Step-by-Step Instructions
Cook the Shrimp:
Heat two tablespoons of butter in a skillet over medium heat. Add the shrimp and cook each side about two minutes until they are just pink and firm. This step enhances the flavor and prevents overcooking later. Set the shrimp aside for now.
Sauté the Aromatics:
In a large pot, melt the remaining two tablespoons of butter over medium heat. Add the finely chopped onion and celery to the pot and sauté gently for about five minutes until the vegetables are soft but not browned. Stir in the minced garlic and tomato paste and cook for another minute until fragrant, which builds a rich base for your bisque.
Build the Base:
Sprinkle the flour over the vegetables and stir constantly for one to two minutes. This cooking process removes the raw flour taste and forms a roux that will naturally thicken the soup. Slowly pour in the white wine while scraping any flavorful bits stuck to the pot. Let the wine simmer for two to three minutes to reduce slightly and deepen the taste.
Add the Stock and Simmer:
Pour in the seafood stock along with the bay leaf, Old Bay seasoning, salt, pepper, and cayenne if you are using it. Reduce the heat and let everything simmer gently for about ten minutes. This allows the flavors to meld beautifully while the soup thickens a bit.
Blend it Silky:
Remove the bay leaf before blending. Use an immersion blender right in the pot or carefully transfer the soup in batches to a blender. Puree the soup until it becomes perfectly smooth and velvety. This step gives the bisque that irresistible creamy texture that distinguishes it.
Add the Cream and Seafood:
Lower the heat and stir in the heavy cream and half-and-half slowly to keep the soup creamy without curdling. Then gently fold in the cooked shrimp, crabmeat, and lobster. Warm everything through just until heated because overcooking seafood makes it tough and rubbery.
Finish and Serve:
Taste and adjust the seasoning as needed. If you want to get a bit extra fancy, add a splash of sherry or brandy now. Serve the bisque hot, garnished with fresh chopped chives or parsley. Accompany with crusty bread or oyster crackers for a classic touch.
