Ingredients
Scale
Seafood:
- ½ lb shrimp, peeled and deveined
- ½ lb lump crab meat
- ½ lb lobster meat, chopped
Base:
- 4 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup white wine (optional but highly recommended for depth of flavor)
Seasoning:
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley (optional but adds a pop of color)
Instructions
- Cook the Aromatics: Start by melting the butter in a large pot over medium heat. Toss in the chopped onion and minced garlic. Sauté for 3–4 minutes, stirring frequently, until the onion becomes translucent and fragrant. This step lays the foundation for your bisque’s rich flavor.
- Make the Roux: Stir in the flour, whisking constantly to create a smooth paste. Cook for 1–2 minutes, but keep an eye on it to prevent burning. This roux helps thicken the bisque.
- Add the Liquids: Gradually pour in the seafood or chicken broth while continuing to whisk. Add the white wine (if using), followed by the heavy cream. Stir in the Old Bay seasoning, paprika, salt, and pepper. Bring everything to a gentle simmer and watch as the flavors meld into a creamy, dreamy base.
- Add the Seafood: Now for the star of the show: the seafood! Stir in the shrimp, crab meat, and chopped lobster. Let the bisque simmer for 5–7 minutes, or until the shrimp turn pink and are cooked through.
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh parsley for a touch of elegance. Serve warm with crusty bread on the side for dipping—trust us, you’ll want to mop up every last drop!
Notes
- Fresh is Best: Using fresh seafood makes a world of difference. If fresh isn’t available, high-quality frozen seafood works too—just thaw it properly before cooking.
- Wine or No Wine: If you’re skipping the white wine, replace it with an equal amount of broth to maintain the bisque’s consistency.
- Customize It: Prefer a spicier kick? Add a pinch of cayenne pepper or a splash of hot sauce.
- Texture Matters: For a smoother bisque, use an immersion blender before adding the seafood. This creates a velvety consistency that’s restaurant-worthy.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the seafood.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 320kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 180mg