Description

This luxurious seafood bisque combines sweet lump crab meat and tender shrimp in a velvety, rich broth. The homemade seafood stock creates an intensely flavorful foundation, while cream adds silky indulgence. Perfect as an elegant starter or main course, this restaurant-quality bisque will impress even the most discerning seafood lovers.

Ingredients

Scale

1 pound shrimp shells and heads (from about 2 pounds whole shrimp)
2 tablespoons olive oil
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, crushed
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon tomato paste
1/4 cup brandy or cognac
6 cups water
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
3 tablespoons butter
1 large onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
1/4 cup tomato paste
1/4 cup sherry or dry white wine
1 cup heavy cream
1 pound lump crab meat, carefully checked for shells
1 pound shrimp, peeled, deveined, and roughly chopped
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste)
2 tablespoons fresh lemon juice
3 tablespoons fresh parsley, chopped
Salt and white pepper to taste

Instructions

Rinse shrimp shells and heads thoroughly under cold water. In a large pot, heat olive oil over medium-high heat and add shells, cooking until pink and fragrant, about 5 minutes.
Add roughly chopped onion, carrots, celery, and crushed garlic. Cook for 5 minutes until vegetables begin to soften.
Stir in 1 tablespoon tomato paste and cook for 2 minutes until slightly darkened. Add brandy or cognac and allow alcohol to cook off for 1-2 minutes.
Add water, bay leaves, peppercorns, and thyme. Bring to a gentle boil, then reduce heat and simmer uncovered for 45 minutes.
Strain the stock through a fine-mesh sieve lined with cheesecloth, pressing on solids to extract maximum flavor. Discard solids and set stock aside.
In a large, heavy-bottomed pot, melt butter over medium heat. Add finely diced onion, celery, and carrot, then cook until softened but not browned, about 5-7 minutes.
Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and stir constantly for 2-3 minutes.
Add 1/4 cup tomato paste and cook for another minute, then pour in sherry or white wine, stirring to deglaze the pot. Simmer for 2 minutes.
Gradually whisk in prepared seafood stock, ensuring no lumps form. Bring to a simmer and cook for 15-20 minutes until slightly thickened.
Reduce heat to low and stir in heavy cream. Add Old Bay seasoning, paprika, and cayenne pepper.
Add chopped shrimp and cook for 3-4 minutes until just pink. Gently fold in lump crab meat and heat through for 1-2 minutes.
Stir in fresh lemon juice and adjust seasonings with salt and white pepper as needed.
Just before serving, stir in most of the chopped parsley, reserving some for garnish.
Ladle into warm bowls and garnish with reserved parsley.

Notes

For the best flavor, use shrimp with heads attached when making the stock.
Carefully check all crab meat for shell fragments before adding to the bisque.
The bisque base (before adding seafood and cream) can be made up to 2 days ahead and refrigerated.
For a smoother texture, use an immersion blender on the bisque base before adding cream and seafood.
If you don’t have brandy or cognac, substitute with additional seafood stock and a teaspoon of lemon zest.
Never boil the bisque after adding cream as it may cause curdling.
Fresh seafood is best, but high-quality frozen shrimp (thawed) can be substituted.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: French-American

Nutrition

Serving Size: 1/6 recipe
Calories: 465
Sugar: 5g
Sodium: 980mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 28g
Cholesterol: 220mg

Keywords: seafood bisque, crab bisque, shrimp soup, creamy seafood soup, homemade bisque, special occasion soup, elegant seafood starter