In a large pot, melt the butter over medium heat.
Add the chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the minced garlic and cook for another minute, until fragrant.
2. Create the Roux:
Sprinkle the flour over the softened vegetables and stir to combine.
Cook the flour mixture for 2-3 minutes, stirring constantly, to create a roux. This will help thicken the bisque.
3. Add the Liquids:
Slowly pour in the seafood stock, stirring constantly to avoid lumps.
Add the white wine, Old Bay seasoning, paprika, salt, pepper, and bay leaf. Stir to combine.
4. Simmer:
Bring the bisque to a simmer over medium heat. Let it simmer for 15-20 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
Remove the bay leaf and discard it.
5. Add the Cream and Seafood:
Stir in the heavy cream and lemon juice to create a creamy texture.
Add the crab, shrimp, and lobster meat to the bisque, stirring gently to combine.
Simmer for an additional 5-7 minutes, until the seafood is cooked through and heated properly.
6. Taste and Adjust:
Taste the bisque and adjust the seasoning with more salt, pepper, or Old Bay seasoning if needed. If you prefer a thicker bisque, you can simmer it for a bit longer to reduce the liquid.
7. Serve:
Ladle the bisque into bowls and garnish with fresh parsley for a burst of color and freshness.
Serve with a side of crusty bread or crackers for dipping.
Serving and Storage Tips:
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