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
Scale
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
