This rich and indulgent Seafood Bisque combines crab, shrimp, and lobster in a velvety smooth, creamy base with a hint of sherry and aromatic seasonings. It’s a decadent dish that’s perfect for a special occasion or as a luxurious appetizer.
Ingredients:
For the Bisque Base:
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or fish stock)
- 1/2 cup dry white wine (optional)
- 1/4 cup tomato paste
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp cayenne pepper (optional for a little heat)
- Salt and black pepper, to taste
For the Seafood:
- 1/2 lb crab meat (preferably lump)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lobster meat, chopped into bite-sized pieces (or lobster tail, cooked)
- 1/2 cup heavy cream
- 1 tbsp sherry or brandy (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Bisque Base:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for 5-7 minutes until the vegetables are softened and the onion is translucent.
- Add the garlic and cook for another minute, stirring frequently.
- Stir in the flour and cook for 2 minutes, allowing it to lightly brown and form a roux.
- Gradually add the seafood stock, stirring constantly to prevent lumps. If using white wine, pour it in now and stir to combine. Add the tomato paste, smoked paprika, thyme, cayenne, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the base to thicken slightly.
- Blend the Bisque:
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until silky smooth. Return to the pot once blended.
- Cook the Seafood:
- In a separate pan, heat a bit of butter or oil over medium heat. Add the shrimp and lobster meat, cooking for 2-3 minutes until just opaque and slightly golden. Remove from heat.
- Add the cooked shrimp and lobster meat, along with the crab meat, to the bisque. Stir to combine.
- Finish the Bisque:
- Stir in the heavy cream and sherry (if using). Bring the soup to a gentle simmer for 5 minutes, letting the seafood flavors meld with the creamy base. Adjust seasoning with salt and pepper to taste.
- Serve:
- Ladle the bisque into bowls and garnish with freshly chopped parsley.
Serving Suggestions:
- Serve the bisque with crusty baguette slices or garlic bread for dipping.
- A crisp white wine like Chardonnay or Sauvignon Blanc pairs wonderfully with this rich seafood bisque.
This Seafood Bisque with Crab, Shrimp, and Lobster is an elegant and indulgent dish with a depth of flavor that will impress guests or make any meal feel special!