June 7, 2026
URL: https://m.hunts.com/recipes/chilis-soups/shrimp-and-lobster-bisque-8317
- Prep time 30 minutes
- Total time 50 minutes
- Servings 8
Ingredients
-
4 cups vegetable broth
-
1-1/2 pounds large shrimp, deveined, unpeeled
-
1/2 cup butter
-
1/2 cup finely chopped shallots
-
1 tablespoon minced garlic
-
1/2 cup all-purpose flour
-
1/4 cup Hunt's® Tomato Paste
-
1/2 cup dry sherry
-
1/2 teaspoon salt
-
2 cups half-and-half
-
1/4 pound cooked lobster meat, chopped
-
chopped fresh chives, optional
Nutrition Information
331 calories, 15g carbs
Directions
-
Step one
Peel shrimp and place shells and broth in medium saucepan. Heat over medium-low heat until simmering. Simmer 30 minutes. Strain through a fine mesh strainer and set broth aside. Chop flesh into bite size pieces; set aside.
-
Step two
Melt butter in 5-quart saucepan or Dutch oven over medium heat. Stir in shallot and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add flour and cook 2 minutes, stirring constantly. Stir in tomato paste and cook until bottom of pan begins to brown, about 3 minutes, stirring constantly.
-
Step three
Whisk in sherry until smooth, scraping brown bits from bottom of pan. Stir in broth and half-and-half; bring to a gentle boil and cook until thickened, about 5 minutes. Stir in shrimp and lobster and simmer 5 minutes, just until shrimp turn pink. Garnish each serving with chives, if desired.
Tips
Lump crab meat can substituted for the lobster meat but the soup is also delicious made only with shrimp.
