Ingredients:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon tomato paste
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 cup cooked crab meat, flaked
  • 1 cup cooked shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, chopped, for garnishing
  • Lemon wedges, for serving

Instructions:

  1. Heat butter and olive oil in a large pot over medium heat.
  2. Add diced onion, garlic, carrot, and celery. Sauté until vegetables are tender and transparent, about 5-7 minutes.
  3. Stir in tomato paste and cook for another 2 minutes.
  4. Add Old Bay seasoning and cayenne pepper, mixing well.
  5. Pour in seafood stock and bring the mixture to a simmer.
  6. Allow to simmer for about 15-20 minutes, stirring occasionally.
  7. Use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender. Return the soup to the pot.
  8. Stir in heavy cream and bring to a gentle simmer.
  9. Add crab meat and shrimp, cooking until heated through, about 5 minutes.
  10. Season with salt and pepper to taste.
  11. Ladle bisque into bowls and garnish with chopped fresh herbs.
  12. Serve with lemon wedges on the side.