Luxurious Lobster & Crab Bisque
Indulge in the divine flavors of the ocean with this rich and velvety Lobster and Crab Bisque. Crafted from a blend of sweet, succulent shellfish and aromatic vegetables, this bisque strikes the perfect balance between creamy texture and savory depth. Using affordable chicken broth as a base, this recipe can easily be elevated with fresh lobster stock, making it versatile for home cooks and seafood aficionados alike. Perfect for a special occasion or a cozy night in, serve it with crusty bread for a complete and satisfying meal.
N/A
Servings
600
Calories
13
Ingredients
Ingredients
Onion
1 cup (minced)
Carrot
1 cup (minced)
Chicken broth
2 (10.5 ounce) cans (canned)
Flour
4 tablespoons (all-purpose)
Butter
6 tablespoons (unsalted)
Heavy cream
1 cup (liquid)
Cooking sherry
1/2 cup (liquid)
Lemon juice
1 tablespoon (fresh)
Worcestershire sauce
1 teaspoon (liquid)
Cayenne pepper
1/2 teaspoon (ground)
Chives
to taste (fresh, minced)
Salt
to taste (seasoning)
Raw lobsters or lump crabmeat
1/2 lb (chopped or lump)
Instructions
1
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced onion and carrot, sautéing until they are soft and aromatic, about 5-7 minutes. Remove from heat and set aside.
2
In a 4-quart saucepan, melt the remaining 4 tablespoons of butter over medium heat. Once melted, whisk in the flour to create a roux, cooking until it turns a light golden brown, approximately 5 minutes. Be careful not to let it burn!
3
Gradually add the chicken broth to the roux while whisking continuously. Ensure that the mixture stays smooth and free of lumps.
4
Stir in the sautéed onions and carrots, then cover the saucepan. Allow the bisque to simmer for 30 minutes to develop flavors.
5
After simmering, incorporate the heavy cream, cooking sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and the chopped lobster or lump crabmeat. Let it simmer for an additional 5 to 10 minutes, allowing the seafood to cook through and the flavors to meld.
6
Taste and adjust seasoning as needed. Serve hot, garnished with fresh minced chives if desired.
Nutrition Information
38
Fat
23
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Luxurious Lobster & Crab Bisque?
This bisque is rich and velvety, featuring a balance of sweet shellfish and aromatic vegetables with a savory depth.
What broth is used as the base for this recipe?
The recipe uses two 10.5-ounce cans of chicken broth as a cost-effective base.
How can I make this bisque even more flavorful?
You can elevate the recipe by substituting the chicken broth with fresh lobster stock.
How many calories are in a serving of this bisque?
Each serving contains 600 calories.
What is the fat content per serving?
There are 38 grams of fat in one serving of this bisque.
How much protein does this recipe provide?
This seafood bisque provides 30 grams of protein per serving.
How many carbohydrates are in this dish?
There are 23 grams of carbohydrates in each serving.
What vegetables are needed for the bisque?
The recipe requires one cup each of minced onion and minced carrot.
How do I prepare the onions and carrots?
Both the onion and the carrot should be minced before being sautéed in butter.
How do I thicken the soup?
The soup is thickened using a roux made from 4 tablespoons of flour and 4 tablespoons of butter.
What kind of seafood can I use?
You can use either 1/2 lb of raw chopped lobster or 1/2 lb of lump crabmeat.
What is the purpose of cooking sherry in this recipe?
Cooking sherry is used to add a complex, sweet and savory aromatic layer to the bisque.
Is this bisque spicy?
It has a very mild kick from 1/2 teaspoon of ground cayenne pepper.
What is the recommended garnish?
The recipe suggests garnishing with fresh minced chives if desired.
How long should the vegetable base simmer?
The bisque base should simmer for 30 minutes to allow the flavors to develop.
When do I add the seafood?
Add the lobster or crabmeat in the final stage after the heavy cream and seasonings have been incorporated.
How long does the seafood need to cook in the soup?
The seafood should simmer in the soup for an additional 5 to 10 minutes until cooked through.
What size saucepan is best for this recipe?
A 4-quart saucepan is recommended for simmering the bisque.
How much butter is used in total?
A total of 6 tablespoons of unsalted butter is used across two different steps.
Should I use fresh or bottled lemon juice?
The recipe recommends using 1 tablespoon of fresh lemon juice.
What type of cream is required?
The recipe calls for 1 cup of liquid heavy cream.
Is there any Worcestershire sauce in this bisque?
Yes, 1 teaspoon of Worcestershire sauce is added to enhance the savory depth.
What is the first step of the recipe?
The first step is melting 2 tablespoons of butter to sauté the minced onions and carrots.
How do I prevent the roux from burning?
Cook the flour and butter over medium heat for approximately 5 minutes until light golden brown, watching it closely.
How do I avoid lumps in the bisque?
Gradually add the chicken broth to the roux while whisking continuously to ensure a smooth mixture.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for home cooks.
What are the main tags for this dish?
The tags include bisque, seafood, lobster, crab, soup, rich, creamy, and comfort food.
What should I serve with the bisque?
It is best served with crusty bread to complement the rich and creamy texture.
Can I use salted butter?
The recipe specifies unsalted butter, allowing you to control the salt level yourself with added salt to taste.
How many ingredients are in this recipe?
There are 13 total ingredients used to create this bisque.