What the heck is this?
This is the soup you order at a fancy restaurant when you’re trying to impress someone—but surprise, you can totally make it at home in under an hour. Seafood bisque is a smooth, luxurious soup that’s brimming with tender bits of crab, sweet shrimp, and buttery lobster, all swimming in a creamy, savory broth that tastes like the ocean in the best way possible. It’s elegant, comforting, and secretly not that hard to pull off. Serve it in a cute little bowl or go all out with a crusty baguette and a wine glass in hand. You’ve got options.
Why You’ll Love This Recipe
– It’s restaurant-level delicious but simple enough for a weeknight
– Loaded with real seafood: no shortcuts, no skimping
– Creamy, buttery, and packed with rich flavor
– Great for holidays, date nights, or just because you’re craving something bougie
– Makes amazing leftovers (just reheat gently)
The Good Stuff You’ll Need
Seafood:
– 4 oz cooked lobster meat, chopped
– 4 oz lump crabmeat (fresh or canned, drained)
– 6 oz medium shrimp, peeled, deveined, and chopped
– 2 tbsp butter (for sautéing shrimp)
Aromatics and Base:
– 2 tbsp butter (yep, more butter—it’s bisque!)
– 1 small onion, finely chopped
– 2 celery stalks, finely chopped
– 2 garlic cloves, minced
– 1 tbsp tomato paste
– 2 tbsp all-purpose flour
Liquids and Seasoning:
– ½ cup dry white wine (like Sauvignon Blanc)
– 3 cups seafood stock (or chicken broth in a pinch)
– 1 bay leaf
– 1 tsp Old Bay seasoning
– Salt and black pepper, to taste
– Dash of cayenne (optional, for heat)
– 1 cup heavy cream
– ¼ cup half-and-half
Finishing Touches:
– Chopped chives or parsley, for garnish
– Optional: splash of sherry or brandy at the end (very classic, very extra)
Let’s Do This
Step 1: Cook the shrimp
Heat 2 tbsp butter in a skillet over medium heat. Add shrimp and cook until just pink—about 2 minutes per side. Set aside.
Step 2: Sauté the aromatics
In a large pot, melt the other 2 tbsp butter. Add onion and celery, sauté until soft (about 5 minutes). Add garlic and tomato paste, stir for another minute until fragrant.
Step 3: Build the base
Sprinkle in the flour, stirring constantly for 1–2 minutes to make a roux. Pour in the wine, scraping up any bits from the bottom. Let it simmer for 2–3 minutes.
Step 4: Add the stock and simmer
Stir in seafood stock, bay leaf, Old Bay, salt, pepper, and cayenne. Simmer gently for 10 minutes to let everything meld.
Step 5: Blend it silky
Remove the bay leaf. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). This gives you that luxurious, velvety texture.
Step 6: Add the cream and seafood
Lower the heat and stir in the heavy cream and half-and-half. Then add the cooked shrimp, crabmeat, and lobster. Warm everything through gently—don’t boil it or the seafood might get tough.
Step 7: Finish and serve
Taste and adjust seasoning. Add a splash of sherry or brandy if you’re feeling fancy. Ladle into bowls and top with fresh chives or parsley. Serve hot with crusty bread or oyster crackers.
Serving Suggestions
Serve this bisque with a green salad and warm baguette for a classic pairing. Or go bold with cheesy garlic bread or a buttery puff pastry twist for dunking.
Switch It Up
– No lobster? Just double the shrimp and crab
– Want it chunkier? Skip the blender and leave it brothy with visible veggie bits
– Use coconut milk instead of cream for a dairy-free twist (totally changes the vibe, but still tasty)
Make-Ahead Tips
You can make the bisque (minus the seafood) 1–2 days ahead and keep it in the fridge. Add the shrimp, crab, and lobster when reheating to avoid overcooking. It also freezes well—just leave out the cream until you’re ready to serve.
Questions People Actually Ask
Q: Can I use frozen seafood?
A: Absolutely—just thaw it first and pat it dry. Frozen shrimp, crab, and even lobster tails work great.
Q: What’s the difference between bisque and chowder?
A: Bisque is smooth, creamy, and elegant. Chowder is chunkier and often includes potatoes and other hearty veggies.
Q: Can I make this gluten-free?
A: Yep! Swap the flour for a gluten-free thickener like cornstarch or a gluten-free flour blend.
Seafood Bisque with Crab, Shrimp, and Lobster: Rich, Creamy, and Totally Fancy (But Easy!)
- Total Time: 50 minutes
- Yield: 4 servings
Description
This is the soup you order at a fancy restaurant when you’re trying to impress someone—but surprise, you can totally make it at home in under an hour. Seafood bisque is a smooth, luxurious soup that’s brimming with tender bits of crab, sweet shrimp, and buttery lobster, all swimming in a creamy, savory broth that tastes like the ocean in the best way possible. It’s elegant, comforting, and secretly not that hard to pull off. Serve it in a cute little bowl or go all out with a crusty baguette and a wine glass in hand. You’ve got options.
Ingredients
Seafood:
– 4 oz cooked lobster meat, chopped
– 4 oz lump crabmeat (fresh or canned, drained)
– 6 oz medium shrimp, peeled, deveined, and chopped
– 2 tbsp butter (for sautéing shrimp)
Aromatics and Base:
– 2 tbsp butter (yep, more butter—it’s bisque!)
– 1 small onion, finely chopped
– 2 celery stalks, finely chopped
– 2 garlic cloves, minced
– 1 tbsp tomato paste
– 2 tbsp all-purpose flour
Liquids and Seasoning:
– ½ cup dry white wine (like Sauvignon Blanc)
– 3 cups seafood stock (or chicken broth in a pinch)
– 1 bay leaf
– 1 tsp Old Bay seasoning
– Salt and black pepper, to taste
– Dash of cayenne (optional, for heat)
– 1 cup heavy cream
– ¼ cup half-and-half
Finishing Touches:
– Chopped chives or parsley, for garnish
– Optional: splash of sherry or brandy at the end (very classic, very extra)
Instructions
Step 1: Cook the shrimp
Heat 2 tbsp butter in a skillet over medium heat. Add shrimp and cook until just pink—about 2 minutes per side. Set aside.
Step 2: Sauté the aromatics
In a large pot, melt the other 2 tbsp butter. Add onion and celery, sauté until soft (about 5 minutes). Add garlic and tomato paste, stir for another minute until fragrant.
Step 3: Build the base
Sprinkle in the flour, stirring constantly for 1–2 minutes to make a roux. Pour in the wine, scraping up any bits from the bottom. Let it simmer for 2–3 minutes.
Step 4: Add the stock and simmer
Stir in seafood stock, bay leaf, Old Bay, salt, pepper, and cayenne. Simmer gently for 10 minutes to let everything meld.
Step 5: Blend it silky
Remove the bay leaf. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). This gives you that luxurious, velvety texture.
Step 6: Add the cream and seafood
Lower the heat and stir in the heavy cream and half-and-half. Then add the cooked shrimp, crabmeat, and lobster. Warm everything through gently—don’t boil it or the seafood might get tough.
Step 7: Finish and serve
Taste and adjust seasoning. Add a splash of sherry or brandy if you’re feeling fancy. Ladle into bowls and top with fresh chives or parsley. Serve hot with crusty bread or oyster crackers.
Notes
– No lobster? Just double the shrimp and crab
– Want it chunkier? Skip the blender and leave it brothy with visible veggie bits
– Use coconut milk instead of cream for a dairy-free twist (totally changes the vibe, but still tasty)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~460 kcal per serving
- Fat: ~12g
- Carbohydrates: ~32g
- Protein: ~28g