Name: Seafood Bisque with Crab, Shrimp, and Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Butter; Onion, finely chopped; Celery, finely chopped; Garlic, minced; Tomato paste; All-purpose flour; Seafood stock or fish stock; Heavy cream; Lemon juice; Worcestershire sauce; Old Bay seasoning; Cooked lobster meat, chopped; Cooked crab meat; Cooked shrimp, chopped; Salt and pepper, to taste; Fresh parsley, for garnish

There’s nothing quite as luxurious and comforting as a creamy seafood bisque. This rich and flavorful dish combines the sweet, delicate taste of crab, shrimp, and lobster into a velvety, aromatic soup that feels like a restaurant-quality meal made right in my own kitchen. It’s the perfect dish for a special occasion or simply when I want to indulge in something decadent.

Why You’ll Love This Recipe

I love how this bisque delivers bold seafood flavors with a creamy, smooth texture. It’s deeply satisfying and surprisingly easy to make at home. The combination of crab, shrimp, and lobster brings out a variety of textures and sweet brininess, balanced with a savory base made from stock, aromatics, and cream. This bisque also makes a great starter for a dinner party or a hearty main course when served with crusty bread.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Onion, finely chopped
Celery, finely chopped
Garlic, minced
Tomato paste
All-purpose flour
Seafood stock or fish stock
Heavy cream
Worcestershire sauce
Old Bay seasoning
Cooked lobster meat, chopped
Cooked crab meat
Cooked shrimp, chopped
Lemon juice
Salt and pepper, to taste
Fresh parsley, for garnish

directions

I start by melting butter in a large pot over medium heat. I sauté the onion, celery, and garlic until they’re soft and fragrant.
Then I stir in the tomato paste and cook it for another couple of minutes to develop its rich flavor.
I sprinkle in the flour and whisk it to create a roux, cooking it for 1–2 minutes.
Gradually, I pour in the seafood stock while whisking constantly to avoid lumps.
I bring the mixture to a gentle simmer, then add in the lemon juice, Worcestershire sauce, and Old Bay seasoning.
After letting everything simmer for about 15–20 minutes to thicken and develop flavor, I reduce the heat and stir in the heavy cream.
I add the chopped lobster, crab, and shrimp, and let them warm through for about 5 minutes.
Finally, I season the bisque with salt and pepper to taste, and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

If I want to lighten it up, I use half-and-half instead of heavy cream.
I also enjoy adding a pinch of cayenne pepper or a few drops of hot sauce for a little heat.
For a more rustic feel, I leave the seafood in larger chunks instead of chopping it finely.
A garnish of croutons or a swirl of crème fraîche can add a nice finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since this bisque has cream, I don’t recommend freezing it—it can separate and change texture.
To reheat, I warm it gently over low heat on the stovetop, stirring frequently to maintain the creamy consistency. I avoid bringing it to a boil again, as that can cause the cream to curdle.

FAQs

What’s the difference between a bisque and a chowder?

A bisque is smooth and creamy, often pureed and made with shellfish, while a chowder is typically chunkier and may contain potatoes and other vegetables.

Can I use frozen seafood for this bisque?

Yes, I use frozen seafood when fresh isn’t available. I make sure it’s fully thawed and drained before adding it to the bisque.

How can I thicken the bisque more if it’s too thin?

If it’s too thin, I let it simmer a bit longer uncovered or whisk in a small slurry of flour or cornstarch and water.

Is this recipe gluten-free?

As written, it’s not gluten-free because of the flour. But I can substitute a gluten-free flour blend or cornstarch to make it gluten-free.

What can I serve with seafood bisque?

I like serving it with a warm baguette or crusty sourdough bread, a simple green salad.

Conclusion

This seafood bisque with crab, shrimp, and lobster is my go-to recipe when I want to impress or simply treat myself to a rich, comforting bowl of soup. It’s flavorful, elegant, and easier to prepare than it looks. Whether for a cozy night in or a holiday dinner, this dish always hits the mark.