Ingredients
– 1 lb fresh crab meat
– 1 lb shrimp, peeled and deveined
– 1 lb lobster meat, cooked and chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 stalks celery, diced
– 2 carrots, diced
– 4 cups seafood stock or broth
– 1 cup heavy cream
– 1/2 cup dry sherry
– 2 tbsp tomato paste
– 2 tbsp olive oil
– 1 tsp Old Bay seasoning
– Salt and pepper, to taste
– Fresh parsley, chopped for garnish
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Measuring cups and spoons
– Blender or immersion blender
– Ladle
– Bowls for serving
Step-by-Step Instructions
To start making my seafood bisque, I heat the olive oil in a large pot over medium heat. I add the diced onion, celery, and carrot, sautéing them gently until they’re tender and aromatic—just about 5 minutes. I can’t help but inhale the warming scents wafting from the pot! Next, I stir in the minced garlic and let it cook for an additional minute before adding the tomato paste and sherry. My mouth waters at the thought of the flavors melding together. The next step is to pour in the seafood stock, stirring well to combine everything. I let it come to a gentle simmer, letting those flavors truly develop. (See the next page below to continue steps…)