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