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1️⃣ Sauté the Aromatics
In a large pot, melt butter over medium heat.
Add onion, garlic, carrot, and celery, and sauté for 5-7 minutes until softened and fragrant.
2️⃣ Make the Roux
Stir in the flour and cook for 1-2 minutes, allowing it to thicken slightly.
Add the tomato paste and cook for an additional 2 minutes, stirring occasionally.
3️⃣ Deglaze & Build the Soup
Pour in the white wine and stir, scraping up any bits stuck to the bottom of the pot.
Add the broth, seafood seasoning, smoked paprika, thyme, and bay leaf, and bring to a simmer.
Let it cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken.
4️⃣ Add the Seafood
Stir in the shrimp and lobster, and simmer for 5-7 minutes until the shrimp are pink and cooked through.
Remove from heat and discard the bay leaf.
5️⃣ Puree the Bisque
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, pulse a few times or leave some seafood bits.
Return the soup to medium heat and stir in the heavy cream and milk, cooking until heated through.
6️⃣ Serve & Garnish
Ladle the bisque into bowls and garnish with fresh parsley or chives.
Serve with crusty bread for dipping, if desired.
🍽️ Enjoy!
This Shrimp and Lobster Bisque is a rich, luxurious soup with layers of seafood flavor, perfect for indulging in during cold nights or for a special occasion! 😋🍲
💡 Chef’s Tips:
✔ Add a splash of brandy or cognac for an extra layer of richness! 🥃
✔ You can make this bisque ahead of time—just store it in the fridge for up to 2 days. Reheat gently before serving.
✔ For a smoother bisque, you can strain the soup through a fine-mesh sieve after blending.
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