Zeevruchtensoep met krab

Ingredients

Lobster meat: Four ounces cooked, chopped for buttery richness and luxury

Lump crabmeat: Four ounces, drained, fresh or canned, offering sweet delicate flavor

Shrimp: Six ounces medium, peeled and chopped for a tender bite that holds up well

Butter: Two tablespoons for sautéing shrimp adding richness and depth

Butter (for the base): Two tablespoons more for the base creating a creamy texture

Onion: One small, finely chopped bringing sweetness and body to the broth

Celery stalks: Two, finely chopped contributing subtle vegetal notes

Garlic cloves: Two, minced for aromatic punch

Tomato paste: One tablespoon adding concentrated tomato flavor and a bit of acidity

All-purpose flour: Two tablespoons to create a roux that thickens the soup perfectly

Dry white wine: Half a cup, such as Sauvignon Blanc giving brightness and complexity

Seafood stock or chicken broth: Three cups for a flavorful liquid base

Bay leaf: One to impart a fragrant herbal undertone

Old Bay seasoning: One teaspoon for classic seafood spice

Salt and black pepper: To taste balancing the flavors

Cayenne: Optional dash for gentle heat

Heavy cream: One cup that brings luscious creaminess

Half-and-half: Quarter cup for smoothness without heaviness

Chopped chives or parsley: For fresh garnish

Sherry or brandy: Optional splash at the end for a traditional flourish

When selecting seafood, go for the freshest crab and lobster you can find, preferably from sustainable sources. The aromatics should be fresh and firm to maximize their flavor impact.

Step-by-Step Instructions

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