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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
