Gourmet Seafood Bisque
Gourmet Seafood Bisque
Ingredients
For the Seafood
- 1 pound shrimp, peeled and deveined
- 8 ounces cooked lobster meat, cut into bite-sized pieces
- 8 ounces crab meat, picked over for shells
- 1 tablespoon olive oil
- 1/2 teaspoon Dash of Dacy Black-ish seasoning, or similar Creole/Cajun seasoning
- 1/2 teaspoon Dash of Dacy All of the Herbs seasoning, or similar Italian herb blend
- 1/2 teaspoon Dash of Dacy Garlicky Onion Herb seasoning, or similar garlic and onion powder blend
- 1/4 teaspoon salt and pepper blend, or to taste
For the Bisque Base
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 4 cloves garlic, minced
- 1 yellow onion, sliced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 14.5 ounces petite diced tomatoes, 1 can, undrained
- 4 cups shellfish stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon Old Bay seasoning, or to taste
For the Beurre Manié
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
For Serving
- 1 loaf crusty sourdough bread, sliced and toasted
- 2 tablespoons herb compound butter, as needed
Instructions
- 1
Prepare all seafood and aromatics: Peel and devein the shrimp. Cut cooked lobster meat into bite-sized pieces. Pick over crab meat to ensure no shells. Finely chop fresh rosemary, sage, and basil. Mince the garlic. Slice the mushrooms and yellow onion.
⏱️ 15 min
- 2
Cook the seafood: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 1 minute per side, until just pink. Add the pre-cooked lobster and crab meat to the pan. Season the seafood with Dash of Dacy Black-ish, All of the Herbs, Garlicky Onion Herb, and Salt & Pepper Blend. Gently warm the lobster and crab for 1-2 minutes. Remove all seafood from the pan and set aside.
⏱️ 10 min
- 3
Build the bisque base: In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until they begin to soften and release their moisture, developing a deep savory flavor.
⏱️ 5 min
- 4
Continue building the base: Add the sliced onions and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and translucent. Stir in the chopped fresh herbs (rosemary, sage, basil). Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to help pull out moisture from the onions.
⏱️ 10 min
- 5
Deglaze and add liquids: Pour in the 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated. Stir in the 14.5-ounce can of petite diced tomatoes (undrained) and the 4 cups of shellfish stock.
⏱️ 5 min
- 6
Simmer the bisque: Pour in the 1 1/2 cups of heavy cream. Bring the bisque to a gentle simmer, then reduce the heat to low, cover the pot, and allow it to simmer for 15 minutes, letting the flavors meld.
⏱️ 15 min
- 7
Thicken with beurre manié: While the bisque simmers, prepare the beurre manié. In a small bowl, combine 2 tablespoons of softened unsalted butter and 2 tablespoons of all-purpose flour. Knead them together with a fork or your fingers until a smooth paste forms. Add the beurre manié to the simmering bisque, a small piece at a time, whisking constantly until fully incorporated and the bisque thickens to your desired consistency. Continue to simmer for another 5 minutes.
⏱️ 10 min
- 8
Combine seafood and final seasoning: Gently fold all of the seasoned, cooked seafood (shrimp, lobster, crab) back into the bisque. Allow it to gently simmer for 2-3 minutes, just long enough to warm the seafood through. Taste and adjust seasoning as needed, adding a little more Dash of Dacy seasoning and a tad bit of Old Bay seasoning if desired.
⏱️ 5 min
- 9
Serve: Ladle the hot Seafood Bisque into bowls. Serve immediately with slices of toasted crusty sourdough bread, spread with herb compound butter as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gourmet Seafood Bisque
For the Seafood
- 1 pound shrimp, peeled and deveined
- 8 ounces cooked lobster meat, cut into bite-sized pieces
- 8 ounces crab meat, picked over for shells
- 1 tablespoon olive oil
- 1/2 teaspoon Dash of Dacy Black-ish seasoning, or similar Creole/Cajun seasoning
- 1/2 teaspoon Dash of Dacy All of the Herbs seasoning, or similar Italian herb blend
- 1/2 teaspoon Dash of Dacy Garlicky Onion Herb seasoning, or similar garlic and onion powder blend
- 1/4 teaspoon salt and pepper blend, or to taste
For the Bisque Base
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 4 cloves garlic, minced
- 1 yellow onion, sliced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 14.5 ounces petite diced tomatoes, 1 can, undrained
- 4 cups shellfish stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon Old Bay seasoning, or to taste
For the Beurre Manié
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
For Serving
- 1 loaf crusty sourdough bread, sliced and toasted
- 2 tablespoons herb compound butter, as needed
Instructions
- 1
Prepare all seafood and aromatics: Peel and devein the shrimp. Cut cooked lobster meat into bite-sized pieces. Pick over crab meat to ensure no shells. Finely chop fresh rosemary, sage, and basil. Mince the garlic. Slice the mushrooms and yellow onion.
⏱️ 15 min - 2
Cook the seafood: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 1 minute per side, until just pink. Add the pre-cooked lobster and crab meat to the pan. Season the seafood with Dash of Dacy Black-ish, All of the Herbs, Garlicky Onion Herb, and Salt & Pepper Blend. Gently warm the lobster and crab for 1-2 minutes. Remove all seafood from the pan and set aside.
⏱️ 10 min - 3
Build the bisque base: In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 3-5 minutes until they begin to soften and release their moisture, developing a deep savory flavor.
⏱️ 5 min - 4
Continue building the base: Add the sliced onions and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and translucent. Stir in the chopped fresh herbs (rosemary, sage, basil). Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to help pull out moisture from the onions.
⏱️ 10 min - 5
Deglaze and add liquids: Pour in the 1/2 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine has mostly evaporated. Stir in the 14.5-ounce can of petite diced tomatoes (undrained) and the 4 cups of shellfish stock.
⏱️ 5 min - 6
Simmer the bisque: Pour in the 1 1/2 cups of heavy cream. Bring the bisque to a gentle simmer, then reduce the heat to low, cover the pot, and allow it to simmer for 15 minutes, letting the flavors meld.
⏱️ 15 min - 7
Thicken with beurre manié: While the bisque simmers, prepare the beurre manié. In a small bowl, combine 2 tablespoons of softened unsalted butter and 2 tablespoons of all-purpose flour. Knead them together with a fork or your fingers until a smooth paste forms. Add the beurre manié to the simmering bisque, a small piece at a time, whisking constantly until fully incorporated and the bisque thickens to your desired consistency. Continue to simmer for another 5 minutes.
⏱️ 10 min - 8
Combine seafood and final seasoning: Gently fold all of the seasoned, cooked seafood (shrimp, lobster, crab) back into the bisque. Allow it to gently simmer for 2-3 minutes, just long enough to warm the seafood through. Taste and adjust seasoning as needed, adding a little more Dash of Dacy seasoning and a tad bit of Old Bay seasoning if desired.
⏱️ 5 min - 9
Serve: Ladle the hot Seafood Bisque into bowls. Serve immediately with slices of toasted crusty sourdough bread, spread with herb compound butter as needed.
⏱️ 5 min