There’s something about a rich, creamy bisque that brings instant comfort, whether it’s a chilly winter night or a breezy summer evening by the sea. This Triple Seafood Bisque is a dish I learned to love during long family dinners growing up in my grandmother’s kitchen on the southern coast of Italy. She believed in the magic of the sea—crab, shrimp, and lobster—blended into a velvety soup that warmed the heart and lifted the spirit.
This bisque is perfect as an elegant starter or a luxurious main course, and while it feels decadent, it’s surprisingly easy to make. If you’re looking for a recipe that delivers both flavor and flair, this Triple Seafood Bisque deserves a spot on your table.
Why You’ll Love This Triple Seafood Bisque
- Triple the flavor: A combination of shrimp, crab, and lobster brings depth and richness.
- Silky texture: The cream base and homemade roux create a velvety mouthfeel.
- Easy elegance: Ready in under 45 minutes, it’s impressive yet simple.
- Seasonally versatile: Equally satisfying in the depths of winter or as a seaside summer treat.
Ingredients
For 4 servings:
- ½ lb shrimp, peeled and deveined
- ½ lb crab meat
- ½ lb cooked lobster meat, chopped
- 3 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 tablespoons all-purpose flour
- 2 cups seafood broth or fish stock
- 1 cup heavy cream
- ½ cup dry white wine (optional)
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for serving
Instructions
Step 1: Sauté the Shrimp
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
Step 2: Cook Aromatics
Add the remaining tablespoon of butter to the pan. Sauté the onion, garlic, celery, and carrot for 4–5 minutes until softened and fragrant.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to create a light roux.
Step 4: Add Liquid Base
Slowly whisk in the seafood broth, stirring until smooth. Add the cream and wine (if using), then season with Old Bay, cayenne, salt, and pepper.
Step 5: Simmer the Bisque
Reduce the heat and simmer for 10–15 minutes, allowing the soup to thicken and flavors to meld.
Step 6: Fold in the Seafood
Add the crab, lobster, and reserved shrimp to the pot. Simmer gently for another 5 minutes until heated through.
Step 7: Garnish and Serve
Ladle the bisque into bowls. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Tips for Success
- No seafood broth? Try using a mix of chicken broth and clam juice.
- For a smoother finish: Blend the bisque before adding the seafood.
- Wine substitute: Replace the wine with a squeeze of lemon juice for brightness.
- Elevate the garnish: Add a drizzle of olive oil or a swirl of cream for restaurant-worthy presentation.
Serving Ideas
- Pair with a toasted garlic baguette or buttery crostini.
- Serve alongside a crisp fennel or arugula salad.
- Ideal as a first course at a holiday meal or a cozy dinner date at home.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often. Avoid boiling, as this may cause the cream to separate.
A Taste of the Sea with Italian Soul
This Triple Seafood Bisque is more than just a soup—it’s a celebration of coastal flavors and culinary tradition. Inspired by my Nonna’s timeless recipes, this dish is perfect for anyone who loves seafood and a bowl of something soul-warming.
Make it your own, share it with someone special, and enjoy every luxurious spoonful!
Triple Seafood Bisque
Ingredients
- ½ lb shrimp peeled and deveined
- ½ lb crab meat
- ½ lb cooked lobster meat chopped
- 3 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 celery stalk diced
- 1 carrot diced
- 2 tablespoons all-purpose flour
- 2 cups seafood broth or fish stock
- 1 cup heavy cream
- ½ cup dry white wine optional
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
- Lemon wedges for serving
Instructions
Step 1: Sauté the Shrimp
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
Step 2: Cook Aromatics
- Add the remaining tablespoon of butter to the pan. Sauté the onion, garlic, celery, and carrot for 4–5 minutes until softened and fragrant.
Step 3: Make the Roux
- Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to create a light roux.
Step 4: Add Liquid Base
- Slowly whisk in the seafood broth, stirring until smooth. Add the cream and wine (if using), then season with Old Bay, cayenne, salt, and pepper.
Step 5: Simmer the Bisque
- Reduce the heat and simmer for 10–15 minutes, allowing the soup to thicken and flavors to meld.
Step 6: Fold in the Seafood
- Add the crab, lobster, and reserved shrimp to the pot. Simmer gently for another 5 minutes until heated through.
Step 7: Garnish and Serve
- Ladle the bisque into bowls. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
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