Pressure Cooker Lobster Crab Bisque Recipe

by Valerie Gray, From Val's Kitchen

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Pressure Cooker Lobster Crab Bisque is a creamy seafood soup featuring crab and lobster and a quick prep time! Perfect for busy cold nights!

Pressure Cooker Lobster Crab Bisque Recipe

Pressure Cooker Lobster Crab Bisque

Pressure Cooker Lobster Crab Bisque is a creamy soup featuring both lobster and crab, making it a dish that any seafood lover will appreciate. This recipe doesn’t require much prep time and the cooking does itself in an electric pressure cooker. Thi soup is perfect for busy cold nights. Here’s how to make it.

This recipe makes approximately 4-6 servings.

Prep Time: 5 min

EQUIPMENT NEEDED

INGREDIENTS NEEDED

  • 1/2 pound lobster meat (cut into small chunks)
  • ½ pound crab meat ( shredded )
  • 2 tbsp shallots (minced)
  • 2 tbsp green onions (chopped)
  • 1 tbsp minced garlic
  • 1/4 cup white wine
  • 2 tsp worcestershire sauce
  • 2 tsp tabasco sauce
  • 1 tsp dried thyme
  • 6 tbsp dry sherry
  • 1 tsp paprika
  • 1 cup lobster broth
  • 1 cup water
  • 1 tsp base (lobster)
  • 4 ounces tomato paste
  • 2 bay leaves
  • 2 cups heavy whipping cream
  • 4 tbsp butter
  • olive oil cooking spray
  • chopped chives (optional)
Pressure Cooker Lobster Crab Bisque Recipe

INSTRUCTIONS

Plug in the electric pressure cooker.

Add 1 cup of water to the pot.

Turn the pressure cooker on and select the saute setting.

Wait until the water begins to boil. Once it does, add the lobster tails and cook for 4 minutes.

Remove the tails from the pot and set aside.

Remove the meat from the shells and chop the lobster meat.

Set aside and refrigerate until needed.

Use a fine-mesh strainer to strain the remaining broth into a large measuring cup.

Reserve 1 cup for later.

Do a quick rinse of pot, then spray the inside of it with olive oil cooking spray.

Put the pressure cooker back on saute.

Once the pot is hot, add the shallots, green onions, and garlic to the pot, seasoning with 1/4 tsp salt and as much black pepper as you like.

Make sure to stir often.

Add the white wine, worcestershire sauce, tabasco sauce, dry sherry, cayenne pepper, paprika, tomato sauce, lobster base, and broth to the pot and stir to combine.

Cancel the saute mode.

Place the lid onto the pot and lock.

Set the pressure cooker to cook on manual high power for 4 minutes.

Once the cooking time has finished, do a quick pressure release.

Remove the lid from the pot and let the pot sit for 5 minutes.

Pour the soup mixture, lobster and crab into a blender along with the heavy cream.

Blend for 1-2 minutes.

Add the soup back into the pot and stir to combine.

Place the lid back onto the pot and close to seal.

Set to manual for 3 minutes.

Do a quick pressure release.

If you like you can sprinkle some chopped chives on the top of the soup when ladling into the bowls.

Serve and enjoy!

Pressure Cooker Lobster Crab Bisque Recipe
Yield: 6 servings

Pressure Cooker Lobster Crab Bisque

Pressure Cooker Lobster Crab Bisque

Ingredients

  • 1/2 pound lobster meat (cut into small chunks)
  • ½ pound crab meat ( shredded )
  • 2 tbsp shallots (minced)
  • 2 tbsp green onions (chopped)
  • 1 tbsp minced garlic
  • 1/4 cup white wine
  • 2 tsp worcestershire sauce
  • 2 tsp tabasco sauce
  • 1 tsp dried thyme
  • 6 tbsp dry sherry
  • 1 tsp paprika
  • 1 cup lobster broth
  • 1 cup water
  • 1 tsp base (lobster)
  • 4 ounces tomato paste
  • 2 bay leaves
  • 2 cups heavy whipping cream
  • 4 tbsp butter

Instructions

Plug in the electric pressure cooker.

Add 1 cup of water to the pot.

Turn the pressure cooker on and select the saute setting.

Wait until the water begins to boil. Once it does, add the lobster tails and cook for 4 minutes.

Remove the tails from the pot and set aside.

Remove the meat from the shells and chop the lobster meat.

Set aside and refrigerate until needed.

Use a fine-mesh strainer to strain the remaining broth into a large measuring cup.

Reserve 1 cup for later.

Do a quick rinse of pot, then spray the inside of it with olive oil cooking spray.

Put the pressure cooker back on saute.

Once the pot is hot, add the shallots, green onions, and garlic to the pot, seasoning with 1/4 tsp salt and as much black pepper as you like.

Make sure to stir often.

Add the white wine, worcestershire sauce, tabasco sauce, dry sherry, cayenne pepper, paprika, tomato sauce, lobster base, and broth to the pot and stir to combine.

Cancel the saute mode.

Place the lid onto the pot and lock.

Set the pressure cooker to cook on manual high power for 4 minutes.

Once the cooking time has finished, do a quick pressure release.

Remove the lid from the pot and let the pot sit for 5 minutes.

Pour the soup mixture, lobster and crab into a blender along with the heavy cream.

Blend for 1-2 minutes.

Add the soup back into the pot and stir to combine.

Place the lid back onto the pot and close to seal.

Set to manual for 3 minutes.

Do a quick pressure release.

If you like you can sprinkle some chopped chives on the top of the soup when ladling into the bowls.

Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 531Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 216mgSodium: 627mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 31g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

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