Seafood Bisque with Crab, Shrimp, and Lobster

There’s something truly magical about a well-made seafood bisque. The rich, creamy texture and the combination of flavors from shrimp, crab, and lobster make this dish feel like an indulgent feast for the senses. Whether you’re making it for a cozy dinner at home or serving it to impress guests, this Seafood Bisque is bound to be a hit!

Why You’ll Love This Recipe

• Full of Flavor: The delicate sweetness of the crab, the subtle brininess of shrimp, and the luxurious richness of lobster come together perfectly in this bisque.
• Elegant Yet Easy: Despite the fancy ingredients, the recipe is incredibly straightforward, perfect even for beginner cooks.
• Comforting: The creamy broth combined with the smoky kick from the paprika will make you want to curl up with a big bowl.

Taste Description

This bisque is creamy and velvety with a perfectly balanced seafood flavor. The addition of tomato paste and smoked paprika gives it a beautiful depth, while the fresh parsley provides a bright contrast. Every spoonful is rich and decadent, showcasing the trio of seafood in each bite. Trust me—the smell when this is simmering is heavenly!

Benefits of the Recipe

• High in protein from the shrimp, crab, and lobster
• Low-carb and gluten-free (if you use a gluten-free flour substitute)
• A great way to enjoy seafood in a comforting and sophisticated way
• Versatile: Easily substitute or omit the alcohol and tweak seasonings to your liking.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb lump crab meat
• 1/2 lb lobster meat, cooked and chopped
• 4 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1/4 cup dry white wine (or vegetable broth for a non-alcoholic option)
• 2 cups seafood or vegetable broth
• 1 cup heavy cream
• 1/4 cup tomato paste
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Tools You’ll Need:

• Large pot or Dutch oven
• Whisk
• Sharp knife for chopping
• Ladle for serving

Ingredient Substitutions and Additions

• Seafood: Not a fan of lobster? Swap it with more crab or shrimp. You could also add scallops for another layer of seafood goodness.
• Dairy-Free: Use coconut milk instead of heavy cream for a dairy-free version. It will add a slightly tropical flair to the bisque.
• Vegetables: Want more texture? Add diced carrots or celery for added flavor and a bit of crunch.

Step-by-Step Instructions

1. Sauté the Onion and Garlic

Start by melting the butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking for about 3-4 minutes until they’re soft and fragrant.

2. Make the Roux

Sprinkle in the flour, stirring constantly to form a roux. Cook for 1-2 minutes, just until the flour loses its raw smell.

3. Add the Broth and Wine

Slowly pour in the dry white wine (or vegetable broth if you’re avoiding alcohol), whisking continuously to prevent lumps. Then, gradually add the seafood or vegetable broth.

4. Simmer and Add Flavor

Stir in the tomato paste, smoked paprika, salt, and pepper. Let everything simmer for about 10 minutes, allowing the flavors to meld beautifully.

5. Add the Cream

Reduce the heat to low and slowly stir in the heavy cream. Let the bisque gently simmer for a few minutes until it’s thick and creamy.

6. Add the Seafood

Now, gently fold in the shrimp, crab, and lobster meat. Let the bisque cook for another 5 minutes or until the seafood is just heated through.

7. Garnish and Serve

Ladle the bisque into bowls and garnish with freshly chopped parsley. Serve hot!

What to Serve with Seafood Bisque

This bisque pairs perfectly with a crusty French baguette or some garlic bread to soak up every last drop. You can also serve it with a light, citrusy salad to balance out the richness. And for an extra treat, pair it with a chilled glass of white wine like Chardonnay or Sauvignon Blanc!

Tips for the Best Bisque

• Don’t Overcook the Seafood: Since the shrimp, crab, and lobster are delicate, only cook them for a few minutes to prevent them from becoming rubbery.
• Use Fresh Ingredients: Fresh seafood will always elevate the flavor of the bisque, but frozen seafood works well if it’s what you have on hand.
• For a Smoother Bisque: You can blend part of the soup before adding the seafood for an even silkier texture, though this step is optional.

Storing Your Bisque

If you have leftovers, store the bisque in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, though the texture might change slightly after freezing.

To reheat, simply warm it over low heat on the stovetop, stirring occasionally. Avoid using the microwave as it can overcook the seafood.

FAQs

Can I Make This Bisque Ahead of Time?

Yes! You can prepare the bisque up until the point of adding the seafood. When you’re ready to serve, reheat the bisque and then add the seafood just before serving to keep it tender.

Can I Use Frozen Seafood?

Absolutely! Just make sure to thaw the seafood properly before adding it to the soup to ensure it cooks evenly.

Is There a Dairy-Free Option?

You can substitute the heavy cream with coconut milk for a dairy-free version. It’ll add a slightly different, but delicious, flavor.

Conclusion

This seafood bisque is indulgent, comforting, and so satisfying! It’s a perfect way to enjoy a restaurant-quality dish at home without too much fuss. Whether you’re making it for a special occasion or simply treating yourself to something extra, this bisque will hit the spot every time.

Looking for more seafood inspiration? Check out my other Red Snapper with Creamy Creole Sauce for a burst of Southern flavor, or try my Creamy Salmon and Shrimp Alfredo for a decadent seafood pasta dish. And for a lighter option, don’t miss my Lemon Butter Baked Shrimp.

Don’t forget to rate and review! If you make this bisque, snap a photo and share it with me on Pinterest—I’d love to see how yours turns out! You can find me at Pinterest.com/theflavorvault1.

Nutritional Information (per serving):

• Calories: 410
• Protein: 28g
• Fat: 29g
• Carbs: 10g
• Fiber: 1g

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