Pat shrimp, crab, and lobster dry. Set aside.
Sauté Vegetables:
In a large pot, melt butter over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
Add Tomato Paste & Flour:
Stir in tomato paste and cook for 2 minutes. Sprinkle flour over vegetables and stir to form a roux, cooking for another 2 minutes.
Add Liquids & Seasonings:
Slowly whisk in seafood stock and white wine (if using). Add paprika, cayenne, salt, and pepper. Bring to a simmer and cook for 10–15 minutes, stirring occasionally.
Blend (Optional):
For a smoother bisque, use an immersion blender to puree until velvety.
Add Cream & Seafood:
Stir in heavy cream and gently fold in shrimp, crab, and lobster. Simmer on low for 5–7 minutes until seafood is heated through.
Serve:
Ladle bisque into bowls and garnish with fresh parsley or chives. Serve with crusty bread or garlic toast.
Serving and Storage Tips
