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–+ servings
Homemade Seafood Bisque Recipe in a white bowl with shrimp, parsley garnish, and rustic bread for dipping.

Seafood Bisque

5 from 1 vote
A velvety, restaurant-quality seafood bisque with lobster, shrimp, and crab. Built on a rich homemade seafood stock and finished with cream and sherry for an elegant but comforting soup.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Stock Making 45 minutes
Total Time 2 hours 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1–2 lobsters Lobster shells and heads - From cooked or raw lobsters
  • 1 shrimp Shrimp shells and tails - Save from peeled shrimp
  • ~½ lb Crab shells (optional) - Adds depth of flavor
  • 1 whole Onion, chopped - For stock
  • 1 whole Carrot, chopped - For stock
  • 2 stalks Celery, chopped - For stock
  • 2 leaves Bay leaves - For stock and bisque
  • 2 sprigs Thyme - Fresh preferred
  • 2 tablespoon Tomato paste - Cook until slightly darkened
  • 1 cup White wine - For deglazing
  • To cover Water - Cover shells by ~2 inches
  • 3 tablespoon Butter - For roux
  • 1 small Yellow onion, diced - For bisque base
  • 2 cloves Garlic, minced - For bisque base
  • 3 tablespoon Flour - For thickening
  • 4 cups Seafood stock - From shells above
  • 1 pinch Cayenne pepper - To taste
  • 1 ½ cups Heavy cream - For richness
  • 1 ½ lbs Seafood (lobster, shrimp, crab, scallops) - Your choice/mix
  • 2 tablespoon Dry sherry or brandy - Adds depth
  • To taste Salt and white pepper - For seasoning
  • 1 teaspoon Lemon juice - Brightness
  • Drizzle cream Extra cream - For garnish
  • Sprinkle Paprika - For garnish
  • Few sprigs herbs Fresh parsley or thyme - For garnish
  • To serve bread Crusty bread - Or crackers

Equipment

  • Large heavy-bottomed pot (for making stock and bisque)
  • Fine-mesh strainer (to strain seafood stock)
  • Immersion blender (to puree bisque smooth)
  • Whisk (for roux and stock blending)
  • Ladle (for serving)

Method
 

  1. Sauté seafood shells, onion, carrot, and celery; add tomato paste and cook until fragrant.
  2. Deglaze with white wine, add water, herbs, and simmer 45 minutes; strain stock.
  3. Melt butter, sauté onion and garlic, stir in flour to make a roux.
  4. Gradually whisk in seafood stock; simmer until slightly thickened, then blend smooth.
  5. Stir in cream; add seafood pieces and gently heat through.
  6. Season with sherry, lemon, salt, and pepper; garnish with herbs, cream, and serve.

Nutrition

Serving: 300gCalories: 380kcalCarbohydrates: 15gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 155mgSodium: 690mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 3200IUVitamin C: 9mgCalcium: 90mgIron: 2.4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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