ADVERTISEMENT
—
### Instructions:
1. **Sauté the aromatics:** In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots. Cook until soft, about 5–7 minutes.
2. **Add depth:** Stir in the tomato paste, paprika, and cayenne. Let it cook for another 2 minutes to deepen the flavor.
3. **Deglaze:** Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes.
4. **Simmer the base:** Add the seafood stock and bring the mixture to a boil. Reduce heat and simmer for 15–20 minutes to let the flavors meld.
5. **Blend it smooth:** Using an immersion blender (or carefully transferring to a regular blender in batches), blend the soup until silky smooth.
6. **Add seafood and cream:** Stir in the chopped shrimp and lobster, followed by the heavy cream. Let it heat through gently—do not boil.
7. **Season and serve:** Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh herbs.
—
### Why You’ll Love This Recipe:
– **Restaurant-worthy flavor** in under an hour
– Uses **easy-to-find ingredients** (and yes, you can use frozen seafood!)
– Elegant enough for guests, easy enough for weeknights
Whether you’re celebrating a special occasion or just craving something comforting and indulgent, this Shrimp and Lobster Bisque is sure to deliver. Serve it with a crusty baguette or a crisp green salad, and you’ve got a meal that’s both satisfying and unforgettable.
—
Would you like pairing suggestions or tips for making this ahead?
ADVERTISEMENT
