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–+ servings
Homemade Seafood Bisque Recipe in a white bowl with shrimp, parsley garnish, and rustic bread for dipping.

Seafood Bisque

A velvety, restaurant-quality seafood bisque with lobster, shrimp, and crab. Built on a rich homemade seafood stock and finished with cream and sherry for an elegant but comforting soup.
5 from 1 vote
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Course: Appetizer
Cuisine: American, French
Keyword: Best seafood bisque recipe, Seafood Bisque, Seafood bisque calories, Seafood Bisque near me, Seafood bisque Recipe Gordon Ramsay, Seafood bisque restaurant, Seafood bisque soup recipe, Traditional seafood bisque recipe
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Stock Making: 45 minutes
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 380kcal
Cost: $25

Equipment

  • Large heavy-bottomed pot (for making stock and bisque)
  • Fine-mesh strainer (to strain seafood stock)
  • Immersion blender (to puree bisque smooth)
  • Whisk (for roux and stock blending)
  • Ladle (for serving)

Ingredients

  • 1–2 lobsters Lobster shells and heads - From cooked or raw lobsters
  • 1 shrimp Shrimp shells and tails - Save from peeled shrimp
  • ~½ lb Crab shells (optional) - Adds depth of flavor
  • 1 whole Onion, chopped - For stock
  • 1 whole Carrot, chopped - For stock
  • 2 stalks Celery, chopped - For stock
  • 2 leaves Bay leaves - For stock and bisque
  • 2 sprigs Thyme - Fresh preferred
  • 2 tablespoon Tomato paste - Cook until slightly darkened
  • 1 cup White wine - For deglazing
  • To cover Water - Cover shells by ~2 inches
  • 3 tablespoon Butter - For roux
  • 1 small Yellow onion, diced - For bisque base
  • 2 cloves Garlic, minced - For bisque base
  • 3 tablespoon Flour - For thickening
  • 4 cups Seafood stock - From shells above
  • 1 pinch Cayenne pepper - To taste
  • 1 ½ cups Heavy cream - For richness
  • 1 ½ lbs Seafood (lobster, shrimp, crab, scallops) - Your choice/mix
  • 2 tablespoon Dry sherry or brandy - Adds depth
  • To taste Salt and white pepper - For seasoning
  • 1 teaspoon Lemon juice - Brightness
  • Drizzle cream Extra cream - For garnish
  • Sprinkle Paprika - For garnish
  • Few sprigs herbs Fresh parsley or thyme - For garnish
  • To serve bread Crusty bread - Or crackers

Instructions

  • Sauté seafood shells, onion, carrot, and celery; add tomato paste and cook until fragrant.
  • Deglaze with white wine, add water, herbs, and simmer 45 minutes; strain stock.
  • Melt butter, sauté onion and garlic, stir in flour to make a roux.
  • Gradually whisk in seafood stock; simmer until slightly thickened, then blend smooth.
  • Stir in cream; add seafood pieces and gently heat through.
  • Season with sherry, lemon, salt, and pepper; garnish with herbs, cream, and serve.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 300g | Calories: 380kcal | Carbohydrates: 15g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 155mg | Sodium: 690mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 2.4mg