This seafood bisque is the kind of soup that makes any meal feel special. It’s silky, rich, and layered with the sweet brininess of shrimp, crab, and lobster. The texture is smooth and creamy without feeling heavy, and the flavor has that restaurant-level depth you get from a good stock and gentle aromatics.
It’s impressive enough for guests but easy enough for a cozy weeknight. If you love comforting soups with a refined touch, this one will be a keeper.
What Makes This Recipe So Good
- Deep, layered flavor: Toasted tomato paste, sherry, and seafood stock build a savory base that tastes luxurious.
- Silky texture: A blend of cream and a quick puree creates a smooth, velvety finish without being too thick.
- Simple technique: No complicated steps—just sauté, simmer, blend, and finish.
- Flexible seafood mix: Shrimp, crab, or lobster all work, so you can use what’s available.
- Restaurant-worthy results: Elegant presentation with minimal fuss.
Shopping List
- 1 pound mixed seafood (shrimp, crab meat, and/or lobster; shells reserved if using whole shrimp or lobster)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, to taste)
- 1/3 cup dry sherry (or dry white wine)
- 4 cups seafood stock (or fish stock; chicken stock works in a pinch)
- 1 bay leaf
- 2–3 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
- 3/4 cup heavy cream
- 1/3 cup half-and-half or whole milk (optional for lighter texture)
- 1–2 teaspoons lemon juice, to taste
- Salt and freshly ground black pepper
- Chives or dill, finely chopped, for garnish
- Crusty bread, for serving (optional)
How to Make It
- Prep the seafood: If using shrimp or lobster, peel and devein, reserving shells. Roughly chop the meat into bite-size pieces.
Keep cold until needed.
- Build the base: In a large pot over medium heat, heat the butter and olive oil. Add onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until soft and lightly golden.
- Add aromatics: Stir in garlic, tomato paste, smoked paprika, and cayenne.
Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet.
- Deglaze: Pour in the sherry. Scrape up any browned bits and simmer 1–2 minutes to reduce the alcohol.
- Simmer with stock: Add seafood stock, bay leaf, and thyme. If you have shrimp or lobster shells, add them now for extra flavor.
Bring to a gentle simmer and cook 20 minutes.
- Strain and blend: Remove bay leaf, thyme, and any shells. Transfer the soup base to a blender and blend until very smooth (or use an immersion blender). Return to the pot.
- Finish with cream: Stir in heavy cream and, if using, the half-and-half.
Simmer on low 3–5 minutes. Taste and season with salt and pepper.
- Cook the seafood: Add the chopped shrimp, crab, and/or lobster. Simmer gently 3–4 minutes, just until the seafood is opaque and tender.
Do not boil.
- Brighten and serve: Stir in lemon juice to taste. Ladle into bowls and garnish with chopped chives or dill. Serve with warm crusty bread.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Reheat gently: Warm over low heat, stirring often.
Do not let it boil, or the cream may separate and the seafood can turn rubbery.
- Freezer: Cream-based soups don’t freeze perfectly. For better results, freeze the blended base without cream or seafood up to 2 months. Reheat, add cream, then cook the seafood just before serving.
Health Benefits
- Lean protein: Shrimp, crab, and lobster offer high-quality protein with relatively low fat.
- Minerals and vitamins: Seafood provides selenium, iodine, zinc, and B vitamins that support metabolism and immune function.
- Omega-3 fats: While shellfish have less omega-3 than fatty fish, they still contribute to heart and brain health.
- Portion control: A small bowl satisfies thanks to its richness, making it easier to enjoy mindfully.
What Not to Do
- Don’t boil the seafood: High heat turns tender pieces tough.
Keep the simmer gentle.
- Don’t skip the tomato paste step: Lightly toasting it deepens flavor and adds color.
- Don’t use watery stock: Weak stock makes a bland bisque. Choose a good-quality seafood or fish stock.
- Don’t over-thicken: Bisque should be velvety, not gloopy. Add cream gradually and check texture.
- Don’t forget acidity: A splash of lemon or a touch more sherry balances the richness.
Variations You Can Try
- Corn and seafood bisque: Blend a cup of cooked sweet corn into the base for natural sweetness and body.
- Tomato-forward: Add a cup of crushed tomatoes in place of part of the stock for a rosier, brighter bisque.
- Spicy Cajun style: Use Cajun seasoning and a bit more cayenne, and finish with a squeeze of lime.
- Smoked seafood twist: Stir in a little smoked fish or smoked paprika for a deeper, coastal flavor.
- Lighter dairy: Swap part of the cream for half-and-half or evaporated milk for a lighter finish.
- Herb switch: Try tarragon or basil instead of thyme for a fresh, aromatic spin.
FAQ
Can I use only shrimp?
Absolutely.
Use a full pound of shrimp. If you buy them shell-on, simmer the shells with the stock for extra flavor, then strain before blending.
What can I use instead of sherry?
Dry white wine works well. If avoiding alcohol, add a splash of apple cider vinegar or more lemon juice at the end to brighten the flavors.
How do I make it gluten-free?
This recipe is naturally gluten-free as written, provided your stock and tomato paste are certified gluten-free.
No flour is needed for thickening.
Can I make it ahead?
Yes. Make the blended base with cream up to 2 days ahead. Reheat gently and cook the seafood right before serving for the best texture.
Why is my bisque grainy?
It likely wasn’t blended long enough, or it boiled after adding cream.
Blend the base until smooth and reheat gently to avoid curdling or separation.
What if I don’t have seafood stock?
Use fish stock or a light chicken stock. Add extra shells (if you have them) and simmer a bit longer to boost seafood flavor.
Can I use frozen seafood?
Yes. Thaw completely, pat dry, and add at the end as directed.
Frozen seafood can release more liquid, so taste and adjust seasoning before serving.
How thick should a bisque be?
It should coat the back of a spoon but still pour smoothly. If it’s too thick, stir in a splash of warm stock. If too thin, simmer briefly to reduce.
In Conclusion
This seafood bisque brings comfort and elegance together in one bowl.
With a few simple techniques and quality stock, you’ll get that silky restaurant finish at home. Keep the simmer gentle, season with confidence, and finish with a bright squeeze of lemon. Serve it with warm bread and a sprinkle of herbs, and enjoy a truly special soup any night of the week.