Crab and Shrimp Seafood Bisque

4) Finish with the seafood (3–5 minutes)

Add the shrimp pieces to the hot bisque and simmer 2–3 minutes — just until they turn opaque. Overcooking shrimp makes them rubbery, so be quick.
Gently fold in the lump crab meat and warm through 1–2 minutes (crab is delicate and usually just needs warming). Taste and adjust seasoning.
Stir in 2 tbsp lemon juice to brighten the flavors and, if desired, whisk in 1 tbsp cold butter for extra sheen.

5) Serve

Ladle the bisque into warm bowls. Garnish with a drizzle of cream or a small knob of butter, a sprinkle of finely chopped chives and parsley, and a crack of black pepper. Serve with crusty bread, garlic crostini, or buttered brioche.

Tips, variations & substitutions

Shortcut: Use 6 cups high-quality store-bought seafood or fish stock + 1 cup clam juice instead of making shell stock. Still sauté a small mirepoix and tomato paste for depth.
Gluten-free: Skip the flour roux and thicken with ½ cup cooked rice pureed into the stock (traditional French trick) or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) added near the end.
Dairy-free: Replace cream with coconut cream (mild coconut flavor) or use a cashew cream; omit the finishing butter.
Alcohol-free: Omit wine/brandy and deglaze with a splash of extra stock and a teaspoon of apple cider vinegar for brightness.
Richer color: Add 1 tsp smoked paprika for color and subtle smoke; a very small pinch of saffron (steeped briefly in warm stock) is also beautiful and aromatic.
If bisque is too thin: Simmer to reduce, or blend a small portion of cooked potato/rice and whisk back in.
If too salty: Add unsweetened cooked potato slices or unsalted stock, or a splash more cream; reduce salt in the initial stock if you plan to reduce a lot.

Make-ahead & storage

Refrigerate: bisque keeps 2 days in the fridge. Reheat gently on low heat; add a splash of cream or stock while reheating to restore silkiness.
Freeze: freeze for up to 3 months, but cream may separate on thawing — reblend or whisk vigorously with a little cream when reheating. For best texture, freeze the base (without cream), then add fresh cream when reheating.

Troubleshooting quick list

Grainy or separated cream: Re-whisk over low heat or blitz with an immersion blender until smooth.
Flat flavor: Add a squeeze of lemon, a splash of sherry or brandy, and adjust salt. Bright acid wakes up seafood soups.
Too thin: Reduce by simmering, add cornstarch slurry, or puree some cooked rice/potato and whisk back in.
Seafood overcooked: Add it at the very end only to heat through.

Serving & pairing

Serve bisque hot in shallow bowls with warm, crusty bread or a buttered baguette. A light green salad with a lemon vinaigrette cuts through the richness. For wine, try a dry Chablis, Sauvignon Blanc, or a crisp Champagne for special occasions.

Final note

This crab and shrimp bisque rewards a little patience: the homemade shell stock is the flavor engine. But even a partial shortcut (good store stock + a browned mirepoix and tomato paste) will still give you a deeply satisfying bisque. Make it once, and you’ll understand why this silky soup is a timeless favorite.

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