Seafood Bisque with Crab, Shrimp, and Lobster

Why You’ll Love This Recipe

• Rich and Creamy Texture: The combination of heavy cream and seafood stock creates a luscious base that’s both indulgent and satisfying.
• Flavorful Seafood Medley: Incorporating crab, shrimp, and lobster provides a diverse range of seafood flavors, ensuring each spoonful is delightful.
• Elevated Yet Accessible: While it delivers gourmet flavors, this bisque is straightforward to prepare, making it suitable for both novice and experienced cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion, finely chopped
• Celery, diced
• Carrots, diced
• Garlic, minced
• Seafood stock (or vegetable broth)
• Heavy cream
• Dry white wine (optional, for depth of flavor)
• Tomato paste
• Paprika
• Old Bay seasoning (optional, but enhances the seafood flavors)
• Cayenne pepper (optional, for a spicy kick)
• Salt & black pepper, to taste
• Lobster meat, cooked and chopped
• Shrimp, peeled, deveined, and chopped
• Crab meat, picked over for shells

Directions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add finely chopped onion, diced celery, and diced carrots. Sauté until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
2. Add Liquids and Seasonings: Stir in tomato paste, paprika, Old Bay seasoning, and cayenne pepper. Cook for 1-2 minutes to toast the spices. Pour in the seafood stock and dry white wine (if using). Bring the mixture to a simmer.
3. Blend the Base: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth, then return to the pot.
4. Incorporate Cream and Seafood: Stir in heavy cream and return the soup to a gentle simmer. Add the chopped lobster meat, shrimp, and crab meat. Cook until the seafood is heated through and the shrimp is opaque, about 5 minutes.
5. Season and Serve: Taste and adjust seasoning with salt and black pepper as needed. Ladle the bisque into bowls and garnish with additional paprika or chopped fresh herbs, if desired.

Servings and Timing

• Servings: This recipe yields approximately 4-6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Seafood Selection: Feel free to customize the seafood components. Scallops or firm white fish can be excellent additions or substitutions.
• Spice Level: Adjust the cayenne pepper to control the heat. For a milder bisque, omit it entirely.
• Herbal Notes: Incorporate fresh herbs like thyme or tarragon for an aromatic twist.

Storage/Reheating

• Refrigeration: Store leftover bisque in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the cream from curdling.
• Freezing: Freezing is not recommended, as the cream-based soup may separate upon thawing, affecting the texture.

FAQs

How can I thicken my seafood bisque?

To achieve a thicker consistency, you can create a roux by cooking equal parts butter and flour, then whisking it into the soup. Alternatively, pureeing some of the vegetables can add body to the bisque.

Can I use frozen seafood for this recipe?

Yes, frozen seafood can be used. Ensure it’s properly thawed and excess moisture is removed before adding it to the bisque to maintain the desired texture.

What type of wine is best for this bisque?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the seafood flavors without overpowering them.

Is it necessary to blend the soup?

Blending creates the classic smooth texture of a bisque. However, if you prefer a chunkier soup with visible vegetable pieces, you can skip this step.

Can I make this bisque ahead of time?

Yes, you can prepare the bisque up to the point before adding the seafood. Refrigerate the base, then reheat and add the seafood just before serving to ensure optimal texture.

What can I serve alongside this bisque?

Crusty bread or a simple green salad pairs well, offering a contrast to the rich and creamy soup.

How do I prevent the cream from curdling when reheating?

Reheat the bisque slowly over low heat and avoid bringing it to a boil, as high temperatures can cause the cream to separate.

Can I use milk instead of heavy cream?

Heavy cream provides the best texture, but you can use half-and-half or whole milk for a lighter version. The soup may not be as rich, but it will still be delicious.

What is the best way to enhance the seafood flavor?

Using homemade seafood stock instead of store-bought can intensify the seafood taste. Adding a splash of sherry

Can I make this bisque dairy-free?

Yes, substitute heavy cream with full-fat coconut milk or a dairy-free alternative like cashew cream. The flavor will be slightly different but still creamy and delicious.

Conclusion

This seafood bisque with crab, shrimp, and lobster is a comforting yet elegant dish that’s perfect for a cozy night in or a special occasion. With its rich, creamy base and delicate seafood flavors, it’s sure to impress your guests or satisfy your own cravings. Try it out and enjoy a restaurant-quality meal right at home.

Seafood Bisque with Crab, Shrimp, and Lobster

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• Author: Isabella
• Total Time: 45 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Seafood bisque is a luxurious, creamy soup that combines the rich flavors of crab, shrimp, and lobster into a velvety broth. Originating from French cuisine, bisques are traditionally made by extracting flavors from crustaceans, resulting in a smooth and highly seasoned dish. This particular recipe offers a restaurant-quality experience that’s perfect for special occasions or a comforting meal at home.

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Ingredients

• Olive oil
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups seafood stock (or vegetable broth)
• 1 cup heavy cream
• 1/4 cup dry white wine (optional, for depth of flavor)
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp Old Bay seasoning (optional)
• 1/4 tsp cayenne pepper (optional, for a spicy kick)
• Salt & black pepper, to taste
• 1/2 lb lobster meat, cooked and chopped
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1/2 lb crab meat, picked over for shells

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Instructions

• Sauté Aromatics: Heat olive oil over medium heat in a large pot. Add chopped onion, diced celery, and diced carrots. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
• Add Liquids and Seasonings: Stir in tomato paste, paprika, Old Bay seasoning, and cayenne pepper. Cook for 1-2 minutes to toast the spices. Pour in the seafood stock and dry white wine (if using). Bring the mixture to a simmer.
• Blend the Base: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture in batches to a blender, blend, and return to the pot.
• Incorporate Cream and Seafood: Stir in the heavy cream and return the soup to a gentle simmer. Add the lobster, shrimp, and crab meat. Cook until the seafood is heated through and shrimp is opaque, about 5 minutes.
• Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle the bisque into bowls and garnish with paprika or fresh herbs, if desired.

Notes

• Seafood Selection: Customize the seafood mix with scallops or firm white fish as alternatives.
• Spice Level: Adjust cayenne pepper to suit your heat preference.
• Herbal Notes: Fresh herbs like thyme or tarragon can elevate the flavor profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup, Main Course
• Method: Stovetop, Blending
• Cuisine: French