Creole Shrimp and Lobster Bisque
Dive into the rich and indulgent flavors of Creole Shrimp and Lobster Bisque, a luxurious seafood soup brimming with Southern charm. This creamy bisque is a harmonious blend of sweet lobster and succulent shrimp, perfectly complemented by the bold spices of Creole seasoning and a touch of cayenne pepper for just the right amount of heat. Made with a base of butter-sautéed mirepoix, lobster stock, and heavy cream, this dish is elegantly thickened with a hint of flour and finished with the briny depth of dry white wine. Smooth, velvety, and deeply aromatic, this bisque is pure comfort in a bowl. Garnished with fresh parsley and green onions, it’s a stunning dinner party centerpiece or a decadent celebration of seafood that transports you straight to the heart of Louisiana. Perfect for seafood enthusiasts, this one-pot recipe is as satisfying as it is show-stopping.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 cup dry white wine
- 4 cups lobster stock
- 2 cups heavy cream
- 3 tablespoons tomato paste
- 1 tablespoon Creole seasoning
- 0.5 teaspoons cayenne pepper
- 1 bay leaf
- 2 medium lobster tails, cooked and chopped
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons green onions, sliced (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, celery, and carrot, and cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the dry white wine, stirring constantly to avoid lumps. Simmer for 2-3 minutes until slightly reduced.
Add the lobster stock, heavy cream, and tomato paste, stirring well to combine.
Stir in the Creole seasoning, cayenne pepper, and the bay leaf. Simmer the bisque over low heat for 20-25 minutes, stirring occasionally.
Remove the bay leaf, then use an immersion blender to carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
Return the bisque to the pot on low heat. Stir in the cooked, chopped lobster tails and the shrimp.
Cook for 5-7 minutes until the shrimp are pink and cooked through.
Season the bisque with salt and black pepper to taste.
Ladle the bisque into bowls and garnish with fresh parsley and green onions before serving.
Nutrition Facts
Calories |
3503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 9141 mg | 397% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.3 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3301 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
