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Creamy Seafood Bisque with Crab, Shrimp, and Lobster Recipe

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3.8 from 35 reviews

This creamy seafood bisque combines the delicate flavors of crab, shrimp, and lobster in a rich, smooth broth. Enhanced with sautéed onion, garlic, and tomato paste, the bisque is partially pureed to create a luxurious, velvety texture with delightful chunks of seafood, perfect for a comforting and elegant meal.

Ingredients

Seafood

  • 1 cup lump crab meat
  • 1 cup large shrimp, peeled and deveined
  • 1 lobster tail, meat removed from shell

Base

  • 4 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups seafood stock

Seasoning

  • Salt and pepper to taste

Instructions

  1. Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the diced onion and minced garlic, sautéing until they are softened and fragrant, about 5 minutes.
  2. Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavors, allowing the tomato paste to caramelize slightly.
  3. Add Seafood Stock and Simmer: Gradually pour in the seafood stock while stirring continuously. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to develop flavor.
  4. Add Seafood: Fold in the lump crab meat, peeled shrimp, and lobster meat. Continue simmering on low heat until the shrimp turns pink and the seafood is just cooked through, approximately 5 minutes.
  5. Puree Bisque: Use an immersion blender to puree half of the bisque, leaving the rest chunky. This creates a creamy texture with bits of seafood in every spoonful.
  6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the seafood bisque hot for a comforting and elegant dish.

Notes

  • Ensure shrimp are fully peeled and deveined for the best texture.
  • Using fresh seafood stock will enhance the bisque’s flavor significantly.
  • Be careful not to overcook the seafood; it should be tender and juicy.
  • For a richer flavor, you can substitute some of the seafood stock with a splash of dry white wine.
  • The bisque can be garnished with fresh herbs like chives or parsley if desired.
  • Leftover bisque can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Find it online: https://deliciousyum.com/creamy-seafood-bisque-with-crab-shrimp-and-lobster-recipe/