Here’s a rich, creamy, and luxurious Seafood Bisque recipe — perfect for cozy dinners, date nights, or impressing guests. This version is packed with shrimp, crab, and/or lobster, and comes together in under an hour.
🥣 Creamy Seafood Bisque
🧾 Ingredients (Serves 4–6):
🐟 For the Soup Base:
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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 garlic cloves, minced
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1 celery stalk, chopped
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1 small carrot, grated or finely chopped
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2 tbsp all-purpose flour
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2 tbsp tomato paste
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1 tsp Old Bay seasoning (or seafood seasoning)
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¼ tsp paprika
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½ cup dry white wine (optional but recommended)
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3 cups seafood stock (or chicken broth)
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1 cup heavy cream
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Salt & pepper to taste
🦐 For the Seafood:
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8 oz shrimp, peeled & deveined (chopped if large)
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4 oz crab meat (or lobster meat)
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Optional: 4 oz scallops, cut into pieces
Optional Garnishes:
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Chopped fresh parsley
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Croutons
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A drizzle of cream or a squeeze of lemon
🔥 Instructions:
1. Sauté Aromatics:
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In a large pot, heat butter and olive oil over medium heat.
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Add onion, garlic, celery, and carrot.
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Sauté for about 5–7 minutes, until softened and fragrant.
2. Build the Flavor Base:
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Stir in the flour and cook for 1–2 minutes to eliminate raw taste.
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Add tomato paste, Old Bay, and paprika.
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Pour in white wine, stirring to deglaze the pot. Let reduce by half (2–3 minutes).
3. Simmer the Bisque:
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Add seafood stock and bring to a simmer.
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Let cook uncovered for 10–15 minutes, stirring occasionally.
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Use an immersion blender to puree until smooth, or transfer in batches to a blender.
4. Finish with Cream & Seafood:
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Return soup to low heat.
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Stir in heavy cream.
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Add shrimp, crab, and/or scallops.
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Simmer gently for 5–7 minutes, or until shrimp are pink and cooked through.
5. Taste & Adjust:
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Season with salt, pepper, and a dash of lemon juice if needed.
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Optional: Add a small splash of sherry or brandy for extra depth.
🍽️ Serve:
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Ladle into bowls and garnish with parsley, croutons, or a swirl of cream.
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Serve with crusty bread or oyster crackers.
✅ Tips:
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Make it ahead: Flavors develop even more after a day in the fridge.
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No blender? Strain out the solids after simmering and discard, then continue with cream and seafood.
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Seafood stock tip: If you don’t have it, simmer shrimp shells with onion and garlic in water for 15–20 minutes for a quick homemade version.
Would you like a lobster-only version, a spicy Cajun twist, or a dairy-free bisque next?
