Triple Seafood Bisque Recipe – So Creamy, Rich & Packed with Flavor!

🥣 Introduction

This Triple Seafood Bisque is a creamy, velvety soup that combines the best of the ocean: shrimp, lobster, and crab. It’s the kind of dish that feels gourmet but is surprisingly simple to prepare at home. One spoonful delivers a warm, buttery richness with just enough seafood flavor to keep you going back for more. Whether you’re entertaining guests, treating yourself, or impressing a seafood skeptic (like your friend!), this bisque hits the spot every single time.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Cutting board & knife
• Whisk
• Measuring cups & spoons
• Immersion blender or regular blender
• Ladle
• Heat-resistant spatula or wooden spoon

🛒 Ingredients

🦐 Seafood

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb lobster meat, cooked and chopped
• 1/2 lb lump crab meat, drained

🧄 Produce

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• Fresh parsley, chopped (optional for garnish)

🧈 Dairy

• 2 tbsp unsalted butter
• 1 cup heavy cream

🧂 Pantry Items

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• ½ cup dry white wine (or seafood broth)
• 2 cups seafood stock (or chicken broth)
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste

👩‍🍳 Directions

Step 1: Sauté Aromatics

• Heat butter and olive oil in a soup pot over medium heat.
• Add onion, carrot, and celery. Sauté for 6–8 minutes until softened.
• Stir in garlic and cook for another minute.

Step 2: Make the Roux

• Sprinkle in flour and stir constantly for 2–3 minutes until it forms a light roux.
• Slowly whisk in the wine (or broth), scraping up any browned bits from the bottom.

Step 3: Add Stock & Simmer

• Pour in the seafood stock and season with paprika, cayenne, salt, and pepper.
• Bring to a gentle boil, then lower to a simmer for 10 minutes.

Step 4: Blend the Base

• Remove the pot from heat and blend with an immersion blender until smooth.
  (Or transfer to a blender in batches—be careful with hot liquids!)

Step 5: Add Cream

• Return to heat and stir in the heavy cream.
• Simmer on low for 5 minutes without boiling.

Step 6: Add Seafood

• Stir in the shrimp, lobster, and crab meat.
• Simmer until shrimp is pink and cooked, about 5–7 minutes.

Step 7: Finish & Serve

• Add lemon juice.
• Taste and adjust seasoning.
• Serve hot, garnished with parsley and an extra drizzle of cream.

🍽️ Servings & Timing

• Servings: 4–6 bowls
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Not recommended (cream-based soups can separate).
• Reheating: Warm slowly over low heat. Do not boil.

🥄 Variations

• Spicy Cajun Bisque: Add 1 tsp Cajun seasoning and extra cayenne.
• Cream-Free Version: Use coconut milk or light cream for a lighter version.
• Extra Veggies: Add diced potatoes or corn kernels for heartiness.
• No Shellfish: Substitute all seafood with firm white fish like cod or halibut.

❓ 10 Frequently Asked Questions

1. Can I make this without wine?

Yes! Just use extra seafood or chicken broth.

2. Is the cayenne necessary?

Nope — it’s optional. Leave it out for a milder flavor.

3. Can I use frozen seafood?

Absolutely. Just thaw it first and drain excess moisture.

4. What kind of cream should I use?

Heavy cream gives the richest result, but half-and-half works too.

5. What if I don’t have seafood stock?

Use chicken broth or make a quick seafood broth with shrimp shells.

6. Can I make this ahead of time?

Yes — make the base ahead and add seafood before serving.

7. How can I thicken it more?

Use an extra tablespoon of flour or simmer longer.

8. Can I double the recipe?

Definitely — just use a larger pot.

9. Will it taste fishy?

Not at all! The blend is creamy, rich, and balanced.

10. What goes well with this soup?

Crusty bread, oyster crackers, or a light green salad.

🏁 Conclusion

This Triple Seafood Bisque is truly unforgettable — creamy, indulgent, and beautifully layered in flavor. It’s ideal for a cozy dinner, a dinner party showstopper, or just when you need a bowl of comfort that hits every note. Save this one in your favorites, because it’s one of those rare dishes that pleases both seafood lovers and the skeptics.

Adam

Triple Seafood Bisque Recipe – So Creamy, Rich & Packed with Flavor!

This Triple Seafood Bisque is a creamy, velvety soup that combines the best of the ocean: shrimp, lobster, and crab. It’s the kind of dish that feels gourmet but is surprisingly simple to prepare at home. One spoonful delivers a warm, buttery richness with just enough seafood flavor to keep you going back for more. Whether you’re entertaining guests, treating yourself, or impressing a seafood skeptic (like your friend!), this bisque hits the spot every single time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Ingredients Equipment Method Notes

Ingredients

  

🦐 Seafood

• 1/2 lb shrimp peeled and deveined
• 1/2 lb lobster meat cooked and chopped
• 1/2 lb lump crab meat drained

🧄 Produce

• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stalk finely chopped
• 2 cloves garlic minced
• 1/2 lemon juiced
• Fresh parsley chopped (optional for garnish)

🧈 Dairy

• 2 tbsp unsalted butter
• 1 cup heavy cream
• 🧂 Pantry Items
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• ½ cup dry white wine or seafood broth
• 2 cups seafood stock or chicken broth
• ½ tsp paprika
• ¼ tsp cayenne pepper optional, for heat
• Salt and freshly ground black pepper to taste

Equipment

• Large soup pot or Dutch oven
• Cutting board & knife
• Whisk
• Measuring cups & spoons
• Immersion blender or regular blender
• Ladle
• Heat-resistant spatula or wooden spoon

Method

 

Step 1: Sauté Aromatics

1. Heat butter and olive oil in a soup pot over medium heat.
2. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened.
3. Stir in garlic and cook for another minute.

Step 2: Make the Roux

1. Sprinkle in flour and stir constantly for 2–3 minutes until it forms a light roux.
2. Slowly whisk in the wine (or broth), scraping up any browned bits from the bottom.

Step 3: Add Stock & Simmer

1. Pour in the seafood stock and season with paprika, cayenne, salt, and pepper.
2. Bring to a gentle boil, then lower to a simmer for 10 minutes.

Step 4: Blend the Base

1. Remove the pot from heat and blend with an immersion blender until smooth.
2. (Or transfer to a blender in batches—be careful with hot liquids!)

Step 5: Add Cream

1. Return to heat and stir in the heavy cream.
2. Simmer on low for 5 minutes without boiling.

Step 6: Add Seafood

1. Stir in the shrimp, lobster, and crab meat.
2. Simmer until shrimp is pink and cooked, about 5–7 minutes.

Step 7: Finish & Serve

1. Add lemon juice.
2. Taste and adjust seasoning.
3. Serve hot, garnished with parsley and an extra drizzle of cream.

Notes

🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.

Freezer: Not recommended (cream-based soups can separate).

Reheating: Warm slowly over low heat. Do not boil.

🥄 Variations
Spicy Cajun Bisque: Add 1 tsp Cajun seasoning and extra cayenne.

Cream-Free Version: Use coconut milk or light cream for a lighter version.

Extra Veggies: Add diced potatoes or corn kernels for heartiness.

No Shellfish: Substitute all seafood with firm white fish like cod or halibut.

❓ 10 Frequently Asked Questions
1. Can I make this without wine?
Yes! Just use extra seafood or chicken broth.

2. Is the cayenne necessary?
Nope — it’s optional. Leave it out for a milder flavor.

3. Can I use frozen seafood?
Absolutely. Just thaw it first and drain excess moisture.

4. What kind of cream should I use?
Heavy cream gives the richest result, but half-and-half works too.

5. What if I don’t have seafood stock?
Use chicken broth or make a quick seafood broth with shrimp shells.

6. Can I make this ahead of time?
Yes — make the base ahead and add seafood before serving.

7. How can I thicken it more?
Use an extra tablespoon of flour or simmer longer.

8. Can I double the recipe?
Definitely — just use a larger pot.

9. Will it taste fishy?
Not at all! The blend is creamy, rich, and balanced.

10. What goes well with this soup?
Crusty bread, oyster crackers, or a light green salad.

🏁 Conclusion
This Triple Seafood Bisque is truly unforgettable — creamy, indulgent, and beautifully layered in flavor. It’s ideal for a cozy dinner, a dinner party showstopper, or just when you need a bowl of comfort that hits every note. Save this one in your favorites, because it’s one of those rare dishes that pleases both seafood lovers and the skeptics.