🎉 Introduction
Craving a bowl of indulgence that feels like fine dining at home? Triple Seafood Bisque is a decadently creamy soup made with lobster, shrimp, and crab – each bite silky, rich, and satisfying. This recipe brings all the elegance of a seafood restaurant into your kitchen without the complexity. Perfect for date night, holiday dinners, or when you want to impress guests with minimal effort.
🧰 Equipment Needed
- Large Dutch oven or stockpot
- Wooden spoon or spatula
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Fine mesh strainer (optional for ultra-smooth texture)
🛒 Ingredients
🦐 Seafood
- ½ lb raw shrimp (peeled and deveined)
- ½ lb cooked lobster meat, chopped
- ½ lb lump crab meat
🧅 Aromatics & Base
- 3 tbsp unsalted butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 celery stalk, finely diced
- 1 carrot, peeled and finely chopped
- 2 tbsp all-purpose flour
🍷 Liquid & Cream
- 2 cups seafood stock (or vegetable/chicken broth)
- ½ cup dry white wine (optional)
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt & black pepper to taste
🌿 Finish & Garnish
- 1 tbsp fresh parsley, chopped
- Lemon wedges for serving
👩🍳 Directions
Step 1: Sauté the Shrimp
- In a large pot, melt 2 tbsp butter over medium heat.
- Add shrimp and cook for 2–3 minutes until just pink.
- Remove and set aside.
Step 2: Cook the Aromatics
- Add the remaining 1 tbsp butter to the pot.
- Stir in the onion, garlic, celery, and carrot.
- Sauté for 5–7 minutes until softened.
Step 3: Create the Roux
- Sprinkle in the flour and stir constantly for 1–2 minutes.
- This helps thicken the bisque and adds depth of flavor.
Step 4: Add Liquids
- Slowly pour in the seafood stock while whisking.
- Add white wine (if using), Old Bay, cayenne, salt, and pepper.
- Simmer for 10–12 minutes until slightly thickened.
Step 5: Blend (Optional)
- For a silky-smooth bisque, blend the mixture using an immersion blender or in batches in a regular blender.
- Return the bisque to the pot.
Step 6: Add Cream and Seafood
- Stir in heavy cream, then fold in the cooked shrimp, lobster, and crab.
- Simmer gently for 5–7 minutes until seafood is heated through.
Step 7: Serve
- Garnish with fresh parsley and a squeeze of lemon juice.
- Serve hot with crusty bread or oyster crackers.
🍽️ Servings & Timing
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze without the seafood for up to 2 months. Add seafood after reheating.
- Reheat: Gently warm on the stovetop over low heat. Avoid boiling to prevent curdling.
🥄 Variations
- No Wine: Replace with extra broth or lemon juice for acidity.
- Thicker Texture: Add more flour or a cornstarch slurry.
- Extra Creamy: Use half-and-half or blend in cream cheese.
- Spicy Version: Add red pepper flakes or hot sauce.
- Dairy-Free: Use coconut cream or a non-dairy alternative.
- Vegetable Boost: Add leeks, corn, or roasted red peppers.
- Lighter Option: Use milk instead of cream.
- Shell-on Shrimp: Boil shrimp shells in broth for extra flavor.
- Herb Variations: Try fresh dill or tarragon instead of parsley.
- Protein Swap: Replace seafood with chicken or tofu for variety.
❓ 10 FAQs
1. Can I use frozen seafood?
Yes, just thaw and drain it well before using.
2. Do I have to blend the soup?
Blending is optional but makes the texture silky.
3. Is white wine necessary?
No, you can substitute broth or lemon juice.
4. What’s the best seafood to use?
Lobster, crab, and shrimp work best, but scallops or firm white fish are great alternatives.
5. Can I make this ahead?
Yes—prepare the base and stir in seafood when reheating.
6. Can I use milk instead of cream?
Yes, but it will be less rich.
7. What sides go with bisque?
Crusty bread, garlic toast, or a light green salad.
8. How do I avoid curdling?
Don’t boil the bisque after adding cream.
9. Can I make it in a slow cooker?
Yes, but add cream and seafood at the end.
10. How do I enhance seafood flavor?
Use seafood stock and simmer with shrimp shells (then strain).
🏁 Conclusion
Triple Seafood Bisque is your perfect creamy comfort dish. With tender shrimp, sweet lobster, and succulent crab swimming in a velvety broth, it’s a flavor-packed bowl of love. Whether for holidays, romantic dinners, or luxurious weekend lunches—this recipe delivers every time.
Triple Seafood Bisque – Luxuriously Creamy & Packed with Lobster, Shrimp & Crab
Adem Recipes Daily 🍽️
Your pocket cooking companion — best recipes and daily recipes you can cook at home. Discover 1,700+ recipes inside the app, step-by-step and delicious.
Coming Soon
Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
- In a large pot, melt 2 tbsp butter over medium heat.
- Add shrimp and cook for 2–3 minutes until just pink.
- Remove and set aside.
- Add the remaining 1 tbsp butter to the pot.
- Stir in the onion, garlic, celery, and carrot.
- Sauté for 5–7 minutes until softened.
- Sprinkle in the flour and stir constantly for 1–2 minutes.
- This helps thicken the bisque and adds depth of flavor.
- Step 4: Add Liquids
- Slowly pour in the seafood stock while whisking.
- Add white wine (if using), Old Bay, cayenne, salt, and pepper.
- Simmer for 10–12 minutes until slightly thickened.
- For a silky-smooth bisque, blend the mixture using an immersion blender or in batches in a regular blender.
- Return the bisque to the pot.
- Stir in heavy cream, then fold in the cooked shrimp, lobster, and crab.
- Simmer gently for 5–7 minutes until seafood is heated through.
- Garnish with fresh parsley and a squeeze of lemon juice.
- Serve hot with crusty bread or oyster crackers.
Notes
Refrigerator: Store leftovers in an airtight container for up to 2 days. Freezer: Freeze without the seafood for up to 2 months. Add seafood after reheating. Reheat: Gently warm on the stovetop over low heat. Avoid boiling to prevent curdling. 🥄 Variations
No Wine: Replace with extra broth or lemon juice for acidity. Thicker Texture: Add more flour or a cornstarch slurry. Extra Creamy: Use half-and-half or blend in cream cheese. Spicy Version: Add red pepper flakes or hot sauce. Dairy-Free: Use coconut cream or a non-dairy alternative. Vegetable Boost: Add leeks, corn, or roasted red peppers. Lighter Option: Use milk instead of cream. Shell-on Shrimp: Boil shrimp shells in broth for extra flavor. Herb Variations: Try fresh dill or tarragon instead of parsley. Protein Swap: Replace seafood with chicken or tofu for variety. ❓ 10 FAQs
1. Can I use frozen seafood?
Yes, just thaw and drain it well before using. 2. Do I have to blend the soup?
Blending is optional but makes the texture silky. 3. Is white wine necessary?
No, you can substitute broth or lemon juice. 4. What’s the best seafood to use?
Lobster, crab, and shrimp work best, but scallops or firm white fish are great alternatives. 5. Can I make this ahead?
Yes—prepare the base and stir in seafood when reheating. 6. Can I use milk instead of cream?
Yes, but it will be less rich. 7. What sides go with bisque?
Crusty bread, garlic toast, or a light green salad. 8. How do I avoid curdling?
Don’t boil the bisque after adding cream. 9. Can I make it in a slow cooker?
Yes, but add cream and seafood at the end. 10. How do I enhance seafood flavor?
Use seafood stock and simmer with shrimp shells (then strain). 🏁 Conclusion
Triple Seafood Bisque is your perfect creamy comfort dish. With tender shrimp, sweet lobster, and succulent crab swimming in a velvety broth, it’s a flavor-packed bowl of love. Whether for holidays, romantic dinners, or luxurious weekend lunches—this recipe delivers every time.
