Few dishes capture French comfort and elegance quite like a bisque—a smooth, creamy soup that feels both cozy and luxurious. Traditionally made from crustaceans such as lobster, crab, shrimp, or crayfish, a classic bisque builds deep flavor from the shells themselves, simmered with aromatics and enriched with cream. The result is a velvety purée, finished with tender shellfish meat for a refined, restaurant-worthy bowl at home.
What Exactly Is a Bisque?
At its core, a bisque is a puréed, cream-enriched soup with a notably silky texture. In the traditional method, the shells are cooked with butter, mirepoix (onion, celery, carrot), herbs, and often a splash of white wine or sherry. The mixture is simmered—sometimes with rice for body—then blended until impeccably smooth and strained. Cream (added either during cooking or at the end) provides that characteristic gloss and richness. The picked shellfish meat returns as a garnish just before serving.
