Ingredients:
1/2 lb crab meat, cooked
1/2 lb shrimp, peeled and deveined
1/2 lb lobster meat, cooked and chopped
4 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup whole milk
1/4 cup white wine (optional)
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3 minutes until they become soft and aromatic.
Make the Roux:
Sprinkle in the flour, stirring continuously for 2 minutes until the mixture turns a light golden color.
Prepare the Bisque Base:
Gradually pour in the seafood or chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for approximately 5 minutes, or until it thickens slightly.
Combine Ingredients:
Stir in the white wine (if using), heavy cream, whole milk, and smoked paprika. Allow the bisque to simmer for another 10 minutes.
Add the Seafood:
Gently fold in the crab meat, shrimp, and chopped lobster. Continue to cook for an additional 5-7 minutes until the shrimp turn pink and are cooked through.
Season and Serve:
Adjust the seasoning with salt and pepper to taste. Garnish with fresh parsley before serving hot, accompanied by crusty bread or crackers.
Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4-6
