Description
This creamy Seafood Bisque is a luxurious, flavorful soup perfect for a comforting meal. Made with jumbo shrimp, lump crab meat, and a rich base of butter, cream, tomato paste, and seafood stock, it’s seasoned with Old Bay and fresh herbs for a beautiful balance of taste. Ready in just 30 minutes, this elegant bisque is ideal for seafood lovers seeking a quick, indulgent dish.
Ingredients
Scale
Base
- 5 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 3 celery stalks, minced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
Liquids & Flavorings
- 3 cups seafood stock
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/4 cup quality dry sherry
Seafood
- 1 pound jumbo shrimp, peeled and deveined
- 12 ounces lump crab meat, checked for shells
Seasonings & Garnish
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh chives, minced
- Fresh tarragon, chopped
- Crème fraîche (optional)
- Extra shrimp for garnish
Instructions
- Sauté Aromatics: In a large Dutch oven, melt the unsalted butter over medium heat. Add the finely diced sweet onion and minced celery, cooking them until softened, which should take about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until the garlic becomes fragrant but not browned.
- Create a Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a roux base.
- Incorporate Liquids: Gradually whisk in the warmed whole milk and seafood stock, ensuring you stir continuously to avoid lumps and create a smooth base for the bisque.
- Add Flavorings: Stir in the tomato paste, add the bay leaves, and sprinkle in the Old Bay seasoning. Allow the mixture to simmer gently for 5 minutes to meld the flavors.
- Add Cream: Pour in the heavy cream and continue to simmer the bisque until it slightly thickens, about 5 more minutes.
- Cook Shrimp: Add the peeled and deveined jumbo shrimp to the pot and cook them until they turn pink and are cooked through, approximately 3 to 4 minutes.
- Finish Seafood & Sherry: Fold in the lump crab meat and pour in the dry sherry. Heat everything through for another 2 minutes to blend the flavors without overcooking the crab.
- Final Touches: Remove the bay leaves, adjust seasoning by adding salt and white pepper to taste. Serve the bisque hot, garnished with minced fresh chives, chopped fresh tarragon, crème fraîche if using, and extra shrimp for presentation.
Notes
- Use fresh seafood stock for the best depth of flavor, or a high-quality store-bought stock can be substituted.
- Warming the milk before adding it to the roux prevents lumps in the bisque.
- Be careful not to overcook the shrimp and crab, as they can become rubbery if cooked too long.
- For a thicker bisque, allow it to simmer gently a few minutes longer before adding seafood.
- Crème fraîche is optional but adds a lovely richness and tang to the finished dish.
