Seafood Bisque with Crab, Shrimp, and Lobster
Ingredients
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½ lb crab meat, cooked (lump or claw)
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½ lb shrimp, peeled, deveined, chopped (reserve a few whole for garnish if desired)
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½ lb lobster meat, cooked and chopped
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4 tbsp unsalted butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 celery stalk, finely chopped
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1 small carrot, finely chopped or grated
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2 tbsp all-purpose flour
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¼ cup dry white wine (optional but recommended)
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2 cups seafood or fish stock (chicken or vegetable stock if unavailable)
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1 cup heavy cream
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1 cup whole milk
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2 tbsp tomato paste
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½ tsp paprika
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¼ tsp cayenne pepper (optional, for spice)
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Salt and black pepper to taste
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1 tbsp fresh parsley, chopped (for garnish)
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Lemon wedges (for serving)
Instructions
1. Sauté Aromatics
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In a large pot over medium heat, melt the butter.
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Add the onion, celery, and carrot. Sauté for 5–6 minutes until soft and fragrant.
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Add garlic and cook another 1 minute.
2. Make the Roux
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Stir in flour and cook, stirring constantly, for 1–2 minutes to form a light roux.
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Slowly whisk in the white wine, scraping up any bits on the bottom.
3. Build the Bisque
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Add tomato paste, paprika, and cayenne. Stir to combine.
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Slowly pour in seafood stock, then the milk and cream.
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Bring to a gentle simmer, stirring frequently. Simmer for about 10–15 minutes to let flavors blend.
4. Blend (Optional for Smooth Texture)
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Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
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This step is optional, depending on whether you prefer a smoother or chunkier bisque.
5. Add Seafood
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Stir in shrimp first and simmer for about 3–4 minutes until just pink.
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Then add the crab and lobster meat and cook for another 2–3 minutes until heated through.
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Taste and adjust seasoning with salt and pepper.
6. Serve
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Ladle into bowls. Garnish with parsley and a squeeze of lemon.
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Serve with crusty bread or oyster crackers.
📝 Chef’s Tips
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Use homemade seafood stock made from shells for extra depth.
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A splash of cognac or sherry can add a luxurious touch before adding the cream.
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If you want to thicken the bisque further, simmer a few minutes more after blending.