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Creamy Seafood Bisque Bowl Recipe

Creamy Seafood Bisque Bowl Recipe


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4.7 from 28 reviews

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

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.


Ingredients

Scale
  • 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)

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