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Seafood Bisque Bowl

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This Seafood Bisque Bowl is a rich and creamy soup loaded with tender shrimp, crab, and lobster in a luxurious, buttery broth. Infused with garlic, white wine, and a touch of Old Bay seasoning, it’s the perfect comfort dish for seafood lovers! Serve it in a bread bowl or with crusty bread for an indulgent meal.

Ingredients

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For the Bisque:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 2 tbsp all-purpose flour
  • ½ cup dry white wine (optional)
  • 3 cups seafood stock (or chicken broth)
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tbsp tomato paste
  • 1 tsp Old Bay seasoning
  • ½ tsp paprika
  • ½ tsp salt (adjust to taste)
  • ¼ tsp cayenne pepper (optional, for spice)

For the Seafood:

  • ½ lb shrimp, peeled and deveined
  • ½ lb lump crab meat
  • ½ lb lobster meat (or additional shrimp/crab)

For Serving:

  • 4 small bread bowls (or crusty bread)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice (for brightness)
  • Extra Old Bay seasoning (for garnish)

Instructions

Step 1: Sauté the Vegetables

  1. In a large pot, melt butter and olive oil over medium heat.
  2. Add onion, garlic, celery, and carrot, and cook for 5 minutes until softened.

Step 2: Build the Bisque Base

  1. Sprinkle in flour and stir continuously for 1 minute to form a roux.
  2. Pour in white wine, scraping the bottom of the pot to deglaze. Simmer for 2 minutes.
  3. Stir in seafood stock, tomato paste, Old Bay seasoning, paprika, salt, and cayenne (if using). Simmer for 10 minutes.

Step 3: Blend & Add Cream

  1. Use an immersion blender (or transfer to a regular blender) and blend until smooth.
  2. Stir in heavy cream and milk, then lower the heat to a gentle simmer.

Step 4: Cook the Seafood

  1. Add shrimp, crab, and lobster, cooking for 5 minutes until the shrimp turns pink and the seafood is heated through.
  2. Stir in lemon juice and adjust seasoning if needed.

Step 5: Serve & Enjoy

  1. Ladle bisque into bread bowls or regular bowls.
  2. Garnish with fresh parsley and a sprinkle of Old Bay.
  3. Serve hot with crusty bread or oyster crackers.

Notes

  • No Wine? Replace it with extra seafood stock or a splash of lemon juice.
  • Make It Thicker: Add an extra 1 tbsp flour to the roux.
  • Storage: Refrigerate for up to 3 days. Reheat on low heat (avoid boiling).
  • No Lobster? Swap for more shrimp or crab.

Find it online: https://ukfinda.com/seafood-bisque-bowl/