Preparation:

Step 1:

Start by melting the butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, and sauté them for about 3-4 minutes until the onion becomes translucent and fragrant.

Step 2:

Once the onion and garlic are softened, stir in the flour to form a roux. This step is crucial for thickening the bisque. Cook the flour for about 1-2 minutes, stirring continuously to avoid any lumps and to remove the raw flour taste.

Step 3:

Gradually pour in the white wine (or vegetable broth if you prefer a non-alcoholic version), whisking constantly to keep the mixture smooth. Then, add the seafood or vegetable broth while continuing to whisk, ensuring that the liquid is fully incorporated without clumps.

Step 4:

Next, add the tomato paste, smoked paprika, salt, and pepper to the pot. Stir well to blend the flavors, then reduce the heat to low and let the soup simmer for 10 minutes. This step allows the broth to develop a deep, rich flavor as the spices and tomato paste meld together.

Step 5:

Pour in the heavy cream and gently bring the mixture back to a simmer. The cream will add a silky texture and richness to the bisque. Be careful not to let the soup boil after adding the cream, as it could cause the cream to curdle.

Step 6:

Add the shrimp, lump crab meat, and chopped lobster to the pot. Cook for another 5 minutes, just until the seafood is heated through. Shrimp should turn pink and firm, but avoid overcooking as seafood can become tough if heated for too long.

Step 7:

Remove the pot from the heat and garnish the bisque with freshly chopped parsley. Serve the bisque hot and fresh, alongside slices of crusty bread or a green salad.