Instructions
1. Cook the Seafood
Melt 1 tablespoon of butter in a skillet over medium heat. Add shrimp, season with salt, pepper, and Old Bay, and cook until pink and opaque, about 2–3 minutes per side. Remove, chop half the shrimp into bite-sized pieces, and set aside with the crab.
2. Sauté the Vegetables
In a large pot, melt 3 tablespoons of butter over medium heat. Add onion, celery, and carrot. Cook until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds.
3. Make the Roux
Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to form a light roux.
4. Add Broth & Simmer
Gradually whisk in the seafood broth until smooth. Stir in wine, tomato paste, Worcestershire sauce, paprika, cayenne, salt, and pepper. Bring to a gentle simmer and cook for 10–15 minutes.
5. Blend Until Smooth
Use an immersion blender to purée the soup until silky. (Alternatively, carefully blend in batches in a countertop blender.)
6. Finish with Cream & Seafood
Return the soup to low heat. Stir in heavy cream and milk. Gently fold in reserved crab and cooked shrimp. Heat through for 5–10 minutes—do not boil.
7. Serve
Ladle into bowls and garnish with parsley, a drizzle of cream, or a squeeze of fresh lemon.
Serving Suggestions
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Toasted crusty bread or garlic crostini
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A fresh side salad
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A crisp white wine like Sauvignon Blanc or Chardonnay
Chef’s Notes
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Wine Substitute: Replace white wine with an equal amount of additional broth.
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Spice Control: Omit cayenne for a milder bisque, or add a dash more for extra warmth.
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Make Ahead: Prepare the bisque base in advance, adding the cream and seafood just before serving to maintain texture.
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Storage: Keep refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop.
