Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Old Bay seasoning
  • 3 cups seafood stock
  • 1 cup heavy cream
  • 1 pound cooked shrimp, peeled and deveined
  • 1 cup lump crab meat, picked over for shells
  • Salt and pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped for garnish
  • Lemon wedges for garnish

Instructions:

  1. In a large pot, melt butter over medium heat. Add onion, garlic, carrot, and celery; sauté until softened (about 5-7 minutes).
  2. Stir in cayenne pepper and Old Bay seasoning; cook for 1 minute.
  3. Pour seafood stock into the pot; bring to a simmer and cook for 15 minutes.
  4. Carefully blend the mixture until smooth using an immersion blender, or transfer to a regular blender in batches.
  5. Return bisque to the pot; stir in heavy cream and allow it to heat through. Gently fold in the shrimp and crab meat, cooking until warmed (about 5 minutes).
  6. Season with salt, pepper, and lemon juice; adjust flavors as needed. Ladle into bowls and garnish with fresh parsley and lemon wedges.