Lobster or Crab Bisque
Indulge in the rich, velvety decadence of Lobster or Crab Bisque, a seafood lover’s dream that combines luxurious flavors with comforting warmth. This creamy bisque starts by sautéing a medley of aromatic vegetables—onion, carrot, celery, and garlic—enhanced by tomato paste and a splash of cognac or brandy for depth. A fragrant seafood stock infused with bay leaf and fresh thyme creates the perfect base before being blended to silky perfection. The final touch? Tender, buttery chunks of lobster or crab meat stirred gently into the bisque, with a hint of cayenne for just the right kick. Garnish with fresh chives or parsley, and you’ll have an elegant dish perfect for a dinner party or date night. With its combination of sophisticated ingredients and comforting textures, this seafood bisque will become a go-to for any special occasion.
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Recipe Information
Ingredients
- 1 pound Lobster or crab meat
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 large, diced Carrot
- 1 diced Celery stalk
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 0.25 cup Cognac or brandy
- 0.5 cup Dry white wine
- 4 cups Fish or seafood stock
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 1 cup Heavy cream
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped chives or parsley (optional, for garnish)
Instructions
In a large pot, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Add the cognac or brandy and cook until the liquid reduces slightly, about 1–2 minutes.
Pour in the dry white wine and let it simmer for 3–4 minutes to reduce and concentrate the flavor.
Add the seafood stock, bay leaf, and thyme. Bring the mixture to a simmer and let it cook for 20 minutes.
Remove the thyme sprigs and bay leaf. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender to achieve the same result.
Return the pureed soup to the pot. Stir in the heavy cream, cayenne pepper, salt, and black pepper. Simmer for 5–7 minutes, adjusting seasoning as needed.
Meanwhile, in a separate small skillet, melt the remaining 2 tablespoons of butter over medium heat. Saute the lobster or crab meat for 2–3 minutes until just warmed through.
Gently fold the sauteed lobster or crab meat into the soup, reserving a few pieces for garnish if desired.
Ladle the bisque into bowls, garnish with chopped chives or parsley, and serve hot.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 6473 mg | 281% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.3 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 440 mg | 34% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2326 mg | 50% | |
*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.
