Name: Seafood Bisque with Crab, Shrimp, and Lobster
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French
Ingredients: 2 tbsp butter or olive oil; 1 small onion, finely chopped; 1 carrot, diced; 1 celery stalk, diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all-purpose flour; 3 cups seafood or chicken broth; 1/2 cup dry white wine (like Sauvignon Blanc); 1 bay leaf; 1 tsp Old Bay seasoning or paprika; Salt and black pepper to taste; 1 cup heavy cream or half-and-half; 1/2 cup cooked lobster meat, chopped; 1/2 cup cooked shrimp, peeled and chopped; 1/2 cup lump crab meat; Optional: 1 tbsp lemon juice, 2 tbsp chopped fresh parsley

Seafood Bisque with Crab, Shrimp, and Lobster is a luxurious, creamy soup that’s loaded with tender chunks of sweet shellfish and infused with deep, savory flavor. Silky smooth and rich, this bisque is one of my favorite ways to enjoy seafood in a warm, comforting bowl. Whether I’m serving it for a special dinner or treating myself to a cozy night in, it always feels indulgent and elegant.

Why You’ll Love This Recipe

I love how this bisque blends bold seafood flavors with a creamy, velvety texture. The mix of crab, shrimp, and lobster gives it richness and sweetness, while the broth is layered with aromatics, herbs, and a splash of wine for depth. It feels like a restaurant dish but is simple enough to make at home. Plus, it’s easy to prep ahead or freeze for later—making it both special and practical. Seafood Bisque with Crab, Shrimp, and Lobster

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter or olive oil
Onion, finely chopped
Carrots, diced
Celery, diced
Garlic, minced
Tomato paste
All-purpose flour (for thickening)
Seafood or chicken broth
White wine (dry, like Sauvignon Blanc)
Heavy cream or half-and-half
Cooked lobster meat, chopped
Cooked shrimp, peeled and deveined
Lump crab meat
Bay leaf
Old Bay seasoning or paprika
Salt and black pepper
Optional: lemon juice, fresh parsley for garnish

Directions

I melt butter in a large pot over medium heat and sauté the onion, carrots, and celery for about 5–6 minutes until soft.
I add garlic and tomato paste, cooking for another minute.
I sprinkle in the flour and stir constantly for 1–2 minutes to make a light roux.
I slowly whisk in the wine and broth, scraping the bottom to deglaze the pot. I add the bay leaf and seasoning, then bring it to a gentle simmer.
I cook for 15–20 minutes until the vegetables are very soft and the broth is slightly thickened.
I use an immersion blender to puree the soup until smooth (or carefully blend in batches).
I stir in the cream, followed by the cooked seafood. I let it simmer gently for another 5–10 minutes until heated through.
I adjust salt, pepper, and acidity with a splash of lemon juice, then serve hot, garnished with parsley or extra seafood on top.

Servings and timing

This recipe makes 4–6 servings. It takes about 20 minutes to prep and 30–35 minutes to cook—ready in under 1 hour.

Variations

I use only shrimp or crab if I don’t have all three kinds of seafood.
I add a pinch of cayenne or red pepper flakes for a spicy kick.
I stir in a spoonful of sherry at the end for extra richness.
I use coconut milk instead of cream for a lighter, dairy-free twist.
I serve it with crusty bread, garlic toast, or over rice for a heartier bowl.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it gently on the stove over low heat, stirring often and avoiding a hard boil to keep the cream from separating. I don’t recommend freezing cream-based bisque as the texture can change, but I freeze the base before adding cream and seafood, then finish it fresh when ready. Seafood Bisque with Crab, Shrimp, and Lobster

FAQs

Can I use frozen seafood?

Yes. I thaw it completely and drain well before adding it to the soup.

Do I have to blend the soup?

Yes, the bisque base should be smooth. I blend the vegetables and broth before adding the seafood, which stays chunky for texture.

What kind of broth is best?

Seafood broth is ideal, but I often use chicken broth with a seafood bouillon or base if needed—it still gives great flavor.

Can I make this ahead?

Definitely. I make the base and refrigerate or freeze it. When ready to serve, I reheat it gently and add the seafood and cream fresh.

Is this bisque gluten-free?

Not as written, but I can make it gluten-free by using a gluten-free flour blend or cornstarch as the thickener.

Conclusion

Seafood Bisque with Crab, Shrimp, and Lobster is one of my favorite cozy, elegant dishes. It’s rich, flavorful, and packed with seafood in every spoonful. Whether I’m making it for a dinner party or just indulging myself on a cold night, it always feels special. Creamy, comforting, and full of coastal flavor—this bisque is a showstopper in a bowl.