Seafood Bisque with Crab, Shrimp, and Lobster

Here’s a rich and creamy recipe for Seafood Bisque with Crab, Shrimp, and Lobster:

Ingredients:

For the Seafood:

• 1/2 lb lobster meat (or 1 small lobster, cooked and removed from shell)
• 1/2 lb crab meat (preferably lump crab)
• 1/2 lb shrimp, peeled and deveined
• 1 tablespoon butter (for sautéing)
• 1 teaspoon Old Bay seasoning (optional for extra flavor)

For the Bisque Base:

• 3 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1/4 cup tomato paste
• 1/2 cup dry white wine
• 4 cups seafood stock or fish stock (or chicken broth if unavailable)
• 1 cup heavy cream
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for some heat)
• Salt and freshly ground black pepper to taste
• 1/4 cup brandy or cognac (optional but highly recommended for depth of flavor)

Garnish:

• Fresh parsley, finely chopped
• Extra seafood (optional, for garnish)

Instructions:

Step 1: Prepare the seafood

1. Cook the shrimp: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove from the pan and set aside.
2. Cook the lobster and crab: If using lobster tails, cook them in the same skillet for about 3-4 minutes until the meat is firm and opaque. Once cooked, remove the lobster meat and chop into bite-sized pieces. Add the crab meat and shrimp to the lobster and set aside. Optionally, sprinkle with Old Bay seasoning for an added seafood kick.

Step 2: Prepare the bisque base

1. Sauté the vegetables: In a large pot, melt the 3 tablespoons of butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
2. Add the tomato paste: Stir in the tomato paste and cook for another 2-3 minutes, allowing it to caramelize slightly.
3. Deglaze with wine: Pour in the white wine and stir to deglaze the bottom of the pot. Cook for about 2 minutes until the wine is mostly reduced.
4. Add the stock: Pour in the seafood stock (or chicken broth) and bring to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld and the vegetables to soften further.

Step 3: Blend the bisque

1. Purée the soup: Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
2. Strain (optional): For an extra smooth bisque, strain the soup through a fine mesh sieve to remove any remaining vegetable bits.

Step 4: Finish the bisque

1. Add the cream and spices: Return the bisque to the heat. Stir in the heavy cream, paprika, cayenne pepper (if using), and adjust the seasoning with salt and pepper to taste. If you’re using brandy or cognac, add it now and allow it to cook for another 2-3 minutes.
2. Add the seafood: Add the lobster, crab, and shrimp back into the bisque. Stir gently to combine and heat through for 3-5 minutes.

Step 5: Serve

1. Ladle the bisque into bowls. Garnish with freshly chopped parsley and extra seafood if desired.
2. Serve hot with crusty bread for dipping.

Tips:

• You can make this bisque ahead of time and store it in the refrigerator for 1-2 days, as the flavors deepen with time.
• If you prefer a thinner consistency, you can add a bit more stock or cream until you reach your desired texture.

Enjoy your luxurious and hearty Seafood Bisque with Crab, Shrimp, and Lobster!