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–+ servings
Homemade Seafood Bisque Recipe in a white bowl with shrimp, parsley garnish, and rustic bread for dipping.

Seafood Bisque

A velvety, restaurant-quality seafood bisque with lobster, shrimp, and crab. Built on a rich homemade seafood stock and finished with cream and sherry for an elegant but comforting soup.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Stock Making 45 minutes
Total Time 2 hours 20 minutes
Servings: 6
Calories: 380kcal
Course: Appetizer
Cuisine: American, French
Keyword: Best seafood bisque recipe, Seafood Bisque, Seafood bisque calories, Seafood Bisque near me, Seafood bisque Recipe Gordon Ramsay, Seafood bisque restaurant, Seafood bisque soup recipe, Traditional seafood bisque recipe
Cost: $25

🍳 Equipment

  • Large heavy-bottomed pot (for making stock and bisque)
  • Fine-mesh strainer (to strain seafood stock)
  • Immersion blender (to puree bisque smooth)
  • Whisk (for roux and stock blending)
  • Ladle (for serving)

🛒 Ingredients

  • 1–2 lobsters Lobster shells and heads - From cooked or raw lobsters
  • 1 shrimp Shrimp shells and tails - Save from peeled shrimp
  • ~½ lb Crab shells (optional) - Adds depth of flavor
  • 1 whole Onion, chopped - For stock
  • 1 whole Carrot, chopped - For stock
  • 2 stalks Celery, chopped - For stock
  • 2 leaves Bay leaves - For stock and bisque
  • 2 sprigs Thyme - Fresh preferred
  • 2 tablespoon Tomato paste - Cook until slightly darkened
  • 1 cup White wine - For deglazing
  • To cover Water - Cover shells by ~2 inches
  • 3 tablespoon Butter - For roux
  • 1 small Yellow onion, diced - For bisque base
  • 2 cloves Garlic, minced - For bisque base
  • 3 tablespoon Flour - For thickening
  • 4 cups Seafood stock - From shells above
  • 1 pinch Cayenne pepper - To taste
  • 1 ½ cups Heavy cream - For richness
  • 1 ½ lbs Seafood (lobster, shrimp, crab, scallops) - Your choice/mix
  • 2 tablespoon Dry sherry or brandy - Adds depth
  • To taste Salt and white pepper - For seasoning
  • 1 teaspoon Lemon juice - Brightness
  • Drizzle cream Extra cream - For garnish
  • Sprinkle Paprika - For garnish
  • Few sprigs herbs Fresh parsley or thyme - For garnish
  • To serve bread Crusty bread - Or crackers

📋 Instructions

  • Sauté seafood shells, onion, carrot, and celery; add tomato paste and cook until fragrant.
  • Deglaze with white wine, add water, herbs, and simmer 45 minutes; strain stock.
  • Melt butter, sauté onion and garlic, stir in flour to make a roux.
  • Gradually whisk in seafood stock; simmer until slightly thickened, then blend smooth.
  • Stir in cream; add seafood pieces and gently heat through.
  • Season with sherry, lemon, salt, and pepper; garnish with herbs, cream, and serve.

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 300g | Calories: 380kcal | Carbohydrates: 15g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 155mg | Sodium: 690mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 2.4mg