This seafood bisque features tender chunks of crab, sweet shrimp, and buttery lobster simmered in a rich, creamy broth infused with aromatic onions, celery, garlic, and tomato paste. A splash of white wine and the subtle heat of Old Bay seasoning deepen the flavors, while blending creates a velvety texture. Finished with cream and fresh herbs, this elegant soup delivers comforting ocean flavors. Serve with crusty bread for a delightful, impressive dish that’s surprisingly simple to prepare.
This seafood bisque brings the feel of an upscale restaurant dish right into your kitchen without the fuss. It is creamy, rich, and filled with the best flavors from the ocean thanks to tender crab, sweet shrimp, and buttery lobster. It manages to feel special and indulgent while still being approachable, making it perfect for a cozy dinner or an impressive meal without hours in the kitchen.
Why You'll Love This Recipe
- Uses easy-to-find seafood and pantry staples
- Takes under 50 minutes from start to finish
- Smooth, velvety texture with rich, layered flavors
- Flexible with ingredients for personal tweaks
I remember making this for the first time on a weekend when friends came over. They could not believe it was homemade and asked for the recipe. Now, it’s one of those dishes I pull out when I want to make a night feel a little fancier but stay relaxed at home.
Ingredients
- Lobster meat: Four ounces cooked, chopped for buttery richness and luxury
- Lump crabmeat: Four ounces, drained, fresh or canned, offering sweet delicate flavor
- Shrimp: Six ounces medium, peeled and chopped for a tender bite that holds up well
- Butter: Two tablespoons for sautéing shrimp adding richness and depth
- Butter (for the base): Two tablespoons more for the base creating a creamy texture
- Onion: One small, finely chopped bringing sweetness and body to the broth
- Celery stalks: Two, finely chopped contributing subtle vegetal notes
- Garlic cloves: Two, minced for aromatic punch
- Tomato paste: One tablespoon adding concentrated tomato flavor and a bit of acidity
- All-purpose flour: Two tablespoons to create a roux that thickens the soup perfectly
- Dry white wine: Half a cup, such as Sauvignon Blanc giving brightness and complexity
- Seafood stock or chicken broth: Three cups for a flavorful liquid base
- Bay leaf: One to impart a fragrant herbal undertone
- Old Bay seasoning: One teaspoon for classic seafood spice
- Salt and black pepper: To taste balancing the flavors
- Cayenne: Optional dash for gentle heat
- Heavy cream: One cup that brings luscious creaminess
- Half-and-half: Quarter cup for smoothness without heaviness
- Chopped chives or parsley: For fresh garnish
- Sherry or brandy: Optional splash at the end for a traditional flourish
When selecting seafood, go for the freshest crab and lobster you can find, preferably from sustainable sources. The aromatics should be fresh and firm to maximize their flavor impact.
Step-by-Step Instructions
- Cook the Shrimp:
- Heat two tablespoons of butter in a skillet over medium heat. Add the shrimp and cook each side about two minutes until they are just pink and firm. This step enhances the flavor and prevents overcooking later. Set the shrimp aside for now.
- Sauté the Aromatics:
- In a large pot, melt the remaining two tablespoons of butter over medium heat. Add the finely chopped onion and celery to the pot and sauté gently for about five minutes until the vegetables are soft but not browned. Stir in the minced garlic and tomato paste and cook for another minute until fragrant, which builds a rich base for your bisque.
- Build the Base:
- Sprinkle the flour over the vegetables and stir constantly for one to two minutes. This cooking process removes the raw flour taste and forms a roux that will naturally thicken the soup. Slowly pour in the white wine while scraping any flavorful bits stuck to the pot. Let the wine simmer for two to three minutes to reduce slightly and deepen the taste.
- Add the Stock and Simmer:
- Pour in the seafood stock along with the bay leaf, Old Bay seasoning, salt, pepper, and cayenne if you are using it. Reduce the heat and let everything simmer gently for about ten minutes. This allows the flavors to meld beautifully while the soup thickens a bit.
- Blend it Silky:
- Remove the bay leaf before blending. Use an immersion blender right in the pot or carefully transfer the soup in batches to a blender. Puree the soup until it becomes perfectly smooth and velvety. This step gives the bisque that irresistible creamy texture that distinguishes it.
- Add the Cream and Seafood:
- Lower the heat and stir in the heavy cream and half-and-half slowly to keep the soup creamy without curdling. Then gently fold in the cooked shrimp, crabmeat, and lobster. Warm everything through just until heated because overcooking seafood makes it tough and rubbery.
- Finish and Serve:
- Taste and adjust the seasoning as needed. If you want to get a bit extra fancy, add a splash of sherry or brandy now. Serve the bisque hot, garnished with fresh chopped chives or parsley. Accompany with crusty bread or oyster crackers for a classic touch.