Step-by-Step Instructions

Step 1: Preparing the Seafood

1. Cook the seafood: If your crab, shrimp, and lobster are not pre-cooked, start by cooking them. Boil or steam the lobster until it’s just cooked through (about 8-10 minutes for a 1-pound lobster), and do the same for the shrimp. Pick the meat from the crab shells. Set aside.
2. Reserve the shells: For extra flavor, save the shells from the lobster, shrimp, or crab. You can use these to enhance your seafood stock.

Step 2: Sautéing the Aromatics

3. Heat the oil and butter: In a large pot, heat the olive oil and butter over medium heat until melted and shimmering.
4. Cook the vegetables: Add the onion, celery, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Building the Bisque Base

5. Add the tomato paste: Stir in the tomato paste, coating the vegetables, and let it cook for 2 minutes to deepen its flavor.
6. Deglaze with wine: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
7. Add the flour: Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw taste.

Step 4: Simmering the Bisque

8. Add the stock and seasonings: Slowly pour in the seafood stock while whisking to avoid lumps. Add the smoked paprika, cayenne pepper (if using), thyme, bay leaves, and a pinch of salt and pepper. Stir to combine.
9. Simmer gently: Reduce the heat to low and let the bisque simmer for 20-25 minutes, stirring occasionally. This allows the flavors to meld together.

Step 5: Blending the Bisque

10. Blend until smooth: Remove the bay leaves from the pot. Using an immersion blender, blend the soup until it’s completely smooth. Alternatively, transfer the soup in batches to a countertop blender. Return the blended soup to the pot.

Step 6: Finishing the Bisque

11. Add the cream: Stir in the heavy cream and bring the bisque back to a gentle simmer. Adjust the seasoning with more salt, pepper, or cayenne if desired.
12. Add the seafood: Gently fold in the crab, shrimp, and lobster meat. Let them warm through for 3-5 minutes, being careful not to overcook the seafood.

Step 7: Serve and Garnish

13. Plate the bisque: Ladle the bisque into bowls. Garnish with fresh parsley, a drizzle of heavy cream, or croutons for added texture. Serve with crusty bread on the side.