Loaded Seafood Bisque
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This bisque is like nothing you’ve ever had before. It’s filling and meaty. Every bite includes a mouthful of seafood. It’s addictively delicious! It’s the only soup you need during this season!
— Ingredients
1lb Jumbo Shrimp
1lb Jumbo Lump Crab Meat
1lb fresh/frozen Lobster Meat or 3-4 lobster tails
2 tbsp fresh Sage
2 tbsp fresh Basil
2 tsp fresh Garlic, minced
1 tsp fresh Rosemary
1 medium Onion, sliced
1 tsp chive * optional* (for garnish)
1 - 28oz can Diced tomatoes
3-4oz Shiitake Mushroom (caps) *optional*
2 quarts Heavy Cream
4 tbsp Salted Butter
2 tbsp Extra Virgin Olive Oil + additional 2 tbsp to cook seafood in a separate pan
1 tbsp Dash of Dacy Blackish
1 tbsp Dash of Dacy Garlicky Onion Herb
2 tsp Dash of Dacy Salt & Pepper Seasoning
1 tsp Dash of Dacy All of the Herbs Seasoning
*** Seafood stock *** for leftover bisque that
is refrigerated
— Directions
- Slice, dice and chop all vegetables and herbs.
- Peel, devein, wash and pat dry shrimp. Prep lobster meat and crab meat. (If using fresh lobster tails, cut tails into chunks, wash and pat dry.)
- Heat 2 tbsp of oil in a pan over medium high heat, add shrimp (if using fresh lobster add in with shrimp & cook together)
- Cook for 1 minute per side until pink and opaque. (Careful not to overcook or else shrimp and or lobster will be tough and rubbery. Remove from pan.
- Using the same pan, on low heat, add in crab meat (if using lobster meat instead of lobster tail chunks add in lobster meat with crab meat.) Crab & Lobster meat are already cooked - keep heat on low, you are only warming up the crab and lobster meat — technically you aren’t cooking it.
- Add in shrimp — season seafood with all Dash seasonings. Remove pan from heat and set aside.
- Using your Dear Dacy Dutch Oven, over medium heat add in butter and the remaining olive oil.
- Once butter has melted, toss in mushrooms. Sauté mushrooms for 3 minutes.
- Add garlic and onions, - stirring constantly sauté for 1 minute. Reduce heat to low and season with Dash Garlicky Onion Herb + Salt & Pepper blend.
- Add in Sage, Rosemary and Basil. Next, mix in diced tomatoes. On medium heat simmer for 3 minutes.
- Add in heavy cream simmer for an additional 3 minutes.
- Next, gently add in seafood. Leave 1-2 heaping spoons of seafood to the side (to top off bisque) Stir bisque gently. Simmer on low heat for 10 minutes.
- Spoon into bowls, top off with seasoned seafood that you set aside & garnish with chive. Enjoy the flavors!
Store in refrigerator for up to 3 days. After refrigerating, if you’d like to rewarm soup and “stretch” the soup add in 1/2 - 1 cup of shrimp of seafood stock. Keep heat on low and stir gently until soup is warm. Do not rewarm soup on high heat.