I like to make this steakhouse lobster and shrimp bisque when I want a rich, creamy soup that feels elegant but is still easy to prepare at home. The texture is silky, the flavor is deep and savory, and the seafood makes every spoonful feel special and comforting.
Why You’ll Love This Recipe
I enjoy this recipe because it brings classic steakhouse flavor into my own kitchen without complicated techniques. The balance of cream, seafood, and aromatics creates a luxurious soup that works equally well as a starter or a satisfying main dish. I also like that it comes together in about an hour and feels perfect for both casual dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups seafood stock
1 ½ cups heavy cream
1 cup cooked lobster meat, chopped
1 cup shrimp, peeled, deveined, and chopped
1 teaspoon paprika
¼ teaspoon cayenne pepper
¾ teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon fresh thyme or parsley, finely chopped
Directions
I begin by heating the butter and olive oil together in a large pot over medium heat. Once melted, I add the diced onion and cook it until soft and translucent. I then stir in the garlic and let it cook briefly until fragrant.
I add the tomato paste and cook it for about one minute, stirring constantly to build flavor. Slowly, I pour in the seafood stock while stirring, then bring the mixture to a gentle simmer.
Next, I lower the heat and stir in the heavy cream, paprika, cayenne pepper, salt, and black pepper. I let the soup simmer for several minutes until it thickens slightly.
Using an immersion blender, I blend the bisque until smooth and velvety. I return it to low heat and gently stir in the lobster and shrimp. I cook just until the shrimp are tender and fully cooked, then adjust the seasoning if needed before serving.
Servings And Timing
I usually get 4 to 6 servings from this recipe.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: about 1 hour
Variations
I sometimes add a splash of dry white wine after cooking the tomato paste for extra depth. For a deeper smoky note, I like using smoked paprika instead of regular paprika. When I want a slightly lighter bisque, I replace half of the heavy cream with half-and-half.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the bisque gently over low heat while stirring often. I avoid letting it boil to keep the texture smooth and creamy.
FAQs
Can I Use Frozen Lobster Or Shrimp?
I often use frozen seafood when fresh isn’t available. I just thaw it completely and pat it dry before adding it to the soup.
Can I Make This Bisque Ahead Of Time?
I like to prepare the bisque base ahead of time and add the lobster and shrimp shortly before serving for the best texture.
Do I Need To Blend The Soup?
I prefer blending it for a classic bisque consistency, but I sometimes only partially blend it if I want more texture.
What Pairs Well With This Bisque?
I usually serve it with crusty bread, dinner rolls, or a simple salad to balance the richness.
Can This Bisque Be Frozen?
I do not recommend freezing it because cream-based soups can separate and lose their smooth texture.
Conclusion
I find this steakhouse lobster and shrimp bisque to be a comforting yet impressive dish that never fails to please. The creamy base and tender seafood make it a recipe I love returning to whenever I want something warm, rich, and satisfying.
