For the Seafood:
8 oz crab meat (lump or claw)
8 oz shrimp, peeled, deveined, and chopped into bite-sized pieces
8 oz lobster meat (fresh or cooked lobster tail, chopped)
1/2 teaspoon Old Bay seasoning (optional, for added flavor)
How to Make Seafood Bisque with Crab, Shrimp, and Lobster
Step 1: Prepare the Vegetables
Start by heating the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.
Step 2: Deglaze with Brandy or Sherry
If you’re using brandy or dry sherry, add it to the pot now, and stir to deglaze the pan. The alcohol will add depth and complexity to the bisque. Let the alcohol cook off for 2-3 minutes, stirring occasionally.
Step 3: Add the Stock and Simmer
Next, add the seafood stock or fish stock to the pot, stirring to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
Step 4: Puree the Soup Base
Once the broth has simmered and the vegetables are tender, use an immersion blender to puree the soup until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Return the soup to the pot.
Step 5: Add Cream and Seasonings
To create the silky texture of a bisque, stir in the heavy cream and milk. Add the tomato paste, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine, and taste for seasoning—adjust salt and pepper as needed.
Step 6: Cook the Seafood
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