Instructions

Step 1: Build the Flavor Base

1. Heat olive oil and butter in a large heavy-bottomed pot over medium heat until the butter melts and bubbles slightly.

2. Add chopped onions and celery and sauté for 5–6 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Develop the Bisque

1. Sprinkle the flour over the vegetables, stirring constantly to make a light roux. Cook for 2–3 minutes to eliminate the raw flour taste, but don’t let it brown.

2. Slowly pour in the white wine while whisking to prevent lumps. Allow the mixture to simmer for 2 minutes, reducing slightly, then stir in the seafood stock, tomato paste, paprika, cayenne pepper, salt, pepper, bay leaf, and Old Bay seasoning. Simmer for 10–15 minutes to deepen the flavor.

Step 3: Add the Seafood & Cream

1. Reduce heat to low. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return the bisque to the pot.

2. Stir in the heavy cream and milk. Gently fold in the shrimp and crabmeat, cooking for 5–7 minutes until the shrimp are pink and cooked through. Add lemon juice. Taste and adjust seasoning as needed before serving hot, garnished with parsley and any optional toppings.