Spicy Crab Bisque
Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat. This decadent broth takes less than an hour to come together, and it's a perfect make-ahead dish--the crab bisque can be refrigerated without the crab for up to 3 days. Reheat the bisque gently and then add the crab just before serving, and pair with a fruit-forward Chardonnay.
Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup.
Smoked Salmon and Celery Root Bisque
Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an intense pink. You can use any type of hot- or cold-smoked salmon--just make sure the fish isn't too salty.
Shrimp Bisque with Crab and Tapioca
At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. To make this decadent bisque at home, chopped shrimp boiled in their shells flavor the broth for a home version of Besh's tapioca-studded bisque.
Seafood is an opulent start to Thanksgiving dinner, especially in this briny bisque studded with big, plump mussels and spinach.
Shrimp Bisque with Muscadet and Tarragon
This simple, superlight bisque from the heart of France's Muscadet country has a surprisingly clear and deep shrimp flavor.