Classically prepared rich and velvety bisque with lobster and crab morsels, spiked with sherry

In a large pot over medium heat, melt the butter. Add the chopped onion, celery, carrot, and garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Prepare the Base

Stir in the tomato paste and cook for another 2 minutes. Sprinkle the flour over the mixture and stir well to combine, cooking for an additional 2 minutes.

Add Tomato Paste and Flour

Gradually pour in the seafood stock, stirring constantly to avoid lumps. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld.

Add Seafood Stock

Reduce the heat to low and slowly stir in the heavy cream, lobster meat, and crab meat. Cook for an additional 5 minutes until heated through.

Incorporate Cream and Meats

Add sherry, salt, and black pepper. Taste and adjust seasoning if necessary.

Season the Bisque

Ladle the bisque into bowls, garnish with chopped parsley, and serve with lemon wedges on the side.

Serve

lobster meat, cooked and chopped

crab meat, cooked and picked

lobster and crab bisque

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!