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.
Seafood Bisque with Crab, Shrimp, and Lobster
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, French-inspired
Description
Indulge in the ultimate comfort food with this rich and creamy seafood bisque featuring crab, shrimp, and lobster. This elegant soup brings restaurant-quality flavors to your home kitchen, perfect for special occasions or a cozy, luxurious meal.
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
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic until soft and fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Whisk in flour to form a roux, cooking for 1–2 minutes.
- Gradually add seafood stock while whisking to prevent lumps.
- Simmer for 15–20 minutes to thicken and develop flavor.
- Reduce heat, stir in heavy cream.
- Add lobster, crab, and shrimp; heat through for 5 minutes.
- Season with salt and pepper. Garnish with parsley and serve.
Notes
- Use half-and-half for a lighter bisque.
- Add cayenne or hot sauce for spice.
- Leave seafood in larger chunks for a rustic feel.
- Garnish with croutons or crème fraîche for an elegant touch.
- Store leftovers in the fridge for up to 3 days. Reheat gently—do not boil.
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.
