Shellfish Bisque with Lobster Tail and Crabmeat
A rich and velvety shellfish bisque featuring tender lobster tail and succulent colossal crabmeat, enhanced with aromatic herbs and sherry. This french-inspired seafood ready in about 55 minutes pairs unsalted butter, finely chopped shallots, small, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Reduce heat to low and simmer gently for 20 minutes, then blend the bisque with an immersion blender until smooth.
- 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.
- Step 7: Season with salt and freshly ground black pepper to taste. Serve hot, garnished with extra tarragon if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shellfish Bisque with Lobster Tail and Crabmeat take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shellfish Bisque with Lobster Tail and Crabmeat?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Shellfish Bisque with Lobster Tail and Crabmeat?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shellfish Bisque with Lobster Tail and Crabmeat for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shellfish Bisque with Lobster Tail and Crabmeat?
French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
