Description
A rich and creamy seafood bisque featuring succulent shrimp, lump crab meat, and tender lobster, cooked in a flavorful broth with hints of Old Bay seasoning and paprika. Perfect as an elegant appetizer or comforting main dish, served warm and garnished with fresh parsley.
Ingredients
Scale
Seafood
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 1/2 lb lobster meat, chopped
Base and Aromatics
- 4 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids and Seasoning
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup white wine (optional)
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is softened and translucent, releasing aromatic flavors.
- Make the Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux that helps thicken the bisque and adds a nutty depth.
- Add Liquids: Gradually pour in the seafood or chicken broth and white wine, if using, while stirring continuously to prevent lumps. Allow the mixture to thicken before adding the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Bring the bisque to a gentle simmer, combining all flavors.
- Add Seafood: Stir in the shrimp, lump crab meat, and chopped lobster meat. Continue cooking for 5-7 minutes or until the shrimp turn pink and are fully cooked, ensuring the bisque is heated through without overcooking the delicate seafood.
- Serve: Ladle the bisque into bowls, garnish with fresh parsley if desired, and serve warm alongside crusty bread for dipping.
Notes
- For a smoother bisque, you can blend part of the soup before adding the seafood.
- White wine adds depth of flavor but can be omitted for a non-alcoholic version.
- Adjust seasoning with salt and pepper to your taste preferences.
- Use fresh seafood for the best flavor, but frozen can be substituted if thawed properly.
- Serve immediately to enjoy the bisque at its freshest and creamiest texture.
