Rich Seafood Bisque Bowl

This restaurant-style seafood bisque combines three premium seafoods in a velvety cream broth. Seasoned with Old Bay and finished with white wine, it’s pure comfort in a bowl.

Get ready to experience the ocean’s finest treasures in my creamy seafood bisque. I’ve combined sweet lobster tender shrimp and delicate crab in a rich velvety broth that’ll warm your soul. This elegant soup is perfect for special dinners or anytime you want to treat yourself to something extraordinary.

Pure Comfort

This bisque brings pure luxury to your bowl. The blend of three premium seafoods with aromatic Old Bay seasoning creates magic in every spoonful. It’s become my go-to recipe when I want to really wow dinner guests or make a regular evening feel special.

Your Shopping List

• Shrimp: 1/2 lb fresh pink beauties peeled and cleaned
• Crab Meat: 1/2 lb fresh is best but canned works too
• Lobster Meat: 1/2 lb cooked and chunked fresh or frozen
• Butter: 3 tablespoons unsalted
• Aromatics: 1 small onion 2 garlic cloves 1 celery stalk 1 carrot
• Flour: 2 tablespoons for thickening
• Seafood Broth: 2 cups for deep flavor
• Heavy Cream: 1 cup makes it silky smooth
• White Wine: 1/2 cup optional but lovely
• Seasonings: Old Bay cayenne salt and pepper
• Fresh Parsley: 1 tablespoon for garnish
• Lemon Wedges: Adds brightness

Let’s Cook

Start with ShrimpMelt butter and cook shrimp until pink set asideBuild the BaseSauté onion garlic celery and carrot in butter until softCreate RichnessStir in flour then slowly add broth no lumpsMake it CreamyPour in cream wine and seasonings simmer until thickAdd Your TreasuresFold in all that gorgeous seafood warm throughTime to ServeGarnish with parsley serve with lemon perfect

My Kitchen Secrets

Take your time letting flavors develop while simmering. Want it extra rich? Add a splash more cream. Make it ahead and refrigerate up to 2 days. Crusty bread on the side makes it even better.

Keeping it Fresh

Keeps in the fridge for 2 days. For longer storage freeze the base without seafood up to 3 months. Add fresh seafood when reheating for the best texture.

Frequently Asked Questions

→ What kind of crab meat works best?

Lump crab meat gives the best texture and flavor, but you can use any fresh crab meat. Avoid imitation crab as it won’t provide the same rich taste.

→ Can I make this ahead of time?

You can make the base up to a day ahead, but add the seafood just before serving to keep it tender. Reheat gently to avoid overcooking.

→ What can I substitute for the wine?

You can skip the wine or replace it with extra seafood stock. A splash of lemon juice adds nice acidity instead.

→ Is there a lighter version possible?

You can use half-and-half instead of heavy cream, but the bisque won’t be as rich. Avoid low-fat milk as it may curdle.

→ Can I use frozen seafood?

Yes, just thaw completely and pat dry before using. Fresh seafood gives best results, but quality frozen seafood works well too.

Rich Seafood Bisque Bowl

Serves: 4 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 30 calories 15 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

 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 dry white wine (optional).

 1 teaspoon Old Bay seasoning.

 1/4 teaspoon cayenne pepper (optional).

 Salt and pepper to taste.

 1 tablespoon fresh parsley, chopped.

 Lemon wedges for serving.

Instructions

Melt 2 tablespoons butter over medium heat. Cook shrimp 2-3 minutes until pink. Remove and set aside.

Add remaining butter and cook onion, garlic, celery, and carrot 4-5 minutes until soft.

Sprinkle flour over vegetables. Cook 1-2 minutes to make roux.

Slowly whisk in seafood broth until smooth.

Add cream, wine, Old Bay, cayenne, salt, and pepper. Simmer 10-15 minutes until thickened.

Fold in crab, lobster, and shrimp. Simmer 5 minutes more.

Garnish with parsley and serve with lemon wedges.

Notes

1. Can skip wine and use extra broth.
2. Best served immediately.
3. Don't overcook seafood.
4. Use fresh seafood when possible.
5. Garnish with extra parsley if desired.

Tools You'll Need

• Large pot.
• Whisk.
• Measuring cups and spoons.