Description
A luscious and creamy Seafood Bisque featuring tender crab, shrimp, and lobster in a rich, flavorful broth made with seafood stock, aromatic vegetables, and a splash of white wine. Perfectly smooth and seasoned with Old Bay and paprika, this bisque is an elegant yet comforting dish ideal for seafood lovers.
Ingredients
Scale
Base and Aromatics
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 medium carrot, finely chopped
Thickener and Flavorings
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 cups seafood or fish stock
- 1 cup dry white wine
- 1 cup heavy cream
Seafood
- ½ pound cooked lump crab meat
- ½ pound cooked shrimp, peeled, deveined, and chopped
- ½ pound cooked lobster meat, chopped
Seasonings and Garnish
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Sauté the Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and carrot. Sauté for about 5-7 minutes until the vegetables are soft, fragrant, and translucent.
- Make the Roux: Stir in the all-purpose flour and cook it for 1-2 minutes, which helps to form a roux that will thicken the bisque. Add the tomato paste and mix well to combine all ingredients evenly.
- Add Liquids: Slowly whisk in the seafood stock and dry white wine, ensuring there are no lumps. Bring this mixture to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld beautifully.
- Blend the Soup: Using an immersion blender or transferring to a regular blender, purée the soup until smooth and creamy. Then return the blended soup to the pot for the next step.
- Add Cream and Seafood: Stir in the heavy cream followed by the lump crab meat, chopped shrimp, and lobster. Season the bisque with Old Bay seasoning, paprika, cayenne pepper if using, and salt and freshly ground black pepper to taste.
- Simmer and Heat Through: Let the bisque simmer gently for an additional 5-10 minutes until the seafood is heated through and the bisque is rich and creamy.
- Serve: Ladle the bisque into bowls and garnish with freshly chopped parsley. Serve hot, ideally accompanied by crusty bread or oyster crackers for a perfect meal.
Notes
- Seafood stock provides the best flavor, but chicken stock can be used in a pinch.
- For a chunkier bisque, reserve some seafood pieces to stir in after blending the soup base.
- Serve with crusty bread or oyster crackers to complement the creamy texture.
