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New Year's Eve Seafood Bisque


Seafood bisque started as a New year's Eve dinner tradition, New Year's 2010.













Trans-fat Free, Low Carb


2 each lobsters
Avg. 1-1/4 to 1-1/2 lbs. each. Obtain steamed, or steam until turns red, 6-10 minutes; let cool.
1 pound sea scallops
Thaw if frozen; cut in half if greater than 1" thick.
1 pound shrimp, cooked
Thaw if frozen, remove tails, etc; butterfly (see recipe Butterfly Shrimp, Easy How-to).
2 cups heavy whipping cream
1 pound crab, alaska king
Pre-cooked, frozen or previously frozen legs (weight as purchased); thaw throughly.
1 cup olive oil, extra-virgin
2 each red onion
Medium or small, as desired; diced.
4 cups light cream (half&half)
1 cup baby carrots
½ cup italian seasoning
1 bunch celery
4 tablespoons white wine worcestershire sauce
1 cup white wine
¼ pound butter
20 each crackers
Ritz regular, crushed (optional).
1 cup cheddar cheese, medium
shredded (optional)


Clean meat from lobster shells, separating into two batches: tear tail and larger body meat pieces into roughly 2 inch chunks, place in bowl with claw meat (left intact) and set aside. Finely dice smaller meat pieces from body, legs, tail fins etc.; place into 2nd bowl and set aside.

Clean meat from crab legs; tear larger pieces into 2'-3' chunks. Leave claw pieces intact. Place larger crab pieces and claw meat in bowl, set aside. Coarsely dice smaller crab pieces from leg/claw tips, joints, etc., and add to bowl with diced lobster.

Prepare scallops and shrimp as indicated; put aside in separate bowls.

Add ¼ cup oil to bottom of large stew/soup pot, heat over medium-high flame until water sprinkled into oil bubbles. Add scallops and cook, turning often, until just beginning to brown. Remove scallops, drain, and set aside.

Add more oil if necessary, reheating. Add shrimp once oil is heated, and cook until they start to curl. Remove shrimp, drain, and set aside.

Add another ¼ cup oil to pot and reheat. Once hot, add ¼ cup Italian herb seasoning, 2 tablespoons white wine worcestershire sauce, half cup white wine, red onion, and celery. Cook, stirring frequently, until celery is soft. Add diced lobster/crab mix, and cook throughly.

Mix heavy cream and half & half in microwave-safe bowl; heat in microwave at high power for one minute, Remove, stir, and reheat another minute, or until bubbling. Remove from microwave and add to pot; reduce heat to medium or simmer (do not let boil) and cook until reduced by half (15-20 minutes).

Add butter, shredded carrots, scallops and remainder of Italian herb seasoning; continue cooking, stirring occasionally, until scallops are heated through, and butter is fully melted.

Stir in lobster, shrimp and crab, and continue cooking, stirring occasionally, until all meat is heated through. Serve.

Serving suggestions: serve in large soup mugs, with bread, biscuits, or oyster crackers. Or turn into seafood casserole by ladling bisque into individual ramekins, topping with optional cheese/cracker topping, and broiling until cheese melts/browns (or use kitchen torch).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 60380% of calories from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 24g 122%
Trans Fat 0g
Cholesterol 208mg 69%
Sodium 351mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 46g
Vitamin A 26% Vitamin C 7%
Calcium 25% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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