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