Ingredients:
1/2 lb shrimp, peeled and deveined
1/2 lb cooked lobster meat, chopped 
3 tablespoons butter 
1 small onion, diced 
2 cloves garlic, minced 
1 celery stalk, diced 
1 carrot, diced 
2 tablespoons all-purpose flour
2 cups seafood broth or fish stock 
1 cup heavy cream 
1/2 cup dry white wine (optional) 
1 teaspoon Old Bay seasoning 
1/4 teaspoon cayenne pepper (optional for heat)
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped 
Lemon wedges (for serving) 
Directions:
Cook the shrimp: In a large pot, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes, until they turn pink. Remove the shrimp from the pot and set aside.
Sauté the vegetables: In the same pot, add the remaining tablespoon of butter, diced onion, garlic, celery, and carrot. Sauté for 4-5 minutes, until softened and fragrant.
Make the roux: Sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to create a roux. Slowly whisk in the seafood broth, making sure there are no lumps.
Add the cream and wine: Stir in the heavy cream, white wine (if using), Old Bay seasoning, cayenne pepper, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes until slightly thickened.
Add the seafood: Gently fold in the crab meat, lobster, and cooked shrimp. Let the bisque simmer for another 5 minutes to heat the seafood through and allow the flavors to meld.
Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve with lemon wedges for a bright, citrusy touch. Enjoy this indulgent seafood bisque!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Servings: 4 | Kcal: 460 per serving 
