Seafood Bisque with Crab, Shrimp, and Lobster is a luxurious, creamy soup that’s rich with the natural sweetness of shellfish and layered with deep, savory flavor. I love serving this when I want something elegant and comforting—a warm bowl of this bisque feels like a special occasion no matter what day it is.
Why You’ll Love This Recipe
I love this recipe because it tastes like something from a fancy restaurant but is easy enough to make at home. The trio of crab, shrimp, and lobster gives the bisque an incredibly rich seafood flavor, while the creamy, seasoned broth brings everything together in a velvety spoonful. It’s the kind of dish that’s perfect for a cozy night in, date night, or impressing guests without stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked crab meat
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Cooked shrimp, chopped
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Cooked lobster meat, chopped
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Butter
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Olive oil
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Onion, finely chopped
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Celery, finely chopped
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Garlic, minced
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Tomato paste
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All-purpose flour (for thickening)
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Seafood or chicken broth
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Heavy cream
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Dry white wine (optional)
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Old Bay seasoning
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Paprika
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Cayenne pepper (optional, for heat)
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Salt and black pepper
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Fresh thyme or parsley (for garnish)
Directions
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In a large pot, I heat butter and olive oil over medium heat, then sauté the onion and celery until soft and fragrant.
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I stir in the garlic and tomato paste, cooking for a minute to deepen the flavor.
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I sprinkle in the flour and stir to coat the vegetables, letting it cook for 1–2 minutes to form a light roux.
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I slowly pour in the broth and wine (if using), whisking to avoid lumps. I bring it to a gentle simmer.
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I season with Old Bay, paprika, cayenne, salt, and pepper, then let the mixture simmer for about 10 minutes.
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I use an immersion blender to puree the soup for a smooth texture (or carefully blend in batches).
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I stir in the cream, followed by the crab, shrimp, and lobster, and let everything heat through gently for another 5–7 minutes.
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I taste and adjust seasoning, then serve hot with a sprinkle of fresh herbs and crusty bread on the side.
Servings and timing
This recipe makes about 4–6 servings and takes 45–50 minutes from start to finish. It’s a satisfying main course or a rich appetizer for a special meal.
Variations
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I swap the seafood for scallops, clams, or just shrimp if I’m working with what I have.
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I add a splash of sherry instead of white wine for a deeper, richer taste.
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I finish it with a touch of lemon juice for brightness.
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I use half-and-half instead of heavy cream for a lighter texture.
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I stir in a bit of cream cheese or mascarpone for added creaminess and depth.
storage/reheating
I store the bisque in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring often and avoiding boiling so the seafood stays tender. It’s best not to freeze this bisque since the cream can separate and the texture of the seafood may change when thawed.
FAQs
Can I use frozen seafood?
Yes, I thaw and drain it well before using. I make sure the seafood is cooked and added near the end to avoid overcooking.
What’s the difference between bisque and chowder?
Bisque is smooth, creamy, and often pureed, while chowder is chunky and often includes potatoes and other vegetables.
Do I have to blend the soup?
Blending gives it that classic silky texture, but I sometimes leave it slightly chunky for more texture if I’m in the mood.
Can I make this bisque ahead of time?
Yes, I make the base and add the seafood just before serving to keep it tender and flavorful.
What should I serve with seafood bisque?
I usually pair it with a crusty baguette, garlic bread, or a light salad. It’s rich, so simple sides work best.
Conclusion
Seafood Bisque with Crab, Shrimp, and Lobster is one of those dishes that feels both cozy and luxurious. The creamy texture and bold seafood flavor make it a favorite whenever I want to treat myself or impress guests. It’s surprisingly simple to make and always delivers comfort in every spoonful.
