I love making this seafood bisque when I want something rich, elegant, and comforting all at once. The combination of crab, shrimp, and lobster creates a deep, luxurious flavor, and the creamy broth feels perfect for special occasions or a cozy night in. I often serve this as a starter, but it can easily stand on its own as a main dish with some crusty bread.
Why You’ll Love This Recipe
I enjoy this recipe because it feels restaurant-quality while still being simple enough to make at home. I like how the seafood stays tender and sweet, and the creamy base balances everything without overpowering the delicate flavors. It is also a great make-ahead option, which makes entertaining much easier for me.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 oz cooked lobster meat, chopped
4 oz lump crabmeat, fresh or canned and drained
6 oz medium shrimp, peeled, deveined, and chopped
2 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
3 cups seafood stock
1 cup heavy cream
1/4 tsp paprika
1/8 tsp cayenne pepper
Salt and black pepper to taste
1 tbsp sherry or dry white wine, optional
Fresh parsley for garnish
Directions
I start by melting the butter with the olive oil in a large pot over medium heat. I add the onion and cook it until soft and translucent, then stir in the garlic and cook for another minute. I sprinkle in the flour and stir constantly, letting it cook for about one minute to remove the raw taste.
Next, I mix in the tomato paste, paprika, and cayenne, then slowly pour in the seafood stock while stirring to keep the mixture smooth. I let this simmer for about 10 minutes until slightly thickened.
I add the shrimp and cook for 2 to 3 minutes, just until they turn pink. Then I gently fold in the crab and lobster, followed by the heavy cream and sherry. I season with salt and pepper and let everything warm through for another 5 minutes without boiling.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time is around 15 minutes, and cooking time is about 25 minutes, so I plan for roughly 40 minutes total.
Variations
I sometimes blend half of the bisque for a smoother texture and then stir it back into the pot. When I want a lighter version, I replace part of the cream with whole milk. I also like adding a pinch of Old Bay seasoning when I want a more classic seafood flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the bisque gently over low heat and stir often. I avoid boiling it to keep the seafood tender and the cream from separating.
FAQs
Can I use frozen seafood?
I use frozen shrimp, crab, or lobster when fresh is not available. I just make sure everything is fully thawed and well-drained before cooking.
Can I make this bisque gluten free?
I replace the flour with a gluten-free all-purpose flour or cornstarch. When using cornstarch, I mix 1 tablespoon with a little cold stock before adding it.
Can I blend the entire bisque?
I sometimes blend it completely for a silky texture, but I like leaving some chunks for a more rustic feel.
What can I serve with seafood bisque?
I usually serve it with crusty bread, oyster crackers, or a simple green salad.
Can I freeze seafood bisque?
I do not recommend freezing it because the cream can separate and the seafood texture can change.
Conclusion
I keep coming back to this seafood bisque because it feels special every time I make it. The creamy broth and tender seafood make it a dish I am always proud to serve, whether for a holiday meal or a quiet evening at home.
This Seafood Bisque with crab, shrimp, and lobster is a creamy, rich, and elegant soup perfect for special occasions or cozy nights in. With a flavorful seafood base and velvety broth, it delivers restaurant-quality taste in under an hour.
Total Time:40 minutes
Yield:4 servings
Ingredients
4 oz cooked lobster meat, chopped
4 oz lump crabmeat, fresh or canned and drained
6 oz medium shrimp, peeled, deveined, and chopped
2 tbsp butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
3 cups seafood stock
1 cup heavy cream
1/4 tsp paprika
1/8 tsp cayenne pepper
Salt and black pepper to taste
1 tbsp sherry or dry white wine (optional)
Fresh parsley for garnish
Instructions
Melt butter with olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
Stir in garlic and cook for 1 minute. Sprinkle in flour, stir constantly, and cook for 1 more minute.
Mix in tomato paste, paprika, and cayenne pepper. Gradually add seafood stock while stirring to keep the mixture smooth.
Simmer for 10 minutes until slightly thickened.
Add shrimp and cook for 2–3 minutes, until just pink.
Gently fold in crab and lobster meat. Stir in heavy cream and sherry (if using). Season with salt and pepper to taste.
Let warm through for another 5 minutes without boiling. Garnish with fresh parsley and serve hot.
Notes
Use frozen seafood if fresh isn’t available—just thaw and drain well before cooking.
For a smoother bisque, blend part or all of the soup before adding seafood.
Old Bay seasoning can be added for extra flavor.
Substitute part of the cream with milk for a lighter version.
Do not freeze, as cream may separate and seafood texture may change.
