Seafood Bisque Delight with Crab, Shrimp, and Lobster

Instructions

Step 1: In a large pot, heat olive oil and butter over medium heat. Add chopped onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for 1 minute more.

Step 2: Stir in flour and cook, stirring constantly, for 2 minutes to form a roux.

Step 3: Slowly whisk in the white wine and seafood stock. Bring to a simmer, stirring until smooth and slightly thickened.

Step 4: Stir in heavy cream, tomato paste, paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

Step 5: Gently fold in the lobster, shrimp, and crab meat. Cook for 3-4 minutes until heated through.

Step 6: Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve with crusty bread for dipping!

Storage Information

Store leftover bisque in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat; avoid boiling to prevent curdling. Freezing is not recommended, as the cream may separate.