Shrimp and Lobster Bisque – Rich, Creamy & Indulgent!

Step 1: Make the Seafood Stock (Optional but recommended)
Prepare the Lobster and Shrimp: Remove the lobster meat from the tail and chop it into bite-sized pieces.
Cook the Shells and Veggies: In a large pot, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the lobster shells and shrimp shells. Sauté for 2-3 minutes until fragrant.
Add Veggies: Toss in carrot, onion, celery, and garlic. Cook for about 5 minutes until softened.
Deglaze and Simmer: Pour in white wine (if using) and let it simmer for 2 minutes. Add seafood stock and bring to a boil. Reduce heat and simmer for 20-25 minutes.
Strain the Broth: Strain the broth and discard the shells and veggies. Set the stock aside.
Step 2: Cook the Bisque Base
Make a Roux: In the same pot, melt 3 tbsp butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a light roux.
Add Flavor: Add tomato paste, thyme, and smoked paprika, cooking for another 1 minute. Pour in white wine (if using) and cook for 2 minutes to deglaze.
Add the Stock: Slowly add the seafood stock, stirring continuously. Simmer for 10 minutes.
Step 3: Blend for a Velvety Texture
Blend the Bisque: Use an immersion blender to blend the bisque until smooth. For extra silky texture, strain through a fine mesh sieve.
Step 4: Add the Seafood & Cream
Add Cream and Seafood: Stir in the heavy cream and chopped shrimp & lobster meat. Simmer for 5-7 minutes until the seafood is cooked through.
Season the Bisque: Add lemon juice and season with salt & pepper to taste.
Step 5: Serve & Enjoy!