Stone Crab Bisque Recipe



    1. Boil Crab Claws. In a large pot, bring salted water to a boil over medium-high heat. Add claws and cook for 10 minutes . Remove claws with tongs and let cool in ice for 10 mins
    2. Boil just the shells. Take the crab meat out of shells, then return shells to the water and simmer to make lobster stock.
    3. Strain. Use a fine mesh strainer to remove any shell pieces from liquids. Set the strained broth aside.


  1. Saute vegetables. In a large Dutch oven or pot, melt butter over medium high heat. Add onion, carrot and celery, and saute until softened.
  2. Add other ingredients. Stir in minced garlic, tomato paste, herbs de Provence or Italian seasoning, salt, and pepper. Cook for a couple minutes.
  3. Deglaze. Add wine and deglaze pan to remove any browned bits stuck to the bottom. Let simmer until the wine slightly reduces.
  4. Simmer. Add prepared crab stock. Bring to a boil, then reduce heat to low and simmer.
  5. Puree. Pour soup into a blender. Blend on high speed for 1 minute.
  6. Add cream and crab meat. Return soup to the pot, then stir in heavy cream and lobster meat, reserving some for garnish.
  7. Finish. Continue cooking over low heat until warm. Serve the recipe for lobster bisque in a bowl with a drizzle of cream, fresh herbs, and remaining lobster meat on top.

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