Ever wondered if you could replicate a five-star restaurant’s seafood bisque in your own kitchen without breaking the bank or spending all day cooking? Enter the lobster and shrimp bisque — a luxurious, velvety soup loaded with rich seafood flavor, gentle heat, and a kiss of creaminess that feels indulgent yet accessible. With seafood consumption rising 2.7% annually in the U.S. and bisque ranking high among comfort foods, this dish offers both gourmet appeal and cozy satisfaction. Whether you’re planning a romantic dinner or a special family meal, this bisque delivers the wow factor while keeping prep under an hour. Let’s dive into the rich, savory world of seafood elegance with this easy, flavor-packed recipe.
Ingredients
- 1 lb lobster meat (claw and tail), chopped
- 1/2 lb shrimp, peeled and deveined
- 3 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 3 cups seafood stock (or fish broth)
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/4 tsp cayenne pepper (optional, for a spicy twist)
- 2 tbsp tomato paste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the olive oil and butter over medium heat.
- Add the chopped onion, garlic, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
Step 2: Build the Base
- Stir in the flour and cook for 1–2 minutes, forming a light roux.
- Deglaze the pot with white wine, scraping up any bits from the bottom.
- Add tomato paste, smoked paprika, cayenne (if using), salt, and pepper. Stir well.
Step 3: Simmer and Blend
- Pour in the seafood stock and bring to a gentle boil.
- Reduce heat and simmer for 15 minutes. Then use an immersion blender to blend until smooth (or transfer to a blender in batches).
Step 4: Add the Seafood
- Stir in the lobster and shrimp and simmer for another 6–8 minutes until cooked through.
- Reduce heat to low, add heavy cream, and stir gently. Simmer for 2–3 more minutes, then remove from heat.
Variations
- Substitute crab meat for lobster for a twist on coastal flavors.
- Use coconut milk instead of heavy cream for a dairy-free alternative.
- Blend in roasted red peppers for a smoky sweetness.
- Add a splash of brandy for a more French-style bisque.
Cooking Note
- Use high-quality seafood stock for maximum flavor depth.
- Don’t skip blending – it’s key to achieving that classic silky bisque texture.
- Taste before serving and adjust seasoning as needed.
Serving Suggestions
Serve your lobster and shrimp bisque in warm bowls with a sprinkle of chopped parsley and freshly cracked pepper. Pair it with a slice of toasted sourdough, crusty French bread, or a buttery croissant. For a more indulgent twist, drizzle with truffle oil or top with a dollop of crème fraîche. It’s the perfect start to a seafood dinner or a cozy meal on its own.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat—avoid boiling to preserve the creamy texture. You can also freeze the bisque for up to 2 months; just thaw overnight in the fridge and reheat slowly.
Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 420
Protein: 29g
Sodium: 580mg
Healthier Alternatives for the Recipe
Swap the heavy cream for evaporated milk or a low-fat coconut cream to reduce calories. Opt for whole wheat flour to increase fiber, and use grilled shrimp and lobster instead of sautéed for a leaner twist. You can also add puréed cauliflower or white beans for added nutrition and creaminess.
Common Mistakes to Avoid
- Overcooking the seafood – shrimp and lobster turn rubbery when overdone. Add them at the end and simmer just until cooked.
- Skipping the blend – the hallmark of bisque is its smooth, velvety texture. Always blend after simmering the base.
- Boiling after adding cream – this can cause the bisque to separate. Keep the heat low once cream is added.
- Using water instead of seafood stock – it dilutes the flavor. A rich stock is essential for depth.
Conclusion
This lobster and shrimp bisque is proof that restaurant-quality elegance is achievable at home with simple ingredients and straightforward steps. Creamy, luxurious, and full of deep seafood flavor, it’s sure to become a favorite for any special occasion—or just when you want to treat yourself. Try it, share it, and let this gourmet comfort dish warm your table and your soul.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen lobster and shrimp?
A: Yes, just make sure they are fully thawed and drained before adding to avoid excess moisture.
Q2: Is there a non-alcoholic substitute for white wine?
A: You can use white grape juice with a splash of vinegar or extra seafood stock instead.
Q3: Can I make this bisque in advance?
A: Absolutely! It actually tastes better the next day as flavors deepen. Just reheat gently before serving.
Q4: How spicy is the bisque with cayenne?
A: It adds a mild heat. Feel free to adjust the amount or omit it if you prefer a milder taste.
lobster and shrimp bisque
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Creamy, velvety, and loaded with lobster and shrimp, this bisque brings restaurant-quality seafood comfort to your home in under 45 minutes.
Ingredients
1 lb lobster meat (claw and tail), chopped
1/2 lb shrimp, peeled and deveined
3 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 celery stalk, chopped
1 carrot, chopped
2 tbsp all-purpose flour
1/2 cup dry white wine
3 cups seafood stock (or fish broth)
1 cup heavy cream
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 tsp cayenne pepper (optional, for a spicy twist)
2 tbsp tomato paste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat the olive oil and butter over medium heat.
2. Add chopped onion, garlic, celery, and carrot. Sauté until softened.
3. Stir in flour and cook 1–2 minutes to form a light roux.
4. Deglaze with white wine, scraping bottom bits.
5. Add tomato paste, paprika, cayenne, salt, and pepper.
6. Pour in seafood stock and bring to boil. Simmer 15 minutes.
7. Blend until smooth using immersion blender.
8. Add lobster and shrimp; simmer 6–8 minutes.
9. Stir in heavy cream, simmer 2–3 minutes, then remove from heat.
Notes
Use high-quality seafood stock for best flavor.
Don’t overcook the seafood — it should be tender, not rubbery.
Always blend the base before adding seafood for smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 140mg