Shellfish Bisque with Lobster Tail and Crabmeat

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A rich and velvety shellfish bisque featuring tender lobster tail and succulent colossal crabmeat, enhanced with aromatic herbs and sherry. This French-inspired seafood recipe, ready in about 55 minutes, pairs unsalted butter, shallots, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp unsalted butter
• 2, finely chopped shallots
• 1 small, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1/4 cup dry sherry
• 4 cups seafood stock
• 1 cup heavy cream
• 6 oz, chopped cooked lobster tail meat
• 6 oz colossal crabmeat
• 1 tbsp, chopped fresh tarragon
• to taste salt
• to taste freshly ground black pepper

The immersion blender we’d purée this with → Best Immersion Blenders for 2026: Stick Blenders for Soups, Sauces & Smoothies

Instructions

1. Step 1: In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Add 2 finely chopped shallots, 1 small diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the tomato paste darkens slightly and becomes aromatic.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir continuously for 2 minutes to form a roux, ensuring no lumps remain.
4. Step 4: Slowly whisk in 1/4 cup dry sherry and 4 cups seafood stock, stirring constantly until the mixture thickens and begins to simmer.
5. Step 5: Reduce heat to low and simmer gently for 20 minutes, then blend the bisque with an immersion blender until smooth.
6. Step 6: Stir in 1 cup heavy cream, 6 oz chopped cooked lobster tail meat, 6 oz colossal crabmeat, and 1 tbsp chopped fresh tarragon. Heat through for 5 minutes without boiling.
7. Step 7: Season with salt and freshly ground black pepper to taste. Serve hot, garnished with extra tarragon if desired.