Seafood bisque with crab (Print Format)
Smooth bisque blending crab, shrimp, and lobster in a creamy savory broth, ready in under an hour.
# Ingredients:
→ Seafood
01 -
4 oz cooked lobster meat, chopped
02 -
4 oz lump crabmeat, drained
03 -
6 oz medium shrimp, peeled, deveined, and chopped
04 -
2 tbsp unsalted butter (for sautéing shrimp)
→ Aromatics and Base
05 -
2 tbsp unsalted butter
06 -
1 small onion, finely chopped
07 -
2 celery stalks, finely chopped
08 -
2 garlic cloves, minced
09 -
1 tbsp tomato paste
10 -
2 tbsp all-purpose flour
→ Liquids and Seasoning
11 -
½ cup dry white wine (Sauvignon Blanc recommended)
12 -
3 cups seafood stock (or chicken broth if unavailable)
13 -
1 bay leaf
14 -
1 tsp Old Bay seasoning
15 -
Salt and black pepper, to taste
16 -
Dash of cayenne pepper (optional)
17 -
1 cup heavy cream
18 -
¼ cup half-and-half
→ Finishing Touches
19 -
Chopped chives or parsley for garnish
20 -
Optional splash of sherry or brandy
# Steps:
01 -
Heat 2 tbsp butter in a skillet over medium heat. Add shrimp, cooking until just pink, approximately 2 minutes per side. Remove and set aside.
02 -
Melt remaining 2 tbsp butter in a large pot. Add onion and celery; sauté until softened, about 5 minutes. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
03 -
Sprinkle flour over vegetables, stirring constantly for 1–2 minutes to form a roux. Gradually pour in white wine, scraping the pot's bottom to release browned bits. Simmer for 2–3 minutes.
04 -
Add seafood stock, bay leaf, Old Bay seasoning, salt, black pepper, and cayenne if using. Allow to simmer gently for 10 minutes to meld flavors.
05 -
Remove bay leaf. Use an immersion blender to puree soup until smooth, or transfer carefully to a blender in batches for a velvety texture.
06 -
Lower heat. Stir in heavy cream and half-and-half. Add cooked shrimp, crabmeat, and lobster; warm through gently without boiling to maintain seafood tenderness.
07 -
Adjust seasoning to taste. Optionally, add a splash of sherry or brandy. Ladle into bowls and garnish with chopped chives or parsley. Serve immediately with crusty bread or oyster crackers.
# Tips:
01 -
For a dairy-free version, substitute heavy cream and half-and-half with coconut milk, noting that texture and flavor will differ.
02 -
To retain texture and avoid smoothness, skip blending and serve with visible vegetable pieces.