Seafood Bisque with Crab, Shrimp, and Lobster

Description:

This luxurious Seafood Bisque combines tender crab, shrimp, and lobster in a creamy, flavorful broth that’s both elegant and comforting. Infused with aromatics, herbs, and a hint of sherry, this bisque is perfect for special occasions or whenever you want to treat yourself to a gourmet meal.

Origin:

Bisque is a traditional French dish, originally made from strained crustaceans. Over time, it has evolved into a rich, creamy soup that highlights the delicate flavors of seafood. This version celebrates the finest shellfish—crab, shrimp, and lobster—for a truly indulgent experience.

Ingredients (Serves 6-8):

For the Stock:

• Lobster shells: Shells from 1 cooked lobster (optional but adds flavor)
• Water: 6 cups
• Bay leaf: 1
• Celery stalks: 2, chopped
• Carrot: 1, chopped
• Onion: 1, chopped

For the Bisque:

• Unsalted butter: 4 tbsp
• Shallots: 2, minced
• Garlic: 2 cloves, minced
• All-purpose flour: 3 tbsp
• Tomato paste: 2 tbsp
• Seafood stock: 4 cups (store-bought or homemade)
• Heavy cream: 1½ cups
• Dry sherry or white wine: ½ cup
• Cooked lobster meat: 1 cup, chopped
• Cooked shrimp: 1 cup, peeled and deveined
• Cooked crab meat: 1 cup
• Old Bay seasoning: 1 tsp
• Paprika: 1 tsp
• Salt and pepper: To taste

Garnish (Optional):

• Fresh parsley: Chopped
• Croutons: For added texture
• Lemon wedges: For a citrusy touch

Instructions:

Step 1: Make the Stock (Optional)

1. In a large pot, combine lobster shells, water, bay leaf, celery, carrot, and onion. Bring to a boil, then reduce to a simmer.
2. Let simmer for 30 minutes. Strain and set aside the stock. (Skip this step if using store-bought seafood stock.)

Step 2: Start the Bisque

1. In a large pot, melt the butter over medium heat. Add shallots and garlic, cooking until fragrant and translucent (about 2-3 minutes).
2. Stir in the flour, cooking for 1-2 minutes to create a roux. Add the tomato paste and mix well.

Step 3: Build the Broth

1. Gradually whisk in the seafood stock, ensuring no lumps remain. Add the sherry or white wine and bring to a gentle simmer.
2. Stir in heavy cream, Old Bay seasoning, paprika, and season with salt and pepper.

Step 4: Add the Seafood

1. Reduce the heat to low and gently fold in the lobster, shrimp, and crab. Allow the bisque to simmer for 5-7 minutes, letting the flavors meld. Do not boil, as this can toughen the seafood.

Step 5: Blend and Serve

1. For a smoother bisque, use an immersion blender to blend part of the soup, leaving some chunks of seafood intact for texture. Alternatively, blend half the bisque in a blender and return it to the pot.
2. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley, croutons, or a squeeze of lemon.

Tips for Success:

• Fresh Seafood: Use fresh or high-quality frozen seafood for the best flavor.
• Stock Boost: If not making homemade stock, enhance store-bought seafood stock by simmering it with lobster shells or shrimp shells for 20 minutes.
• Texture Control: Blend the bisque to your desired consistency—completely smooth or with some seafood chunks for texture.

Recommendations:

• Serving Suggestions: Pair with crusty French bread or garlic butter crostini. A light salad or roasted asparagus makes an excellent side.
• Wine Pairing: Serve with a crisp white wine like Sauvignon Blanc or Chardonnay.

Nutrition (Per Serving, 1/8 of recipe):

• Calories: ~310
• Protein: 18 g
• Fat: 20 g
• Carbohydrates: 12 g
• Sugar: 3 g
• Sodium: 520 mg

This Seafood Bisque is a celebration of the ocean’s bounty, offering a perfect balance of creamy indulgence and delicate seafood flavors. A true show-stopper for your next dinner!