Seafood Bisque with Crab, Shrimp, and Lobster

Ingredients

  • ½ lb crab meat, cooked (lump or claw)

  • ½ lb shrimp, peeled, deveined, chopped (reserve a few whole for garnish if desired)

  • ½ lb lobster meat, cooked and chopped

  • 4 tbsp unsalted butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 celery stalk, finely chopped

  • 1 small carrot, finely chopped or grated

  • 2 tbsp all-purpose flour

  • ¼ cup dry white wine (optional but recommended)

  • 2 cups seafood or fish stock (chicken or vegetable stock if unavailable)

  • 1 cup heavy cream

  • 1 cup whole milk

  • 2 tbsp tomato paste

  • ½ tsp paprika

  • ¼ tsp cayenne pepper (optional, for spice)

  • Salt and black pepper to taste

  • 1 tbsp fresh parsley, chopped (for garnish)

  • Lemon wedges (for serving)


Instructions

1. Sauté Aromatics

  • In a large pot over medium heat, melt the butter.

  • Add the onion, celery, and carrot. Sauté for 5–6 minutes until soft and fragrant.

  • Add garlic and cook another 1 minute.

2. Make the Roux

  • Stir in flour and cook, stirring constantly, for 1–2 minutes to form a light roux.

  • Slowly whisk in the white wine, scraping up any bits on the bottom.

3. Build the Bisque

  • Add tomato paste, paprika, and cayenne. Stir to combine.

  • Slowly pour in seafood stock, then the milk and cream.

  • Bring to a gentle simmer, stirring frequently. Simmer for about 10–15 minutes to let flavors blend.

4. Blend (Optional for Smooth Texture)

  • Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

  • This step is optional, depending on whether you prefer a smoother or chunkier bisque.

5. Add Seafood

  • Stir in shrimp first and simmer for about 3–4 minutes until just pink.

  • Then add the crab and lobster meat and cook for another 2–3 minutes until heated through.

  • Taste and adjust seasoning with salt and pepper.

6. Serve

  • Ladle into bowls. Garnish with parsley and a squeeze of lemon.

  • Serve with crusty bread or oyster crackers.


📝 Chef’s Tips

  • Use homemade seafood stock made from shells for extra depth.

  • A splash of cognac or sherry can add a luxurious touch before adding the cream.

  • If you want to thicken the bisque further, simmer a few minutes more after blending.

By Admin

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