Bisque is a smooth, creamy and highly seasoned soup of French origin. It is classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish. (Wikipedia)

I think it makes sense not to overdo that  'highly seasoned' part. Crustaceans have fairly delicate flavors. Why buy an expensive lobster and then make the soup so spicy you can't taste that lobster?

I described the classic recipe that you can follow, but I made some changes when I prepared this for myself. I used crab because that's what I had available. I started with a tomatoes/potatoes soup, because I wanted extra for later. I did blend half of the crab into the correct amount of shellfish broth and added some of that tomato soup; but I did not add cream and I served the plate with the remainder of the crab meat in the center. I think it looks nicer when you can see what you get.


This is what you need for 2 servings:

  • 2 5-oz. lobster tails
    OR 8 oz. lobster/crab/shrimp/crayfish meat
  • 2 tbsp. butter
  • 2 tbsp. each of finely chopped onion, celery, carrot, potato
  • 2 tomatoes, chopped
  • S&P
  • paprika, hot sauce
  • 1 ½ cups heavy cream
  • ½ cup dry white wine
Pic1: crab bisque



Pic2: tomato soup, crab meat
Pic3: blended, simmering
Pic4: served with extra crab meat