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
Directions:
Cook the Aromatics:
In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant (about 3 minutes).
Make the Roux:
Stir in the flour and cook for 2 minutes, stirring constantly, until the mixture turns light golden.
Prepare the Bisque Base:
Gradually add the seafood or chicken broth, whisking to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in the white wine (if using), heavy cream, milk, and smoked paprika. Let the bisque simmer for 10 minutes.
Add the Seafood:
Add the crab meat, shrimp, and lobster meat to the bisque. Cook for an additional 5-7 minutes or until the shrimp are pink and cooked through.
Season with salt and pepper to taste.
Serve:
Garnish with fresh parsley and serve hot with crusty bread or crackers.
Prep Time: 20 minutes
Cook Time: 25 minutes
Kcal (per serving): ~350-400 kcal (depending on portion size)