There’s something undeniably luxurious about a well-made seafood bisque, and this recipe featuring crab, shrimp, and lobster elevates it to a whole new level. This dish is creamy, decadent, and full of sweet, briny seafood flavors that are sure to make any meal feel special. Whether you’re preparing it for a cozy night in or a fancy dinner party, this bisque will impress with its richness and depth of flavor.
While the dish may sound complex, it’s easier than you think to prepare at home. The key is slowly building layers of flavor, from sautéing aromatics to simmering the seafood stock and finishing with cream to achieve that perfect velvety texture. Let’s dive into how to make this Seafood Bisque that’s packed with crab, shrimp, and lobster for an unforgettable meal!
Why You’ll Love This Recipe
This Seafood Bisque strikes the perfect balance between creamy and briny, showcasing the natural sweetness of crab, shrimp, and lobster. The luxurious texture and rich seafood flavor make this bisque a truly special dish. The best part? Despite how elegant it is, it’s simple enough to make in your own kitchen without requiring hours of prep.
The bisque is versatile and can be served as an appetizer or as the main course alongside crusty bread or a crisp salad. The cream and seafood stock blend beautifully, while a hint of white wine adds depth and sophistication to the bisque.
Ingredients for Seafood Bisque
Here’s what you’ll need to create this rich and flavorful seafood bisque:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour (for thickening)
- ½ cup white wine (optional, for deglazing)
- 4 cups seafood stock (store-bought or homemade)
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1 bay leaf
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- ½ pound shrimp, peeled and deveined
- ½ pound lump crab meat
- ½ pound cooked lobster meat, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)