Crab and Shrimp Seafood Bisque

Heat 2 tbsp butter in a skillet over medium heat. Add shrimp, cooking until just pink, approximately 2 minutes per side. Remove and set aside.

Melt remaining 2 tbsp butter in a large pot. Add onion and celery; sauté until softened, about 5 minutes. Stir in garlic and tomato paste; cook for 1 minute until fragrant.

Sprinkle flour over vegetables, stirring constantly for 1–2 minutes to form a roux. Gradually pour in white wine, scraping the pot’s bottom to release browned bits. Simmer for 2–3 minutes.

Add seafood stock, bay leaf, Old Bay seasoning, salt, black pepper, and cayenne if using. Allow to simmer gently for 10 minutes to meld flavors.

Remove bay leaf. Use an immersion blender to puree soup until smooth, or transfer carefully to a blender in batches for a velvety texture.

Lower heat. Stir in heavy cream and half-and-half. Add cooked shrimp, crabmeat, and lobster; warm through gently without boiling to maintain seafood tenderness.

Adjust seasoning to taste. Optionally, add a splash of sherry or brandy. Ladle into bowls and garnish with chopped chives or parsley. Serve immediately with crusty bread or oyster crackers.