Description
This rich and creamy seafood bisque combines the flavors of crab, shrimp, and lobster in a savory, velvety soup. Infused with a touch of dry sherry, cayenne pepper, and paprika, it offers a sophisticated and indulgent taste perfect for any special occasion or cozy dinner.
Ingredients
Scale
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound cooked crabmeat
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 pound cooked lobster meat, chopped
- 1/4 cup dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Instructions
- In a large pot, melt the butter over medium heat.
- Stir in the flour and cook for about 3 minutes to form a roux.
- Gradually whisk in the chicken broth, stirring until smooth.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
- Stir in the heavy cream, crabmeat, shrimp, lobster, dry sherry, salt, cayenne pepper, and paprika.
- Simmer for an additional 10 minutes, stirring occasionally, to allow the flavors to meld together.
- Serve hot and enjoy!
Notes
- For extra flavor, you can add a dash of fresh lemon juice just before serving to brighten the dish.
- If you prefer a smoother bisque, you can blend the soup using an immersion blender before adding the seafood.
- If you don’t have dry sherry, you can substitute with white wine or seafood stock for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes