Seafood Bisque with Crab, Shrimp, and Lobster Recipe
If you’re searching for the ultimate showstopper soup, Seafood Bisque with Crab, Shrimp, and Lobster is your answer. This recipe is pure coastal comfort, blending tender crab, sweet lobster, and juicy shrimp in a silky, aromatic broth that’s both indulgent and surprisingly easy to make at home. With its dreamy creaminess and layers of flavor from fresh vegetables, seafood stock, a splash of sherry, and a pop of Old Bay, this bisque is a celebration in every spoonful. Whether you’re treating yourself or hosting loved ones, Seafood Bisque with Crab, Shrimp, and Lobster brings restaurant luxury right to your own table.
Ingredients You’ll Need
The magic of Seafood Bisque with Crab, Shrimp, and Lobster comes from using simple, fresh ingredients that each play a starring role. Every component is carefully chosen to boost the flavor, texture, and gorgeous color of the finished bisque—so don’t skip on quality!
- Unsalted butter (2 tablespoons): Adds richness and helps develop a velvety base for the bisque.
- Olive oil (1 tablespoon): Gives a subtle fruity note and keeps the butter from browning too quickly.
- Onion, finely chopped (1 small): Brings natural sweetness and depth to the soup’s flavor.
- Garlic, minced (2 cloves): Infuses the bisque with irresistible savory aroma.
- Carrot, grated (1 small): Adds a hint of sweetness and a lovely golden hue.
- Celery, finely chopped (1 stalk): Provides freshness and a classic bisque backbone.
- All-purpose flour (2 tablespoons): Thickens the soup for that luxurious, creamy texture.
- Dry sherry or white wine (1/4 cup): De-glazes the pot and brightens all the flavors.
- Seafood stock or fish stock (3 cups): The secret to deep, oceanic flavor in every bite.
- Heavy cream (1 cup): Delivers the signature richness and smooth mouthfeel.
- Whole milk (1/2 cup): Lightens the cream just enough while keeping things decadent.
- Smoked paprika (1/2 teaspoon): Adds gentle warmth and a beautiful color.
- Old Bay seasoning (1/2 teaspoon): Brings that classic, zesty seafood flavor everyone craves.
- Salt (1/2 teaspoon): Essential for bringing out all the natural flavors.
- Black pepper (1/4 teaspoon): Adds a subtle kick of heat that balances the creaminess.
- Lump crab meat (4 oz): Sweet, tender, and absolutely essential for the best seafood bisque.
- Cooked lobster meat, chopped (4 oz): Makes the bisque feel ultra-special and luxurious.
- Cooked shrimp, peeled, deveined, and chopped (6 oz): Juicy bites of shrimp bring texture and flavor.
- Tomato paste (1 tablespoon): Adds tang and deepens the color of the soup.
- Fresh parsley, chopped (1 tablespoon): Brightens the flavor and adds a pop of green at the end.
- Lemon wedges (for serving): A final squeeze of lemon really wakes up the whole bisque.
How to Make Seafood Bisque with Crab, Shrimp, and Lobster
Step 1: Build the Flavor Base
Start by warming the butter and olive oil together in a large soup pot over medium heat. When the butter is melted and fragrant, add the onion, garlic, carrot, and celery. Sauté everything for about five to six minutes, stirring often, until the veggies are soft and your kitchen smells amazing. This aromatic base is what gives Seafood Bisque with Crab, Shrimp, and Lobster its irresistible depth.
Step 2: Create the Roux
Sprinkle the flour over your softened veggies and stir well, making sure every bit is coated. Cook for another one to two minutes, just until the flour loses its raw taste and forms a light roux. This step thickens the bisque and ensures that signature creamy texture.
Step 3: Deglaze and Simmer
Slowly pour in the sherry or white wine, using your spoon to gently scrape up any browned bits from the bottom of the pot. These little bits are pure flavor! Then add the seafood stock, tomato paste, smoked paprika, Old Bay, salt, and black pepper. Stir everything together, bring the soup to a gentle simmer, and let it cook for ten minutes so all those flavors can meld beautifully.
Step 4: Add the Dairy
Reduce the heat to low and stir in the heavy cream and whole milk. Simmer for another five minutes, stirring now and then, so the bisque becomes silky and rich. At this stage, you can use an immersion blender if you want a super-smooth texture before adding the seafood.
Step 5: Finish with Seafood
Gently fold in the crab, lobster, and shrimp. Let the bisque cook for just three to five more minutes, until the seafood is warmed through but still tender. Finish by stirring in the chopped parsley for a touch of freshness, then remove the pot from the heat. Your Seafood Bisque with Crab, Shrimp, and Lobster is ready to serve hot!
How to Serve Seafood Bisque with Crab, Shrimp, and Lobster
Garnishes
A sprinkle of fresh parsley right before serving gives your bisque a burst of color and freshness. Don’t forget the lemon wedges—squeezing a bit of juice over each bowl brightens the flavors and balances the richness. For an extra-special touch, add a few extra pieces of crab or lobster on top for a restaurant-worthy presentation.
Side Dishes
Seafood Bisque with Crab, Shrimp, and Lobster truly shines alongside a basket of crusty baguette or sourdough for dipping. If you want to make it a meal, pair with a simple green salad dressed with a lemony vinaigrette, or serve with classic oyster crackers for that nostalgic touch.
Creative Ways to Present
For a dinner party, ladle the bisque into small cups or shot glasses for an elegant appetizer. You can also serve it in hollowed-out bread bowls for a cozy, rustic vibe. If you’re feeling fancy, garnish each bowl with a swirl of cream and a tiny sprig of dill or microgreens for a gourmet finish.
Make Ahead and Storage
Storing Leftovers
Allow the bisque to cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. The flavors actually deepen and improve overnight, making leftovers a real treat.
Freezing
You can freeze Seafood Bisque with Crab, Shrimp, and Lobster, but there’s a trick: for best results, freeze the soup before adding the cream and seafood. When ready to serve, thaw, heat, and stir in the dairy and seafood just before eating. This helps preserve the creamy texture and keeps the seafood from becoming rubbery.
Reheating
Gently reheat the bisque on the stovetop over low heat, stirring often to prevent scorching. If the soup thickens too much, add a splash of stock or milk to loosen it up. Avoid boiling—gentle heat keeps the seafood tender and the cream smooth.
FAQs
Can I use frozen seafood for this bisque?
Absolutely! Frozen cooked crab, shrimp, and lobster work perfectly in Seafood Bisque with Crab, Shrimp, and Lobster. Just make sure to thaw and drain them well before adding to the soup.
What can I use if I don’t have seafood stock?
If seafood stock isn’t available, high-quality fish stock is the next best thing. In a pinch, you can use chicken or vegetable broth, but the bisque will have a milder seafood flavor.
Is there a way to make this bisque gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch. The texture will still be creamy and luscious without the gluten.
Can I make Seafood Bisque with Crab, Shrimp, and Lobster ahead of time?
You can prepare the bisque base a day or two in advance and add the seafood just before serving. This makes entertaining a breeze and ensures the seafood stays juicy and tender.
How can I make the bisque extra smooth?
For a silky, restaurant-style bisque, blend the soup with an immersion blender before adding the seafood. If you want it even smoother, strain the blended soup through a fine mesh sieve.
Final Thoughts
There’s something truly magical about sharing Seafood Bisque with Crab, Shrimp, and Lobster with the people you love. Rich, elegant, and full of flavor, it’s a recipe that turns any night into a special occasion. Give it a try—you’ll be amazed at how easy it is to bring a little coastal luxury to your own kitchen.
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Seafood Bisque with Crab, Shrimp, and Lobster Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy seafood bisque featuring lump crab meat, succulent lobster, and tender shrimp simmered in a savory blend of seafood stock, cream, and aromatic vegetables. This elegant French-American inspired soup is perfect for special occasions or cozy dinners, delivering a luxurious taste of the sea in every spoonful.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, grated
- 1 stalk celery, finely chopped
- 2 tablespoons all-purpose flour
Liquids & Seasonings
- 1/4 cup dry sherry or white wine
- 3 cups seafood stock or fish stock
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood
- 4 oz lump crab meat
- 4 oz cooked lobster meat, chopped
- 6 oz cooked shrimp, peeled, deveined, and chopped
Garnish
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Aromatics: In a large soup pot, melt the butter with olive oil over medium heat. Add the onion, garlic, grated carrot, and celery. Cook for 5 to 6 minutes until the vegetables soften and become fragrant.
- Create the Roux: Stir in the all-purpose flour and continue cooking for 1 to 2 minutes. This forms a light roux which will thicken the bisque.
- Add Wine and Stock: Slowly pour in the dry sherry or white wine while stirring, scraping the browned bits from the bottom of the pot for added flavor. Then add the seafood stock, tomato paste, smoked paprika, Old Bay seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
- Simmer for Flavors: Let the soup simmer gently for 10 minutes, allowing the flavors to meld and develop fully.
- Add Cream and Milk: Reduce the heat to low and stir in the heavy cream and whole milk. Simmer for an additional 5 minutes, stirring occasionally to blend everything smoothly.
- Incorporate Seafood: Gently fold in the lump crab meat, chopped lobster, and shrimp. Cook for 3 to 5 minutes more just until the seafood is warmed through, taking care not to overcook.
- Finish and Serve: Remove the pot from heat and stir in the fresh chopped parsley. Serve the bisque hot with lemon wedges on the side and crusty bread if desired for dipping.
Notes
- For a smoother bisque, use an immersion blender after the initial simmer and before adding the seafood to create a velvety texture.
- Frozen cooked seafood can be used; just make sure it is properly thawed and drained before adding to the soup.
- Adjust seasoning to your taste preference, especially if using salted seafood stock to avoid over-salting.
- This bisque can be prepared a day ahead; refrigerate and gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 125mg
