Seafood Bisque with Crab, Shrimp, and Lobster

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Seafood Bisque with Crab, Shrimp, and Lobster: A Luxurious Seafood Indulgence

Few dishes evoke elegance and comfort quite like a creamy, flavorful seafood bisque. Combining the sweetness of crab, the tender texture of shrimp, and the decadent richness of lobster, this seafood bisque is the perfect centerpiece for a special dinner or a cozy night in. While it may seem fancy, the method is approachable if you follow it step by step. Let’s dive into this culinary journey.

Ingredients

For the bisque base:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
3 cloves garlic, minced
3 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups seafood stock (or chicken stock if unavailable)
1 cup dry white wine
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper (optional, for subtle heat)
Salt and freshly ground black pepper to taste

For the seafood:

1 cup cooked crab meat (lump or claw)
1 cup peeled and deveined shrimp
1 cup cooked lobster meat, chopped

For finishing:

1 cup heavy cream
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Optional: a splash of sherry for extra depth

Step-by-Step Method

Step 1: Prepare the Aromatics

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat. Once melted, add the chopped onion, celery, and carrots. Sauté for about 5–7 minutes until the vegetables soften and the onions turn translucent. Stir in the garlic and cook for an additional minute until fragrant.

Step 2: Build the Flavor Base

Add the tomato paste and stir continuously for 2–3 minutes. This step intensifies the flavor by caramelizing the tomato paste slightly. Sprinkle the flour over the mixture and stir constantly for another 2 minutes. This forms a roux, which will help thicken your bisque.

Step 3: Deglaze and Simmer

Slowly pour in the white wine, scraping the bottom of the pot to release any caramelized bits. Allow it to reduce for 2–3 minutes. Gradually add the seafood stock, stirring constantly to avoid lumps. Add the paprika, thyme, bay leaf, cayenne (if using), and a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for 20–25 minutes, allowing the flavors to meld.