Seafood Bisque with Crab, Shrimp, and Lobster

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 tbsp butter

1 small onion, chopped

2 cloves garlic, minced

2 tbsp all-purpose flour

4 cups seafood or chicken stock

1/2 cup dry white wine (optional)

1/2 tsp paprika

1/4 tsp cayenne pepper (optional, for a kick)

Salt & black pepper to taste

1 cup heavy cream

1/2 lb cooked shrimp, chopped

1/2 lb cooked lobster meat, chopped

1/2 lb lump crab meat

2 tbsp tomato paste

Fresh parsley or chives, for garnish

Lemon wedges, for serving (optional)

 

Instructions:

1. Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft (about 3–4 minutes). Stir in garlic and cook for 1 minute until fragrant.

2. Make the Roux
Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux (this thickens the bisque).

3. Add Liquids & Seasoning
Slowly whisk in the stock and wine (if using), making sure there are no lumps. Add tomato paste, paprika, cayenne (if using), salt, and black pepper.

4. Simmer
Bring to a boil, then reduce heat and simmer for 10–15 minutes, allowing flavors to blend.

5. Blend (Optional)
For a smoother bisque, use an immersion blender (or regular blender in batches) to puree the soup. This step is optional if you like it chunky.

6. Add Seafood & Cream
Stir in the heavy cream, then gently fold in the shrimp, lobster, and crab meat. Simmer another 5–7 minutes until heated through. Do not boil once the cream and seafood are added.

7. Serve
Ladle into bowls and garnish with fresh parsley or chives. Serve with lemon wedges and crusty bread.