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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.