🍲 Lobster and Crab Bisque
📋 Ingredients (Serves 4–6):
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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2 celery stalks, finely chopped
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2 cloves garlic, minced
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2 tbsp tomato paste
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1/4 cup all-purpose flour
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4 cups seafood stock (or chicken stock)
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1/2 cup dry white wine (optional)
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1 tsp Old Bay seasoning
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1/2 tsp smoked paprika (optional)
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Salt and black pepper, to taste
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1 cup heavy cream
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6 oz cooked lobster meat, chopped
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6 oz lump crab meat, picked over for shells
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1 tbsp fresh lemon juice
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Chopped fresh parsley or chives, for garnish
👩🍳 Instructions:
1. Sauté the aromatics
In a large pot over medium heat, melt the butter with the olive oil. Add onion and celery, and cook until soft (about 5–6 minutes). Stir in garlic and cook 1 minute more.
2. Add tomato paste and flour
Stir in the tomato paste and cook for 2 minutes. Sprinkle in flour and stir constantly for 1–2 minutes to make a roux.
3. Add liquid
Slowly whisk in the wine (if using), then the seafood stock. Stir until smooth and bring to a simmer.
4. Season and simmer
Add Old Bay, paprika, salt, and pepper. Simmer for 15–20 minutes to let the flavors develop.
5. Blend (optional)
If you prefer a smooth bisque, use an immersion blender to puree the soup (before adding seafood). Otherwise, leave it a little chunky.
6. Add cream and seafood
Lower the heat and stir in heavy cream. Add lobster and crab meat. Simmer gently for 5–7 minutes, just to heat through — do not boil.
7. Finish and serve
Stir in lemon juice, taste, and adjust seasoning. Ladle into bowls and garnish with parsley or chives.
🍞 Serving Ideas:
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Serve with crusty baguette, oyster crackers, or garlic toast
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Add a small salad for a lighter dinner
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Drizzle with a swirl of cream or melted butter before serving for extra richness
Would you like a make-ahead version, gluten-free thickener, or ideas to use lobster shells to make your own seafood stock?
