Seafood Bisque with Crab, Shrimp, and Lobster

For the Seafood:

• 1/2 pound crab meat (lump or backfin)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lobster tail, cooked and chopped (or use pre-cooked lobster meat)

For Garnishing:

• Fresh parsley, chopped
• A squeeze of lemon (optional)

Kitchen Equipment Needed

• Large stockpot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Knife and cutting board
• Measuring spoons and cups
• Whisk
• Soup bowls for serving

How to Make Seafood Bisque with Crab, Shrimp, and Lobster

This luxurious bisque comes together in just a few simple steps, making it easy to create a flavorful and satisfying soup for any occasion.

Step 1: Prepare the Base

1. Sauté Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, celery, and carrot. Sauté for about 5-7 minutes, until the vegetables are softened and the onions become translucent.
2. Add Garlic and Seasonings: Stir in the minced garlic and cook for 1 minute, until fragrant. Add the dried thyme, salt, and pepper. Stir to combine.
3. Deglaze with Brandy or White Wine: If using, pour in the brandy or white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the alcohol cook off for about 2 minutes.
4. Add Stock and Tomato Paste: Add the seafood stock and tomato paste to the pot, stirring to combine. Bring the mixture to a simmer over medium heat, and let it cook for 10-15 minutes, allowing the flavors to meld together.

Step 2: Make the Bisque Creamy

1. Thicken the Soup: In a small bowl, whisk the flour with a little bit of the broth from the pot to make a slurry. Slowly pour the slurry into the soup, stirring constantly. Let it simmer for another 5-7 minutes, until the soup thickens slightly.
2. Add the Cream: Pour in the heavy cream, stirring well. Allow the soup to simmer for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper, if needed.

Step 3: Add the Seafood

1. Cook the Shrimp and Lobster: Add the shrimp and lobster to the soup, cooking for 3-5 minutes, or until the shrimp turns pink and opaque and the lobster is heated through. Be careful not to overcook the seafood to ensure it remains tender.
2. Stir in Crab Meat: Gently fold in the crab meat. If using pre-cooked lobster, add it in at the same time as the crab to avoid overcooking.

Step 4: Blend (Optional)

If you prefer a smoother bisque, you can use an immersion blender to blend part of the soup for a creamier texture. Alternatively, you can blend the entire soup in a regular blender. Just be sure to let the soup cool slightly before blending and work in batches.

Step 5: Serve and Garnish

Ladle the bisque into warm soup bowls. Garnish with freshly chopped parsley and a squeeze of lemon juice for a touch of brightness. Serve immediately with crusty bread for dipping, or over a bed of rice for a more substantial meal.

Tips for the Best Seafood Bisque

• Seafood: Fresh seafood will yield the best flavor, but frozen seafood works well if fresh options aren’t available. Just be sure to thaw the seafood thoroughly before using.
• Make it Ahead: This bisque can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will develop even more as it sits.
• Adding Spice: If you like a little heat, you can add a pinch of cayenne pepper or red pepper flakes to the soup. It’ll add a subtle kick without overpowering the seafood flavors.
• For a Thicker Soup: If you want a thicker bisque, add a bit more flour to the soup base or reduce the liquid by simmering it longer before adding the cream.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Seafood bisque tends to thicken as it cools, so if it becomes too thick after refrigerating, simply reheat it with a little extra seafood stock or water to reach your desired consistency.