I know it’s perfectly cooked?
A: Look for tender, opaque seafood and a bisque that coats the back of a spoon. That fragrant, buttery smell tells you it’s ready.

(Here I’ve shared a cozy, simple take on Seafood Bisque with Crab, Shrimp, and Lobster so you can enjoy restaurant-style comfort at home.)

Conclusion

If you want another take on crab and shrimp bisque for inspiration, check this classic Crab and Shrimp Seafood Bisque – Taste Of Recipe. Also, for a lighter, quick shrimp bisque variant, see Easy Crab and Shrimp Bisque – Cookaholic Wife.

Final Thoughts
This recipe has become a quiet favorite in my kitchen because it feels both special and approachable. It warms the soul, brings people together, and lets the sea’s flavors shine. Please try it, adjust it, and make this Seafood Bisque with Crab, Shrimp, and Lobster your own — I promise it will become a comfort you return to again and again.

Seafood Bisque with Crab, Shrimp, and Lobster

A luxurious and comforting seafood bisque made with crab, shrimp, and lobster perfect for cozy nights or special dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 tablespoons unsalted butter Use unsalted butter to control salt.
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced Fresh garlic gives it an extra flavor boost.
• 1/4 cup all-purpose flour
• 3 cups seafood or chicken broth
• 1 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2 cup tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay seasoning
• to taste Salt and pepper

Seafood

• 1/2 pound crab meat, picked over for shells
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lobster meat, chopped

Garnish

• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for garnish

Method

 

Preparation

1. Heat the butter and olive oil in a large pot or Dutch oven over medium heat until melted.
2. Add the chopped onion and garlic, stirring often. Cook until the onion turns soft and translucent, about 5 minutes.
3. Sprinkle the flour over the onions and garlic, and stir constantly for 2–3 minutes.
4. Slowly whisk in the seafood or chicken broth and the white wine, whisking well to avoid lumps.

Cooking

1. Bring the mixture to a simmer and cook for about 10 minutes until it thickens slightly.
2. Stir in the heavy cream, tomato paste, smoked paprika, cayenne, Old Bay seasoning, and salt and pepper. Simmer gently for 15 minutes.
3. Gently add the crab meat, shrimp, and lobster to the pot. Simmer for 5–7 minutes until the shrimp curl and turn pink.

Serving

1. Ladle the bisque into warm bowls, sprinkle with chopped parsley, and serve with lemon wedges and crusty bread.

Notes

Use pre-cooked lobster or shrimp to cut prep time; just add them at the end. If the bisque is too thin, simmer longer uncovered to thicken. Stir in a teaspoon of sherry or saffron for extra flavor. Leftovers can be used creatively in other dishes.