Name: Seafood Bisque with Crab, Shrimp, and Lobster Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 cup lump crab meat; 1 cup large shrimp, peeled and deveined; 1 lobster tail, meat removed from shell; 4 tablespoons unsalted butter; 1 medium onion, diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 4 cups seafood stock; Salt and pepper to taste

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Introduction

This rich and creamy seafood bisque combines the delicate flavors of crab, shrimp, and lobster for a luxurious meal. Perfect for special occasions or cozy nights, it’s easy to prepare and deeply satisfying.

A white bowl filled with creamy, smooth yellow-orange soup as the base layer, topped with several plump, pinkish-white shrimp scattered evenly across the surface and sprinkled with small green herb pieces for garnish. The shrimp have a light, glossy texture with some showing the tail ends. The bowl sits on a white marbled surface, softly lit to highlight the soup's richness and the shrimp's fresh appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup lump crab meat
1 cup large shrimp (peeled and deveined)
1 lobster tail (meat removed from shell)
4 tablespoons unsalted butter
1 medium onion (diced)
3 garlic cloves (minced)
2 tablespoons tomato paste
4 cups seafood stock
Salt and pepper to taste

Instructions

Step 1: In a large pot over medium heat, melt the butter. Add diced onion and minced garlic; sauté until softened, about 5 minutes.
Step 2: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Step 3: Gradually add the seafood stock while stirring, then bring to a gentle simmer for about 10 minutes.
Step 4: Fold in the crab meat, shrimp, and lobster. Simmer on low heat until the shrimp turns pink, approximately 5 minutes.
Step 5: Use an immersion blender to puree half of the bisque, creating a smooth texture while still leaving some chunks for bite.
Step 6: Adjust seasoning with salt and pepper as needed, then serve the bisque hot.

Tips & Variations

For a richer flavor, add a splash of dry white wine before simmering the seafood stock.
Substitute the lobster tail with scallops or more shrimp if lobster is unavailable or costly.
Garnish with fresh herbs like chives or parsley for a bright finish.
For a creamier bisque, stir in a little heavy cream just before serving.

Storage

Store any leftover bisque in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid curdling or overcooking the seafood. Avoid freezing as the seafood texture may degrade.

How to Serve

This image shows a close-up of a creamy yellow soup served in a white bowl with a black rim. Floating on top, there are several large pieces of cooked shrimp with a light pink and orange color, some with a bit of charred spots for texture. The shrimp pieces are garnished with small green herb flakes scattered across the surface. The soup looks rich and smooth with a glossy, velvety texture. The background features a soft white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for the bisque?

Yes, you can use frozen crab meat, shrimp, and lobster, but thaw them completely and pat dry before adding to ensure the best texture and flavor.

Is it necessary to puree half the bisque?

Pureeing half the soup gives the bisque its signature creamy texture while maintaining some chunks for added bite. You can adjust this step to your preference by blending more or less.