Shrimp Bisque with Lobster Stock

Shrimp Bisque Recipe, Bisque Recipe with Shrimp, Shrimp Bisque with Lobster Stock Recipe

Shrimp Bisque

Soupity soup, soup.  Only, well…this is BISQUE!  “Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.” (wikipedia) Coulis of crustaceans?  That makes me want to giggle.  But this bisque will make you want to die from bliss…


I was craving shellfish recently…and soup.  This dish was the perfect answer for a quick yet elegant dinner.  It is sinfully rich and delightfully decadent, but so so simple to prepare.

In my last post, I gave you the recipe for the lobster stock I used as the base for this bisque.  You could just as easily simmer the shells from the shrimp for the amount of stock you will need for this recipe.

Bisque…it’s what’s for dinner…


5.0 from 1 reviews
Shrimp Bisque with Lobster Stock
Prep time
Cook time
Total time
Simple, elegant, rich and decadent...shrimp bisque will impress with no fuss required.
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 5 cups lobster stock (or other shellfish stock or broth)
  • ¼ cup dry sherry
  • 1-14 ounce can crushed tomatoes
  • 2 cups heavy cream
  • salt and ground white pepper, to taste
  • 1 pound shrimp, peeled and deveined and coarsely chopped
  1. In a large, heavy-bottomed sauce pan, on medium heat, melt butter.
  2. Add flour and cook for about 4 minutes.
  3. Add lobster stock and brandy and whisk until smooth.
  4. Add crushed tomatoes.
  5. Reduce heat to medium low and simmer for 20 minutes. This will allow time for it to reduce and thicken.
  6. Add heavy cream and continue to simmer until bisque thickens even more (about 10 more minutes).
  7. Salt and pepper, to taste.
  8. Add chopped shrimp pieces and cook for just a couple of minutes.*
  9. Serve in warmed soup bowls.
*Do not add the shrimp until the very last...they will become tough if overcooked.

You notice that this is not a highly seasoned dish...that is because all of the aromatics were imparted into the stock that I used. The stock base itself was all it required.


Wild caught, pink Key West shrimp…peeled and deveined…

Shrimp…coarsely chopped…awaiting addition to the thickened bisque…

The simmering bisque…reducing and thickening…if you look closely on the pan, you can see the reduction that has taken place…



About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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3 Responses to Shrimp Bisque with Lobster Stock

  1. Sarah Myers says:

    This was SO SO good…Thank you again for the container full you sent home.
    A must have in the recipe box. 🙂

  2. Pingback: The Feast of the Seven Fishes | The Saucy Southerner

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