Seafood Bisque with Crab, Shrimp, and Lobster!

Table of Contents

Seafood Bisque with Crab, Shrimp, and Lobster

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)

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.

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.

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.

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.

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.

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.