Rich Seafood Bisque Bowl ( video )

Restaurant-Style Seafood Bisque
Experience the luxury of the ocean with this creamy seafood bisque, blending lobster, shrimp, and crab in a velvety broth infused with Old Bay seasoning and a touch of white wine. Perfect for a special occasion or when you crave pure comfort in a bowl.

Why You’ll Love It
This bisque is the epitome of indulgence, combining three premium seafoods with a rich, silky base. It’s my favorite recipe for impressing guests or turning an ordinary evening into something extraordinary.

Ingredients You’ll Need

Shrimp: ½ lb, peeled and deveined
Crab Meat: ½ lb (fresh is ideal, but canned works too)
Lobster Meat: ½ lb, cooked and cut into chunks
Butter: 3 tbsp, unsalted
Aromatics: 1 small onion, 2 garlic cloves, 1 celery stalk, 1 carrot
Flour: 2 tbsp, for thickening
Seafood Broth: 2 cups, for a deep ocean flavor
Heavy Cream: 1 cup, for a smooth, creamy texture
White Wine: ½ cup (optional, adds elegance)
Seasonings: Old Bay, cayenne, salt, and pepper
Fresh Parsley: 1 tbsp, chopped for garnish
Lemon Wedges: For a bright, citrusy finish

Step-by-Step Instructions

1. Cook the Shrimp
Melt butter in a large pot, cook shrimp until pink, then set aside.

2. Build the Flavor Base
In the same pot, sauté onion, garlic, celery, and carrot in butter until softened.

3. Create the Broth
Stir in flour to form a roux, then slowly whisk in the seafood broth to avoid lumps.

4. Add the Creaminess
Pour in heavy cream and white wine (if using), then season with Old Bay, cayenne, salt, and pepper. Simmer until thickened.

5. Fold in the Seafood
Gently stir in the shrimp, lobster, and crab, and let them warm through.

6. Garnish and Serve
Sprinkle with parsley, serve hot with lemon wedges, and enjoy with crusty bread or crackers.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.
For longer storage, freeze the base (without seafood) for up to 3 months. Add fresh seafood when reheating for the best texture.

Frequently Asked Questions

What type of crab meat is best?
Lump crab meat provides the best flavor and texture, but other fresh crab options work too. Avoid imitation crab for this dish.

Can I prepare this in advance?
Yes, you can make the base a day ahead. Add seafood when reheating to keep it tender.

What can I use instead of wine?
Skip the wine or substitute with extra seafood stock. A splash of lemon juice adds a similar acidity.

Is there a lighter version?
Swap heavy cream for half-and-half for a lighter bisque. Avoid low-fat milk, as it may curdle.

Can I use frozen seafood?
Absolutely! Thaw completely and pat dry before cooking. Fresh seafood delivers the best flavor, but high-quality frozen seafood works well too.

Ingredients

01 1/2 lb shrimp, peeled and deveined.

02 1/2 lb crab meat.

03 1/2 lb cooked lobster meat, chopped.

04 3 tablespoons butter.

05 1 small onion, diced.

06 2 cloves garlic, minced.

07 1 celery stalk, diced.

08 1 carrot, diced.

09 2 tablespoons all-purpose flour.

10 2 cups seafood broth or fish stock.

11 1 cup heavy cream.

12 1/2 cup dry white wine (optional).

13 1 teaspoon Old Bay seasoning.

14 1/4 teaspoon cayenne pepper (optional).

15 Salt and pepper to taste.

16 1 tablespoon fresh parsley, chopped.

17 Lemon wedges for serving.

Instructions

Heat 2 tablespoons of butter in a large pot over medium heat. Sauté the shrimp for 2-3 minutes until they turn pink. Remove and set aside.
Add the remaining butter to the pot, then cook the onion, garlic, celery, and carrot for 4-5 minutes, until softened.
Sprinkle the vegetables with flour, stirring continuously for 1-2 minutes to create a roux.
Gradually whisk in the seafood broth, ensuring the mixture is smooth.
Stir in the cream, wine, Old Bay seasoning, cayenne, salt, and pepper. Let the mixture simmer for 10-15 minutes until it thickens.
Gently fold in the crab, lobster, and cooked shrimp. Simmer for an additional 5 minutes.
Finish with fresh parsley and serve hot with lemon wedges on the side.