Prepare the Shrimp: If using raw shrimp, peel and devein them. Reserve the shells for stock, and cut the shrimp into smaller pieces if preferred.
2. Sauté the Vegetables
Heat the butter and olive oil in a large pot over medium heat.
Add the chopped onion, celery, and carrot, and sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
3. Make the Base
Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1-2 minutes to create a roux.
Deglaze the pot with the white wine, stirring to scrape up any browned bits from the bottom.
Stir in the tomato paste and paprika, blending it into the vegetable mixture.
4. Add Stock and Simmer
Pour in the seafood stock, stirring constantly to combine with the roux.
Add the cayenne pepper (if using) and season with salt and black pepper to taste.
Bring the mixture to a gentle simmer and let it cook for 20-25 minutes, allowing the flavors to meld.
5. Blend the Bisque
Use an immersion blender to purée the soup base until smooth. If you prefer, transfer the mixture to a blender in batches and blend until creamy.
Return the blended soup to the pot and stir in the heavy cream, creating a rich, velvety consistency.
6. Add the Seafood
Gently fold in the crab meat, cooked lobster, and shrimp. Allow the seafood to simmer in the bisque for 5-7 minutes until the shrimp are cooked through and the flavors are well combined.
Taste and adjust the seasoning as needed.
7. Serve and Garnish
Ladle the bisque into bowls.
Garnish with freshly chopped parsley or chives for a burst of color.
Serve with crusty bread or garlic toast for dipping.
Tips for Success
Seafood Stock: Enhance the bisque’s flavor by making your own stock using the reserved shells from the lobster and shrimp. Sauté the shells with onions,
