Lobster and Shrimp Bisque
Dive into a bowl of decadence with this Lobster and Shrimp Bisque, a silky-smooth seafood soup perfect for special occasions or an indulgent dinner. This luxurious bisque starts with a fragrant base of sautéed onion, carrot, celery, and garlic, simmered with seafood stock and a splash of dry white wine for depth. Blended to creamy perfection, it’s enriched with heavy cream and filled with tender pieces of cooked lobster and shrimp, seasoned with warm paprika and a hint of cayenne for a subtle kick. Served piping hot and garnished with fresh parsley, it pairs beautifully with a crusty French baguette to soak up every last drop. Perfect as a starter or a main course, this recipe is an elegant showcase of fresh seafood flavors.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 0.5 cup Dry white wine
- 4 cups Seafood stock or fish stock
- 1 cup Heavy cream
- 1 cup Cooked lobster meat, chopped
- 1 cup Cooked shrimp, chopped
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 Bay leaf
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 loaf French baguette or crusty bread (optional, for serving)
Instructions
Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
Add the onion, carrot, celery, and garlic to the pot. Cook for 5-7 minutes until vegetables are softened and fragrant.
Stir in the tomato paste and cook for another 2 minutes, mixing well.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Deglaze the pot by pouring in the white wine. Stir well to scrape up any bits from the bottom of the pot.
Add the seafood stock, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Remove the bay leaf from the pot, then carefully blend the soup with an immersion blender until smooth. If you don’t have an immersion blender, allow the soup to cool slightly and blend in batches using a countertop blender.
Reduce the heat to low and stir in the heavy cream, cooked lobster meat, cooked shrimp, paprika, cayenne pepper (if using), salt, and black pepper.
Simmer the bisque gently for 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
Taste for seasoning and adjust salt or pepper, if needed.
Serve the bisque hot, garnished with fresh parsley. Pair with crusty bread or a French baguette, if desired.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 8128 mg | 353% | |
| Total Carbohydrate | 278.0 g | 101% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.0 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 490 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2736 mg | 58% | |
*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.
