Delicious Seafood Bisque with Crab, Shrimp, and Lobster

Rich, creamy, and brimming with tender seafood, this Seafood Bisque is pure comfort in a bowl. Made with sweet shrimp, succulent crab, and luxurious lobster, it’s the perfect dish to impress guests or indulge yourself.

Ingredients:

• 1/2 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1/2 lb lump crab meat, picked over for shells
• 1/2 lb lobster meat, chopped into bite-sized pieces
• 4 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups seafood or chicken broth (preferably low sodium)
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup dry sherry or seafood stock (optional for extra depth)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Prepare the Base:
   In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Make the Roux:
   Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste. The mixture should turn golden but not brown.
3. Add Broth and Simmer:
   Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until slightly thickened.
4. Incorporate Dairy:
   Lower the heat to medium-low. Stir in the heavy cream and milk. Add the optional sherry or additional seafood stock if using. Season with Old Bay seasoning, paprika, salt, and pepper.
5. Cook the Seafood:
   Add the shrimp, crab meat, and lobster meat to the pot. Simmer gently for about 5–7 minutes, stirring occasionally, until the seafood is cooked through and tender. Be careful not to boil vigorously to avoid toughening the seafood.
6. Final Touch:
   Taste the bisque and adjust seasoning if needed. If you prefer a smoother bisque, you can use an immersion blender to blend part of the soup (before adding seafood) for a silkier texture.
7. Serve:
   Ladle the bisque into warm bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side. Crusty bread or oyster crackers make the perfect accompaniment.

Tips for Success:

• Use high-quality seafood: Fresh or good-quality frozen seafood makes a big difference in flavor.
• Don’t overcook the seafood: Shrimp and lobster can become rubbery if overcooked, so simmer gently and keep an eye on them.
• Optional flavor boosts: A splash of hot sauce or a dash of cayenne can add a subtle kick if you like a little heat.