Creamy Lobster and Shrimp Bisque

This creamy lobster and shrimp bisque is velvety, rich and full of deep seafood flavor, the kind of soup that feels like a special night out but is made in your own kitchen. The secret is a quick homemade stock simmered from the shrimp and lobster shells, then blended with softened vegetables, a little tomato paste and a splash of sherry before cream is stirred in. Tender pieces of lobster and shrimp go back in at the end, so every spoonful has something to bite into. Serve it for holidays, date nights or any cold evening with crusty bread on the side.

Why You’ll Love This Lobster and Shrimp Bisque

It is elegant, comforting and easier than it looks.

• Restaurant flavor: a shell stock gives the soup a deep, sweet seafood taste.
• Silky texture: blending the vegetables and finishing with cream makes it smooth and luxurious.
• Two kinds of seafood: lobster and shrimp make it hearty and generous.
• Make ahead friendly: the base can be made a day early.
• Special occasion worthy: perfect for holidays and celebrations.

Ingredients for Creamy Lobster and Shrimp Bisque

Seafood and Stock

• 2 lobster tails (about 6 to 8 oz each), shells on
• 1 lb large raw shrimp, peeled and deveined, shells saved
• 4 cups seafood stock or chicken broth
• 1 cup water
• 1 bay leaf

Bisque

• 4 tbsp unsalted butter, divided
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 1/2 cup dry sherry or dry white wine
• 1 1/2 cups heavy cream
• 1 tsp smoked or sweet paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 1 tbsp fresh lemon juice
• Chopped fresh chives or parsley, for serving

Ingredient Notes

Lobster: Raw lobster tails are easiest to find and handle. Cooked lobster meat also works; add it at the very end just to warm through.

Shrimp shells: Do not throw them away. They give the stock most of its flavor and the soup its lovely coral color.

Sherry: Dry sherry is traditional and adds a gentle nutty sweetness. Dry white wine or extra stock can replace it.

Cream: Heavy cream gives the richest result. Half-and-half makes a lighter bisque that is slightly thinner.

How to Make Creamy Lobster and Shrimp Bisque

Step by Step

1. Cook the lobster. Bring the stock, water and bay leaf to a simmer in a large pot. Add the lobster tails and simmer for 5 to 6 minutes until the shells turn red. Remove them, let cool, then pull out the meat and chop it. Return the shells to the pot.
2. Make the shell stock. Add the shrimp shells to the pot and simmer gently for 20 minutes. Strain and keep the stock warm. Discard the shells and bay leaf.
3. Cook the shrimp. In a large heavy pot, melt 1 tablespoon butter over medium heat. Cook the shrimp for 1 to 2 minutes per side until just pink. Remove, chop into bite-size pieces and set aside with the lobster.
4. Soften the vegetables. Melt the remaining butter in the same pot. Add the onion, carrots and celery and cook for 6 to 8 minutes until soft. Add the garlic and cook for 1 minute.
5. Build the base. Stir in the tomato paste, paprika, cayenne and thyme and cook for 1 minute. Sprinkle in the flour and stir for 1 to 2 minutes.
6. Deglaze. Pour in the sherry and scrape up the browned bits. Let it bubble for 1 minute.
7. Simmer. Slowly whisk in the warm shell stock. Simmer for 15 minutes until the vegetables are very tender.
8. Blend. Puree the soup with an immersion blender until completely smooth, or blend in batches in a countertop blender with the lid vented.
9. Add the cream. Return to low heat and stir in the cream. Warm gently without boiling. Season with salt, pepper and lemon juice.
10. Finish. Stir in most of the lobster and shrimp and heat for 2 minutes. Ladle into bowls and top with the remaining seafood and fresh chives.

Tips for the Best Bisque

Do Not Skip the Shell Stock

Even a short simmer with the shells makes a huge difference in flavor compared with plain broth.

Undercook the Seafood at First

Lobster and shrimp turn rubbery when overcooked. They finish warming in the hot soup at the end.

Blend Until Silky

A true bisque is completely smooth. Blend longer than you think, or strain through a fine sieve for an extra velvety result.

Keep It Below a Boil

Once the cream is in, gentle heat keeps the soup smooth and prevents it from separating.

Balance at the End

A squeeze of lemon and a pinch of salt brighten the rich flavors. Taste and adjust right before serving.

Serving Ideas

Serve the bisque with warm crusty bread, garlic toast or oyster crackers. A crisp green salad with a light lemon dressing balances the richness. For a starter, ladle small portions into cups before the main course.

Variations

• All shrimp: use 1 1/2 lb shrimp and skip the lobster.
• Crab: stir in lump crab meat at the end instead of lobster.
• Spicier: increase the cayenne or add a dash of hot sauce.
• Lighter: use half-and-half instead of heavy cream.
• Herby: finish with fresh tarragon or dill.

Storage

Refrigerator: Store covered for up to 2 days. Seafood is best eaten fresh.

Reheat: Warm gently over low heat, stirring often. Do not boil.

Make ahead: Prepare the blended base without cream or seafood up to 1 day ahead. Reheat, then add the cream and seafood.

Freezer: Freeze the base without cream or seafood for up to 2 months. Cream can separate when frozen, so add it fresh after reheating.

Frequently Asked Questions

What makes a soup a bisque?

A bisque is a smooth, creamy soup traditionally made with a stock from shellfish shells.

Can I use frozen shrimp and lobster?

Yes. Thaw them completely in the refrigerator and pat dry before cooking.

Can I make it without sherry?

Yes. Use dry white wine, or replace it with extra stock and a little more lemon juice.

How do I thicken my bisque?

Simmer it a little longer uncovered, or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.