Seafood Bisque with Crab, Shrimp, and Lobster

Treat your taste buds to a symphony of flavors with our decadent Triple Seafood Bisque. It’s like a warm hug from the ocean!

🔹Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/2 pound crab meat, picked over
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lobster meat, chopped
• Salt and pepper to taste
• 1 teaspoon paprika
• Fresh parsley, chopped for garnish

🔹Directions:

1. Melt butter in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the flour to form a roux, cooking for 1-2 minutes.
3. Gradually whisk in the seafood stock, heavy cream, and white wine, ensuring there are no lumps.
4. Bring to a simmer, stirring frequently, until the mixture begins to thicken, about 5 minutes.
5. Reduce heat to low, add crab meat, shrimp, and lobster. Cook gently until the seafood is cooked through, about 5-7 minutes.
6. Season with salt, pepper, and paprika. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 380 kcal | Servings: 4 servings

Seafood Bisque with Crab, Shrimp, and Lobster

Treat your taste buds to a symphony of flavors with our decadent Triple Seafood Bisque. It's like a warm hug from the ocean!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Course Main Course

Servings 4

Calories 380 kcal

Ingredients

  

• – 2 tablespoons unsalted butter
• – 1 medium onion finely chopped
• – 2 cloves garlic minced
• – 1/4 cup all-purpose flour
• – 4 cups seafood stock
• – 1 cup heavy cream
• – 1/2 cup dry white wine
• – 1/2 pound crab meat picked over
• – 1/2 pound shrimp peeled and deveined
• – 1/2 pound lobster meat chopped
• – Salt and pepper to taste
• – 1 teaspoon paprika
• – Fresh parsley chopped for garnish

Instructions

 

• Melt butter in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
• Stir in the flour to form a roux, cooking for 1-2 minutes.
• Gradually whisk in the seafood stock, heavy cream, and white wine, ensuring there are no lumps.
• Bring to a simmer, stirring frequently, until the mixture begins to thicken, about 5 minutes.
• Reduce heat to low, add crab meat, shrimp, and lobster. Cook gently until the seafood is cooked through, about 5-7 minutes.
• Season with salt, pepper, and paprika. Serve hot, garnished with fresh parsley.