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Of course! A luxurious Seafood Bisque with Crab, Shrimp, and Lobster is the pinnacle of elegant comfort food. It’s rich, velvety, and packed with layers of complex flavor.
This recipe guides you through the classic technique of building a bisque from scratch, which involves creating a shellfish stock from the shells. It’s a process, but the depth of flavor is unparalleled.
Triumphant Seafood Bisque with Crab, Shrimp, and Lobster
This recipe maximizes flavor by making a homemade shellfish stock. If you’re short on time, see the pro-tips for a shortcut.
Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ingredients
· For the Shellfish Stock & Shells:
· 1 lb raw shrimp, shells on (peel and de-vein, saving shells)
· 8 oz raw lobster tails or claws (meat removed and saved, shells crushed)
· 8 oz lump crab meat (picked over for shells)
· 2 tbsp olive oil or butter
· 1 onion, roughly chopped
· 1 carrot, roughly chopped
· 2 celery stalks, roughly chopped
· 3 cloves garlic, smashed
· 1/4 cup tomato paste
· 1/2 cup dry white wine (like Chardonnay or Sauvignon Blanc)
· 6 cups water or store-bought seafood stock
· 1 bay leaf
· 1 tsp whole black peppercorns
· 2 sprigs fresh thyme or 1/2 tsp dried
· For the Bisque Base:
· 4 tbsp (1/2 stick) unsalted butter
· 1 large leek (white and light green parts only), finely chopped
· 2 tbsp all-purpose flour
· 1/3 cup brandy or dry sherry (optional, but highly recommended)
· 1 cup heavy cream
· The reserved crab meat and chopped shrimp/lobster meat
· Salt and white pepper to taste (white pepper keeps the bisque visually appealing)
· Cayenne pepper, a tiny pinch
· For Garnish:
· Fresh chives or parsley, finely chopped
· A drizzle of sherry or cream
· Extra lump crab meat
Instructions
Part 1: The Foundation – Shellfish Stock
Prepare the Shells: Peel and de-vein the shrimp, reserving both the shells and the meat. Remove meat from the lobster, reserving the shells. Chop the shrimp and lobster meat into bite-sized pieces and refrigerate. Use the back of a knife or a kitchen mallet to lightly crush the lobster and shrimp shells.
Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the crushed shells and sauté for 5-7 minutes, until they turn pink and fragrant.
Create the Paste: Add the onion, carrot, and celery. Cook for another 5 minutes until softened. Add the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
Deglaze: Pour in the white wine, scraping the bottom of the pot to release all the browned bits. Let it reduce by half.
Simmer: Add the water (or seafood stock), bay leaf, peppercorns, and thyme. Bring to a boil, then reduce heat and simmer, partially covered, for 30-45 minutes.
Strain: Pour the entire mixture through a fine-mesh strainer into a large bowl, pressing hard on the solids to extract all the liquid. You should have a rich, aromatic stock. Discard the solids. Wipe out the pot.
Part 2: Building the Velvety Bisque
Sauté the Leek: In the same clean pot, melt the butter over medium heat. Add the chopped leek and cook until soft and translucent, about 5-7 minutes.
Make the Roux: Sprinkle the flour over the leeks and cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste and creates your thickener.
Incorporate the Stock: Gradually whisk in the strained shellfish stock until the mixture is smooth. Bring to a simmer.
Simmer and Infuse: Reduce the heat and let the bisque simmer gently for 15-20 minutes to allow the flavors to meld and to cook out the flour.
Puree (Optional but Classic): For an ultra-smooth texture, carefully use an immersion blender to puree the bisque directly in the pot. Alternatively, you can blend it in batches in a standing blender (be careful with hot liquids!). If you prefer a more textured bisque with visible leeks, you can skip this step.
Add the Cream and Alcohol: Stir in the heavy cream. If using, add the brandy or sherry. Season with salt, white pepper, and a tiny pinch of cayenne for background warmth. Bring back to a gentle simmer (do not boil).
Part 3: The Grand Finale – Adding the Seafood
Add the Seafood: Add the reserved chopped shrimp and lobster meat to the simmering bisque. Cook for 3-4 minutes, just until the shrimp turn pink and opaque and the lobster is cooked through.
Finish with Crab: Gently stir in the lump crab meat. Cook for just one more minute to heat through. Crab is delicate and will break apart if stirred too vigorously.
Final Taste: Do a final taste for seasoning. Adjust salt and pepper if needed.
Serve immediately, garnished with fresh chives, a drizzle of cream or sherry, and an extra lump of crab meat for show.
Pro Tips for a Perfect Bisque
· The Shortcut: If making stock from shells is too much, use 4-5 cups of high-quality store-bought seafood stock. Sauté the shrimp/lobster shells in a little butter first, then add the store-bought stock and simmer for 20 minutes before straining. This will still add significant flavor.
· Don’t Overcook the Seafood: Add the seafood at the very end. Overcooking will make the shrimp rubbery and the crab meat disintegrate.
· The Secret Ingredient: Brandy or Sherry is traditional and adds a wonderful, complex depth that elevates the bisque from great to extraordinary.
· White Pepper: Using white pepper instead of black provides the heat without leaving black specks throughout your beautiful bisque.
· Rice for Thickening (Classic Method): For a gluten-free version, you can replace the flour roux with 1/4 cup of cooked white rice. Puree the rice with the bisque base for a naturally thick and silky texture.
· Make Ahead: You can make the bisque base (through step 4 of Part 2) a day in advance. Cool, cover, and refrigerate. Reheat gently before adding the cream and seafood.
This bisque is a show-stopping dish perfect for a special occasion or when you want to treat yourself to the very best. Enjoy
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