Seafood Bisque with Crab, Shrimp, and Lobster

### Seasonings:

* 1 teaspoon **Old Bay seasoning**
* ½ teaspoon **paprika**
* Salt & freshly ground **black pepper**, to taste
* Pinch of **cayenne pepper** (optional, for heat)
* 1 tablespoon **fresh lemon juice**
* 2 tablespoons **fresh parsley**, chopped (for garnish)

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## 👩‍🍳 How to Make It

### 1. **Sauté the Aromatics**

In a large pot or Dutch oven, melt butter over medium heat. Add onion, garlic, celery, and carrot. Cook until softened, about 5 minutes.

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### 2. **Build the Base**

Stir in tomato paste and flour, mixing until well combined. Cook for 2–3 minutes to eliminate the raw flour taste.

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### 3. **Deglaze and Simmer**

Pour in white wine (if using) and stir well, scraping up any browned bits. Let simmer for 2 minutes. Slowly add seafood stock, whisking constantly to avoid lumps. Bring to a gentle boil, then reduce to simmer for 10–15 minutes.

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### 4. **Add Cream and Seasonings**

Stir in heavy cream and milk. Add Old Bay, paprika, cayenne, salt, and pepper. Let simmer for another 5–10 minutes, stirring occasionally. Adjust seasonings to taste.

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### 5. **Add the Seafood**

Add shrimp first and cook for about 2–3 minutes. Then stir in the lobster and crab meat. Simmer gently for another 5 minutes, just until everything is heated through and shrimp is fully cooked.

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### 6. **Finish and Serve**

Stir in lemon juice, ladle into bowls, and garnish with fresh parsley or a swirl of cream.

> 💡 **Optional:** For a super smooth bisque, you can blend the base before adding seafood. Use an immersion blender or regular blender, then return it to the pot.

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## 🍞 What to Serve with Seafood Bisque

* **Crusty French bread** or garlic toast
* **Oyster crackers** or croutons
* A light **green salad** with lemon vinaigrette
* **Chilled white wine** like Sauvignon Blanc or Chardonnay

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## ❄️ Storage Tips

* Store leftovers in the fridge for up to **3 days**.
* Reheat gently on the stove—don’t boil, or the cream may separate.
* Freezing is not recommended due to the dairy, but you can freeze the base (before adding seafood and cream).

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## 🌟 Final Thoughts

This **Seafood Bisque with Crab, Shrimp, and Lobster** is the kind of dish that transforms an ordinary night into something special. It’s creamy, luxurious, and packed with ocean-fresh flavor. And the best part? **You don’t need a culinary degree to pull it off.**

Perfect for holidays, anniversaries, or whenever you want a taste of the coast — right from your own kitchen.

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**Want a dairy-free or gluten-free variation of this bisque? Just ask — I’ve got tweaks for every dietary need!**