Seafood Bisque with Crab, Shrimp, and Lobster

 

 

 

 

 

 

 

Ingredients:

For the Bisque:
1/2 lb shrimp, peeled and deveined
1/2 lb crab meat
1/2 lb cooked lobster meat, chopped
3 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 carrot, diced
2 tablespoons all-purpose flour
2 cups seafood broth or fish stock
1 cup heavy cream
1/2 cup whole milk
1/2 cup dry white wine (optional, can substitute with extra broth)
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Salt and pepper to taste
1 bay leaf
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the diced onion, celery, carrot, and garlic. Sauté for 3-4 minutes until softened and fragrant.

Make the Base: Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Mix in the tomato paste.

Add the Liquids: Slowly pour in the seafood broth and white wine (if using), stirring to combine. Add the bay leaf, Old Bay seasoning, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Let it simmer for 10 minutes.

Blend for a Smooth Texture (Optional): Remove the bay leaf and use an immersion blender to puree the soup until smooth. This step is optional but enhances the creamy consistency.

Cook the Seafood: Reduce the heat to low and add the shrimp, crab meat, and chopped lobster. Let it cook for 5 minutes until the shrimp turn pink and opaque.

Finish with Cream: Stir in the heavy cream and milk. Let the bisque warm through for another 2-3 minutes without boiling. Taste and adjust seasoning if needed.

Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve hot with crusty bread or oyster crackers for an irresistible seafood