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