Name: Seafood Bisque with Crab, Shrimp, and Lobster Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Seafood
Ingredients: 1 cup lump crab meat; 1 cup large shrimp, peeled and deveined; 1 lobster tail, meat removed from shell; 4 tablespoons unsalted butter; 1 medium onion, diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 4 cups seafood stock; Salt and pepper to taste

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Introduction

This Seafood Bisque brings together crab, shrimp, and lobster in a rich, creamy broth that’s perfect for a cozy meal. It’s smooth, flavorful, and surprisingly easy to prepare, making it an impressive dish for any occasion.

A white bowl filled with a thick creamy yellow soup as the base layer, smooth in texture and covering the entire bowl. On top, spread evenly are several small cooked shrimp with a pink and white color, some showing tails with an orange hue. The shrimp are garnished with small green herb pieces scattered over the soup. The bowl sits on a stack of two white plates, set against a white marbled surface in soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup lump crab meat
1 cup large shrimp (peeled and deveined)
1 lobster tail (meat removed from shell)
4 tablespoons unsalted butter
1 medium onion (diced)
3 garlic cloves (minced)
2 tablespoons tomato paste
4 cups seafood stock
Salt and pepper to taste

Instructions

Step 1: In a large pot over medium heat, melt the butter. Add diced onion and minced garlic; sauté until softened, about 5 minutes.
Step 2: Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Step 3: Gradually pour in the seafood stock while stirring. Bring the mixture to a gentle simmer and cook for about 10 minutes.
Step 4: Fold in the crab meat, shrimp, and lobster. Simmer on low heat until the shrimp turn pink, approximately 5 minutes.
Step 5: Use an immersion blender to puree half of the bisque, creating a smooth texture while keeping some chunks for heartiness.
Step 6: Taste and adjust seasoning with salt and pepper as needed. Serve the bisque hot for the best experience.

Tips & Variations

For extra richness, stir in a splash of heavy cream or a dollop of sour cream just before serving.
Substitute clam juice for seafood stock if you want a slightly different seafood base.
Garnish with fresh parsley or chives to add brightness and color.
If fresh lobster tail isn’t available, cooked lobster chunks or even canned lobster meat can be used.

Storage

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove to prevent curdling or overheating. This soup can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy yellow chowder soup, topped with several plump shrimp that have a light pink and orange color with a slightly charred texture. The shrimp are scattered across the top layer, sprinkled with small green herb flakes. The broth looks rich and smooth, with a glossy finish that reflects light. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bisque without an immersion blender?

Yes. You can transfer half of the soup to a countertop blender and pulse until smooth, then return it to the pot. Just be careful when blending hot liquids to avoid splashes.

Is it possible to make this bisque dairy-free?

Absolutely. Simply omit the butter or replace it with a dairy-free alternative like olive oil or coconut oil. The broth still provides plenty of flavor from the seafood.