Velvety Seafood Bisque Bowl Recipe: A Cozy Ocean Delight

Luxurious seafood takes center stage in this velvety seafood bisque bowl that promises pure comfort.

Rich, silky textures blend harmoniously with ocean-fresh ingredients.

Delicate shrimp and tender crab mingle in a decadent cream-based broth that whispers coastal elegance.

Each spoonful delivers complex layers of maritime flavor and warmth.

The recipe balances sophisticated technique with approachable cooking methods.

Creamy seafood bisque offers a restaurant-quality experience you can effortlessly craft in your own kitchen.

Prepare to savor a bowl of pure maritime indulgence that will transport you to seaside bliss.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 450 kcal

Servings: 5

All Ingredients For Seafood Bisque Bowl

• Butter: Adds rich, smooth foundation for sautéing vegetables and building deep flavor.
• Olive Oil: Helps prevent burning and introduces subtle earthy undertones.
• Onion: Provides sweet, robust base note and enhances overall savory profile.
• Garlic: Delivers intense, pungent depth and classic aromatic essence.
• Celery: Contributes light, fresh crunch and herbal background notes.
• Carrot: Brings subtle sweetness and vibrant color to the bisque.

• White Wine: Creates complex layers of flavor and helps deglaze the pot.
• Seafood Stock: Intensifies maritime richness and provides foundational liquid.
• Tomato Paste: Adds concentrated tangy sweetness and deep reddish color.
• Old Bay Seasoning: Delivers classic maritime spice blend with signature warmth.
• Paprika: Introduces gentle smoky undertone and beautiful reddish hue.
• Cayenne: Provides optional subtle heat and spicy kick.
• Salt: Enhances and balances all other flavor elements.

• Shrimp: Delivers sweet, tender protein with classic ocean flavor.
• Crab: Introduces delicate, buttery seafood essence.
• Lobster: Provides luxurious, rich maritime protein.
• Heavy Cream, Milk: Create silky, luxurious texture and mellow out spice.
• Lemon Juice: Brightens overall flavor and adds fresh citrus note.
• Fresh Parsley: Offers clean, herbaceous garnish and visual appeal.
• Flour

Supplies For Making Seafood Bisque Bowl

• Large Pot: Essential for sautéing vegetables and building the bisque base, with enough space to mix ingredients.
• Immersion Blender: Perfect for blending the soup directly in the pot, creating a smooth and creamy texture without transferring hot liquid.
• Cutting Board: Needed for chopping vegetables like onion, garlic, celery, and carrot.
• Chef's Knife: Sharp tool for precise vegetable and seafood preparation.
• Wooden Spoon or Spatula: Great for stirring the roux and mixing ingredients without scratching the pot.
• Measuring Cups and Spoons: Ensure accurate ingredient quantities for a balanced flavor.
• Ladle: Helps serve the hot bisque into bowls neatly and evenly.

Steps To Prepare Seafood Bisque Bowl

• Kickstart the Flavor Base

Grab a big pot and warm up butter with olive oil. Toss in diced onions, minced garlic, chopped celery, and grated carrots. Let them dance and soften for a few minutes, releasing their aromatic magic.

• Create the Magical Roux

Dust flour over the veggie mixture and stir constantly to prevent burning. Pour in white wine and scrape up all those delicious browned bits from the bottom. Let everything bubble and mingle for a couple of minutes.

• Build the Liquid Symphony

Pour in seafood stock with a dollop of tomato paste. Sprinkle in Old Bay seasoning, paprika, and a hint of cayenne for kick. Let the mixture simmer and develop deep, rich flavors.

• Smooth and Creamy Transformation

Blend the mixture until silky smooth using an immersion blender. Swirl in heavy cream and milk, creating a luxurious base that feels like velvet on your tongue.

• Seafood Finale

Gently add succulent shrimp, tender crab, and sweet lobster. Cook until the seafood turns perfectly pink and heated through. Squeeze fresh lemon juice for a bright finish.

• Serve with Flair

Ladle the steaming bisque into warm bowls. Scatter fresh parsley on top and dust with extra Old Bay. Pair with crusty bread for the ultimate comfort meal.

Tips And Extras For Seafood Bisque Bowl

• Seafood Selection Magic: Choose fresh, high-quality seafood from a reputable fishmonger to ensure the best flavor and texture in your bisque. Mix different seafood types like scallops or white fish for added complexity.
• Texture Perfection Trick: Avoid overcooking seafood by adding it in the last 5 minutes of cooking to maintain tenderness and prevent rubbery texture. Remove shrimp immediately when they turn pink and opaque.
• Low-Carb Transformation: Replace flour with cornstarch or almond flour for a gluten-free version. Serve in a bowl without bread for a keto-friendly option that keeps all the rich, creamy seafood goodness.
• Dairy-Free Adaptation: Swap heavy cream and milk with coconut milk or cashew cream for a lighter, plant-based alternative that still delivers incredible richness and smooth consistency.
• Spice Level Control: Adjust cayenne pepper to match your heat preference. Start with a pinch for mild warmth, or add extra for a spicier kick that complements the seafood's delicate flavors.

How To Serve Seafood Bisque Bowl

• Gourmet Seafood Pairing: Match this rich bisque with a crisp chardonnay to enhance the creamy seafood flavors and balance the dish's complexity.
• Bread Bowl Brilliance: Serve the bisque in a hollowed-out sourdough bread bowl for a rustic, interactive dining experience that soaks up every delicious drop.
• Seafood Garnish Elegance: Top the bisque with extra jumbo lump crab meat, a drizzle of chive oil, or crispy pancetta bits to add texture and elevate the presentation.
• Seasonal Side Companion: Pair with a light mixed green salad dressed in a lemon vinaigrette to cut through the bisque's richness and provide a fresh contrast.

Storing Your Seafood Bisque Bowl

• Quick Refrigeration Strategy: Store leftover seafood bisque in an airtight container within 2 hours of cooking, keeping it chilled at 40°F or below to maintain freshness and prevent bacterial growth.
• Smart Shelf Life Tracking: Consume refrigerated bisque within 2-3 days for optimal taste and texture, checking for any unusual odors or color changes before reheating.
• Freezing Wisdom: Allow bisque to cool completely before transferring to freezer-safe containers, leaving 1-inch space for expansion, and freeze up to 1 month for future enjoyment.
• Gentle Reheating Method: Thaw frozen bisque overnight in the refrigerator, then warm slowly on stovetop over medium-low heat, stirring occasionally to prevent separation and maintain creamy consistency.

Creamy Seafood Bisque Bowl Recipe

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4.7 from 28 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Creamy seafood bisque invites gourmets on a culinary journey through coastal flavors. Luxurious French-inspired soup blends delicate shellfish and rich cream, promising a memorable dining experience for seafood enthusiasts.

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Ingredients

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• 0.5 lb (226 g) lobster meat (or additional shrimp/crab)
• 0.5 lb (226 g) lump crab meat
• 0.5 lb (226 g) shrimp, peeled and deveined
• 3 cups (710 ml) seafood stock (or chicken broth)
• 1 cup (240 ml) heavy cream
• 0.5 cup (120 ml) whole milk
• 0.5 cup (120 ml) dry white wine (optional)
• 2 tbsps unsalted butter
• 1 tbsp olive oil
• 2 tbsps all-purpose flour
• 2 tbsps tomato paste
• 2 tbsps fresh parsley, chopped
• 1 tbsp lemon juice (for brightness)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 1 tsp Old Bay seasoning
• 0.5 tsp paprika
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp cayenne pepper (optional, for spice)
• 4 small bread bowls (or crusty bread)
• Extra Old Bay seasoning (for garnish)

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Instructions

1. Aromatic Base Preparation: Melt butter and olive oil in a large pot over medium heat, creating a fragrant foundation for the seafood bisque.
2. Vegetable Sauté: Add onion, garlic, celery, and carrot to the heated fat, sautéing until vegetables soften and release their natural sweetness, approximately 5 minutes.
3. Roux Development: Sprinkle flour over softened vegetables, stirring continuously to create a golden, smooth base that will provide depth and thickness to the bisque.
4. Flavor Intensification: Deglaze the pot with white wine, scraping the bottom to incorporate caramelized bits and enhance the sauce’s complexity.
5. Liquid Infusion: Pour in seafood stock, blending tomato paste, Old Bay seasoning, paprika, salt, and cayenne, then simmer for 10 minutes to meld flavors.
6. Texture Refinement: Use an immersion blender to transform the liquid into a silky-smooth base, ensuring a luxurious consistency throughout the bisque.
7. Cream Integration: Gently stir in heavy cream and milk, reducing heat to prevent separation and maintain a velvety texture.
8. Seafood Incorporation: Add shrimp, crab meat, and lobster pieces, cooking until shrimp turns pink and seafood is thoroughly heated.
9. Final Touches: Brighten the bisque with fresh lemon juice, adjusting seasoning to achieve a perfectly balanced flavor profile.
10. Serving Presentation: Ladle the bisque into warm bread bowls or serving dishes, garnishing with fresh parsley and a sprinkle of Old Bay seasoning, and serve alongside crusty bread or oyster crackers.

Notes

• Prevent Roux Lumps: Whisk flour gradually and consistently into melted butter to ensure a smooth, lump-free base for your bisque.
• Control Cream Separation: Maintain low heat when adding dairy to prevent curdling and preserve the bisque’s silky texture.
• Seafood Cooking Technique: Add shellfish last and cook just until they turn opaque to maintain tender, succulent texture without becoming rubbery.
• Enhance Flavor Depth: Consider toasting seafood shells before making stock to intensify the base’s oceanic richness and complexity.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 120 mg