Description
A luxurious and creamy seafood bisque made with tender crab, shrimp, and lobster simmered in a rich, aromatic broth, perfect for an elegant starter or comforting main dish.
Ingredients
- 200 g lobster meat, chopped
- 200 g shrimp, peeled and deveined
- 200 g crab meat
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp dried thyme
- Salt to taste
- Black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add chopped onion and sauté until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Sprinkle flour over the mixture and stir well to form a roux.
- Slowly pour in white wine while stirring, then add seafood stock.
- Add paprika, cayenne pepper, thyme, salt, and black pepper. Simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Return pot to low heat and stir in heavy cream.
- Add shrimp, lobster, and crab meat. Simmer gently for 5–7 minutes until seafood is cooked.
- Taste and adjust seasoning. Garnish with fresh parsley or chives before serving.
Notes
- Do not boil after adding cream to prevent curdling.
- Seafood stock can be substituted with fish stock.
- Serve with crusty bread or oyster crackers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French